Potato cubes with rendang and green beans
Rendang is a traditional Indonesian stew. You need some patience, but the taste is delicious.
Ingredients:
For the rendang:
- 500 g persimmons, cut into 2 cm cubes
- 2 tbsp sunflower oil
- Rendang paste
For the beans and potatoes:
- 500 g green beans, cleaned
- 450 g Potato cubes
- Pinch of salt
- 2 tbsp sunflower oil
- 2-3 tbsp fried onions
- Red pepper, to taste
Preparation
Step 1:
Heat a large casserole with 2 tablespoons of sunflower oil in it. Brown the sukade meat all around. Add the paste to the pan according to the instructions on the packet.
With a lid on the pan, stew the meat until tender on low heat. This can take 2-3 hours. Then let the meat simmer without a lid for about 15-20 more minutes to allow the sauce to reduce a little.
Step 2:
When the rendang is cooked and the sauce is simmering, the beans can be boiled and the potatoes fried. For the beans, bring a large pan of water with some salt to the boil. Cook the green beans for about 5 minutes until al dente. Meanwhile, fry the potatoes in sunflower oil in a large frying pan according to the instructions on the packet.
Serve the rendang, potatoes and green beans with some fried onions and sliced red pepper.
