W44 - open briefing - use NID: Sukadelap

• 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.