Gourmet Indonesian Breakfast Feast: Spicy Beef Rendang, Coconut Rice, and Keminggo Fruit Salad

Allergens

N/A (But contains beef, which is an allergen for some)

Ingredients

• 1 lb beef, cut into bite
• sized pieces 2 cups coconut rice (uncooked) 4 cups water 1 tsp salt 1 tbsp vegetable oil Spicy Beef Rendang: + 1 cup coconut milk + 1/2 cup shallots, chopped + 3 cloves garlic, minced + 1 tbsp ginger, minced + 1 tbsp galangal, minced + 1 tsp turmeric powder + 1 tsp coriander powder + 1/2 tsp cayenne pepper + 1 tsp salt Keminggo Fruit Salad: + 2 cups keminggo (green mangoes), sliced + 1 cup pineapple, chopped + 1/2 cup fresh mint leaves, chopped + 1 tbsp lime juice + 1/4 cup honey + 1 tsp salt

Instructions

1. Prepare the Spicy Beef Rendang by combining all ingredients in a large mixing bowl and let it marinate for at least 30 minutes. Cook the coconut rice according to package instructions, usually with 2 cups of water and a pinch of salt. In a pan, heat vegetable oil over medium high heat. Add the marinated beef mixture, cook until browned and the liquid has evaporated. Lower the heat and let it simmer for about 30 minutes or until the meat is tender. While the beef is cooking, prepare the Keminggo Fruit Salad by combining all ingredients in a large bowl, toss well and refrigerate until ready to serve.

Chef’s Insight

The use of coconut milk in both the rice and rendang gives this breakfast feast a rich, creamy consistency that complements the spicy flavors.

Notes

Be sure to let the beef marinate for at least 30 minutes for optimal flavor.