Skewered Meatballs with Coconut Rice
with homemade serundeng & cucumber-carrot ribbons
Seroendeng is een typisch Indonesisch strooisel van kokos, pinda's en kruiden. In dit recept maak je het zelf en hierdoor vult je keuken zich met heerlijke aroma's!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 milliliters
Coconut milk
75 g
Jasmine rice
½ piece
[Persian] cucumber
1 piece
Skewers
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
10 g
Desiccated coconut
(May be present Tree nuts, Sesame, Peanuts)
0.16 sachet(s)
Garam Masala
5 g
Fresh coriander & mint
(May be present Celery)
½ piece
Garlic
25 g
Organic full-fat yogurt
(Contains Milk)
4 piece
Beef-pork meatballs with Thai seasoning
(May be present Celery, Egg, Gluten, Mustard, Soy)
¼ piece
Lemon
⅓ piece
Yellow carrot
Not included in your delivery
½ tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
½ teaspoon
Sugar
175 milliliters
Water
1 tablespoon
White wine vinegar
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Use a cheese slicer or peeler to shave the cucumber and carrot into ribbons. Crush or mince the garlic. Juice half of the lemon and cut the rest into wedges. In a bowl, combine the white wine vinegar with the sugar. Add 0.5 tsp lemon juice per person, then mix well and allow the sugar to dissolve. Add the vegetable ribbons and mix well, then set aside until serving, stirring occasionally.
Melt a small knob of butter in a pot or saucepan and fry the garlic for 1 - 2 minutes, then add the coconut milk. Pour in the water and crumble in the stock cube (see pantry for amounts). Bring to a boil, then add the rice and cover with the lid. Cook the rice for 12 - 15 minutes, then drain if necessary and set aside.
Thread the meatballs onto the skewers. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the skewers for 3 - 4 minutes until evenly browned. Reduce the heat and cover with the lid, then fry for 5 - 6 minutes or until the meatballs are done.
Heat a clean frying pan over medium-high heat and toast the peanuts with the desiccated coconut and garam masala* for 5 - 6 minutes, or until the coconut is golden-brown. Remove from the pan and set aside.
*Take care, this ingredient is spicy! Use as preferred.
In the meantime, finely chop the coriander and set aside. Discard the mint stalks and finely chop the leaves, then transfer to a bowl. Add the yogurt and 1 tsp lemon juice per person, the mix well to combine, seasoning to taste with salt and pepper.
Serve the meatball skewers with the coconut rice and the quick-pickled vegetables. Garnish with the serundeng and the coriander. Serve with the yogurt sauce and any remaining lemon wedges.
Did you know… cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals, so they're a great way to stay hydrated and get your essential nutrients at the same time.