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Rendang van rundvlees en kokos
Een topper uit de Indonesische keuken.
Ingrediënten
1 rode peper - 1 serehstengel
3 cm stukje verse gember
2 rode uien - 2 gewone uien
2 tenen knoflook - 2 eetlepels arachideolie
1 eetlepel gemalen korianderzaad (ketoembar)
2 theelepels gemalen komijnzaad (djinten)
1 theelepel gemalen laoswortel (galanga)
1 theelepel gemalen geelwortel (kunjit)
1 eetlepel bruine suiker
2 eetlepels ketjap manis
3 blaadjes citroenblad (djeroek poeroet)
600 g magere runderlappen, in stukken van 3-4 cm
1 blik kokosmelk (400 ml)
50 g gemalen kokos
Bereiding
Halveer de peper, verwijder zaad en zaadlijsten. Snijd het vruchtvlees in
reepjes. Snijd de steel van de serehstengel en kneus het dikke uiteinde.
Snijd het gemberstukje in dunne plakken. Snipper de uien en knoflook.
Verhit de olie in de snelkookpan en fruit de uien, knoflook, rode peper
en de gemalen specerijen goudbruin. Voeg de suiker, ketjap, 200 ml
water en de kokosmelk toe, schep het vlees erbij en voeg sereh, gember
en citroenblad toe toe. Roer alles om. Sluit de snelkookpan en breng de
pan onder drukstand 2. Stoof het vlees gaar in 20 minuten. Breng de pan
volgens de instructies van de druk af en open de pan. Roer de gemalen
kokos erdoor en laat de saus, onder af en toe omscheppen, in de open
snelkookpan op laag vuur wat inkoken.
Tip
Serveer de rendang met witte rijst en zoetzuur van verse komkommer.
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