200°C · 15-30 minAllergens
Selderij
Sesamzaad
Noten
SojaRendang Fries
Inspired by a surprising dish I had two summers ago at the Street Food Club in Utrecht, this unique combination features spicy rendang with crispy potato fries and a refreshing salad of beetroot and carrots. Yes, it's quite unusual, isn't it? Give it a try, and I hope you appreciate it as much as I do :)
Rendang Fries
Beef chuck (better living 2 stars), beetroot, carrot, white onion, garlic, red chilli, potato, lime juice, fresh lemongrass, bay leaf, ginger, coriander seeds, clove, turmeric, galangal, candlenut, sesame oil, 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 dish. Heat the rendang loosely covered for 3-4 minutes (1 person) or 5-8 minutes (2 or more people). 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 dish. Cover the rendang with an oven-safe plate or aluminium foil and heat for 15-20 minutes (1 person) or 25-30 minutes (2 or more people). Spread the fries out on a baking tray lined with baking paper and heat for the last 10 minutes. Serve with the salad (cold).