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RENDANG BEEF WITH BASIL-BELL PEPPERSIngredientsCooked rice for four 3-4 tbsp coconut 1 large onion 1 tbsp. sambal (more or less depending on the amount of heat you want) 1 tbsp. Ketoembar 1 tsp. Koenjit Dash of Laos Dash of Sereh (lemon grass) Salt to taste 3 bell peppers (red, yellow and green) Conimex Wok Oil 1 pound thinly sliced beef Large handful of clean basil leaves Instructions 1. Peel and cut onion into half rings. 2. Clean bell peppers and cut into rings. 3. Pour 2 tsp. Wok Oil into a large wok and add coconut. Over a low heat and stirring constantly bake golden brown in 1 - 2 minutes. Remove coconut from wok. 4. Reheat wok and add 2 tbsp Wok Oil. Wok the beef and onion for approximately 2 minutes. 5. Combine sambal, ketoembar, koenjit, laos, sereh and salt and then add to wok along with 3/4 cup water. Mix well and allow this mixture to cook, with heat turned up high, 3-4 minutes or until most of the moisture has evaporated. 6. In the meantime heat 1-2 tbsp. Wok Oil into a second wok. Add the bell pepper rings and wok these for about 3 minutes. 7. Add basil and wok for an additional minute. 8. Divide the rice over four plates and ladle the rendang and paprika onto the plates alongside the rice. Serves 4 Note: For a slightly different taste add some garlic & grated ginger to the onion or replace the bell peppers with green beans. |
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| This recipe is presented by Best Dutch, your source for Dutch Food and Dutch Originals. Please visit us at: www.BestDutch.com |
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