Veggie-Infused Indonesian Brunch: A Mouthwatering Vegetarian Rendang Rice Bowl and Tropical Fruit Salad

Allergens

None (gluten-free, nut-free)

Ingredients

• 2 cups jasmine rice 1 large carrot, julienned 1 large zucchini, julienned 1 medium red bell pepper, thinly sliced 1 cup edamame, shelled 4 tbsp vegetable oil 2 cups coconut milk 1 cup water 3 tbsp soy sauce 3 tbsp tamarind paste 2 tbsp palm sugar 1 tbsp garlic, minced 1 tbsp ginger, minced 1 tbsp lemongrass, finely chopped Salt and pepper to taste

Instructions

1. Rinse jasmine rice and cook according to package instructions. Set aside.
2. In a large pan, heat vegetable oil over medium heat. Add garlic, ginger, and lemongrass. Sauté for 1 2 minutes until fragrant.
3. Add tamarind paste, palm sugar, soy sauce, coconut milk, and water to the pan. Stir well and bring to a simmer.
4. Add julienned carrots, zucchini, and red bell pepper to the sauce. Cook for 5 7 minutes until vegetables are tender but still crisp.
5. Add edamame to the pan and cook for an additional 2 minutes. Season with salt and pepper to taste. Remove from heat.
6. Assemble your brunch by placing cooked rice at the bottom of a bowl, then top with the vegetable rendang mixture.

Chef’s Insight

To add more protein to this dish, consider adding pan-fried tofu or tempeh.

Notes

To enhance the flavor of this dish, feel free to add more spices or herbs according to your preference.