Rendang Fries

Inspired by a surprising dish I had two summers ago at the Street Food Club in Utrecht, this unique combination features spicy rendang served with crispy potato fries and a refreshing salad of beetroot and carrots. Yes, it's a bit unusual, isn't it? Give it a try, and I hope you enjoy it as much as I do :)

Rendang Fries

Beef chuck (better life 2 stars), beetroot, carrot, white onion, garlic, red chilli, potato, lime juice, fresh lemongrass, bay leaf, ginger, coriander seeds, clove, turmeric, galangal, candlenut [nuts], sesame oil [sesame seeds], ginger syrup, gluten-free soy sauce, veal stock (contains celery), tamarind, coconut milk, coconut cream, xanthan gum, rice vinegar, sunflower oil.

Allergens: noten, selderij, sesamzaad, soja.

Microwave

Remove the fries with baking paper from the tray. Heat the rendang loosely covered for 3-4 minutes (1 person) or 5-8 minutes (2 or more persons). Heat the fries uncovered for 1-2 minutes (note, fries will not be crispy in the microwave). Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Remove the fries with baking paper from the tray. Heat the rendang covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). Spread the fries out on a baking tray lined with baking paper and heat for the last 10 minutes. Serve with the salad (cold).

Energy112,28 kcal

Fat4,67 g

of which saturated2,23 g

Carbohydrates9,59 g

Dietary fibre1,73 g

Protein6,81 g

Salt0,38 g

Average weight: 540 g