Indonesian-Inspired Beef & Coconut Stew
over rice with pickled vegetables & coriander4.5(76)
Calories
:Ā
678 kcalProtein
:Ā
29.3g proteinTotal
:Ā
15 minutesDifficulty
:Ā
EasyCalorie Smart
Allergens:
- Tarwe
- Sesamzaad
- Soja
- Selderij
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Stewed beef shoulder
45 milliliters
Coconut milk
Ā½ piece
Fresh lemongrass
1 piece
Garlic
Ā½ piece
Onion
Ā½ sachet(s)
Javanese wok paste
(Contains: Tarwe, Sesamzaad, Soja)
75 g
White long grain rice
ā piece
Cucumber
Ā½ piece
Carrot
5 g
Fresh coriander
(May be present: Selderij)
Ā¾ teaspoon
Ground turmeric
Not included in your delivery
4 tablespoon
White wine vinegar
150 milliliters
Water
Ā½ tablespoon
Sugar
Ā½ tablespoon
Sunflower oil
Ā¼ piece
Low sodium beef stock cube
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2835 kJ
Calories678 kcal
Fat23.3 g
Saturated Fat10.3 g
Carbohydrate86.9 g
Sugar16.8 g
Dietary Fiber7.8 g
Protein29.3 g
Salt1.4 g
Potassium212.8 mg
Calcium34 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
ā¢Pan
ā¢Tall-Sided Pan
ā¢Small sauce pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
