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Indonesian rice plate Djing Ping Meh

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Ingredients for 4 servings:

  • 500 g lean pork
  • 3 tbsp oil
  • 100 g almond(s), peeled
  • 1 tbsp butter
  • 250 g rice
  • 1 can of bamboo shoots
  • 1 can soybean sprouts
  • Salt and pepper, white
  • 3 tbsp sherry
  • 3 tbsp soy sauce
  • Pepper, white

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Cut the pork into strips and marinate covered in a mixture of soy sauce, sherry, and pepper for 2 hours. Toast the almonds in butter. Cook the rice in bubbling salted water for 18 minutes. Heat the chopped bamboo shoots and soybean sprouts according to the instructions on the can. Fry the drained meat in hot oil, stirring constantly. Arrange everything on a preheated platter in the following order: bamboo/soybean mixture – rice – pork – rice – bamboo/soybean mixture. Sprinkle with the toasted almonds. Serve with chutney or curry sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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