Super Quick Indonesian Stew
on rice with sweet and sour vegetables
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Stewed beef shoulder
45 milliliters
Coconut milk
½ piece
Fresh lemongrass
1 piece
Garlic
½ piece
Onion
½ sachet(s)
Javanese wok paste
(Contains Wheat, Sesame, Soy)
75 g
White long grain rice
⅓ piece
[Persian] cucumber
½ piece
Carrot
5 g
Fresh coriander
(May be present Celery)
¾ teaspoon
Ground turmeric
Not included in your delivery
4 tablespoon
White wine vinegar
150 milliliters
Water
½ tablespoon
Sugar
½ tablespoon
Sunflower oil
¼ piece
Low sodium beef stock cube
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan, and cook the rice for 12 - 15 minutes. Drain and set aside.
- Crush or mince the garlic.
- Finely chop the onion.
- Heat a drizzle of sunflower oil per person in a frying pan over medium heat.
- Fry the onion, garlic and Javanese wok paste for 2 minutes. Add the beef shoulder and coconut milk. Stir well, and chop the meat smaller with a spoon if necessary.
- Bruise the lemongrass and add it to the pan. Crumble in the stock cube and stir in half of the sugar.
- Heat for 8 - 10 minutes. Season to taste with salt and pepper, and add sambal* to taste.
*Take care, this ingredient is spicy! Use as preferred.
- Cut the cucumber and carrot in crescents.
- Combine the white wine vinegar, sugar, turmeric and water in a small saucepan over medium heat (see pantry for amounts).
- When the sugar has dissolved, add the carrot and cucumber and allow to cook gently for 5 - 7 minutes.
- Drain and set aside.
Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Roughly chop the coriander. Remove the lemongrass from the stew.
- Serve the rice on deep plates and add the stew on top.
- Serve with the pickled vegetables along the side.
- Garnish with the coriander.