Indonesian-Inspired Beef & Coconut Stew
over rice with pickled vegetables & coriander
Javanese wok paste is a flavourful blend of spices commonly used in Indonesian cooking. With ingredients like garlic, tomato and lemongrass, it adds a delicious, aromatic base to stir-fries, curries and stews.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Tarwe, Sesamzaad, Soja)
75 g
White long grain rice
⅓ piece
Cucumber
½ piece
Carrot
5 g
Fresh coriander
(May be present: Selderij)
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. Cook the rice for 12 - 15 minutes, then drain and set aside.
- Crush or mince the garlic.
- Finely chop the onion.
- Heat a drizzle of sunflower oil in a frying pan over medium heat, then fry the onion, garlic and Javanese wok paste for 2 minutes.
- Add the beef shoulder and coconut milk to the pan. Stir well, using a spoon to break the meat into smaller pieces if necessary.
- Bruise the lemongrass and add it to the pan. Crumble in the stock cube and stir in half of the sugar (see pantry for amounts).
- Season to taste with salt and pepper. Add sambal as preferred, then cook for 8 - 10 minutes.
- Slice the cucumber and carrot into crescents.
- In a small saucepan over medium heat, combine the white wine vinegar with the turmeric and the water (see pantry for amount).
- Add the rest of the sugar and allow to dissolve, then add the carrot and cucumber.
- Cook gently for 5 - 7 minutes, then drain and set aside.
- Roughly chop the coriander. Remove the lemongrass from the stew.
- Serve the rice on deep plates with the stew on top.
- Serve the pickled vegetables alongside.
- Garnish with the coriander.
