John Myers
Indonesian Rice Meat II
The perfect indonesian rice meat ii recipe with a picture and simple step-by-step instructions.
- 100 g Basmati rice
- 225 ml Water
- 250 g Pork tenderloin
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tbsp Sunflower oil
- 1 tbsp Soy sauce
- 1 tbsp Light rice vinegar
- 1 tsp Brown sugar
- 1 Carrot approx. 100 g
- 50 g Leek
- 50 g Spring onions
- 100 ml Water
- 1 tbsp Sweet soy sauce
- 1 tsp Fish sauce
- 0,5 tsp Sambal oelek
- 1 tbsp Tapioca starch
- 2 tbsp Plucked coriander
- 2 Stalk Parsley for garnish
- Stir rice (100 g) into water (225 ml), bring to the boil, close with the lid, cook for about 20 minutes on the lowest level and finally tear through with a fork. In the meantime, prepare and process all the ingredients. To do this, clean / remove the tendons of the pork, wash, pat dry with kitchen paper, cut in half lengthways, cut into small slices and season well with coarse sea salt and colorful pepper from the mill. Peel the carrot with the garnish peel, cut in half lengthways and cut diagonally into small slices. Clean and wash the leek, halve lengthways and cut diagonally into pieces. Clean and wash the spring onions and cut diagonally into approx. 1 – 2 cm pieces. Heat sunflower oil (1 tbsp) in the wok, fry the pork fillet slices vigorously / stir-fry and slide them to the edge of the wok. Add the vegetables (carrot slices, leek pieces and spring onion pieces) and also sauté / stir-fry. Season with the soy sauce (1 tbsp), light rice vinegar (1 tbsp) and brown sugar (1 tsp). Briefly sauté / stir-fry everything and deglaze / pour in the water (100 ml). Cover everything with a lid and let it simmer for about 8-10 minutes. Season with sweet soy sauce (1 tbsp), fish sauce (1 tsp) and sambal oelek and fold in the plucked coriander. Finally, thicken with the tapioca starch (1 tbsp) mixed in a little cold water and slide the wok off the plate. Press the rice into a mold, turn it out onto the plate, distribute the wok contents around the outside and serve garnished with parsley.
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