Ingredients

  • 250g basmati rice
  • 250g pork filet
  • 100g bumbu rendang
  • 200ml coconut milk
  • 1 lemon
  • 1 cucumber
  • 2tbsp vegetable oil
  • 2tbsp sweet chili sauce

Instructions

  1. Bake the meat in the vegetable oil for approx. 10 minutes until light browning.
  2. Add the bumbu and 250ml of water.
  3. Let the meat mixture simmer for 15 minutes.
  4. In the meantime, cut large slices of the lemon peel, avoiding as much a possible the white part underneath.
  5. Bring 400ml water to a boil, add a few pinches of salt, the rice, the lemon peel, and the coconut milk.
  6. Make the dressing by squeezing all juice from the lemon and adding the sweet chili sauce, and bit of salt and pepper.
  7. Cut the cucumber in small pieces and stir the dressing through.
  8. Make sure the rice is cooked through but not too wet by constantly monitoring, stirring and tasting. Add water if needed.
  9. Serve the rice next to the salad and rendang.