Meatball Beef Rendang with Basmati Rice and Toasted Coconut

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel onion and cut in half, dice one half and grate the other half. Peel and dice garlic and ginger. Cut lime into wedges. Slice cucumber. Chop tomato. Pick coriander leaves and roughly chop, dice stems. In a bowl add mince, grated onion, 1/2 ginger and 1/2 garlic. Season with salt and pepper. Form into gold sized meatballs and set aside for step 4.

Heat a pan on low heat. Add shredded coconut and toast until light brown, about 2-3 minutes. Remove coconut from the pan and set aside.

Heat a pan over medium high heat with a drizzle of oil. Add the meatballs and brown on all sides, about 2-3 minutes. Remove the meatballs from the pan and set aside (you will finish cooking them in the sauce).

To the same pan that you cooked the meatballs in. Add onion, remaining garlic and remaining ginger, cook for 2-3 minutes. Add rendang paste, cook for about a minute. Stir in coconut milk, coriander stems and a squeeze of lime juice (to taste). Add meatballs, cook for 3-4 minutes. Season with salt.

Divide rice and curry between plates. Top with toasted coconut and garnish with coriander leaves. Serve cucumber, tomato and any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel onion and cut in half, dice one half and grate the other half. Peel and dice garlic and ginger. Cut lime into wedges. Slice cucumber. Chop tomato. Pick coriander leaves and roughly chop, dice stems. In a bowl add mince, grated onion, 1/2 ginger and 1/2 garlic. Season with salt and pepper. Form into gold sized meatballs and set aside for step 4.

Heat a pan on low heat. Add shredded coconut and toast until light brown, about 2-3 minutes. Remove coconut from the pan and set aside.

Heat a pan over medium high heat with a drizzle of oil. Add the meatballs and brown on all sides, about 2-3 minutes. Remove the meatballs from the pan and set aside (you will finish cooking them in the sauce).

To the same pan that you cooked the meatballs in. Add onion, remaining garlic and remaining ginger, cook for 2-3 minutes. Add rendang paste, cook for about a minute. Stir in coconut milk, coriander stems and a squeeze of lime juice (to taste). Add meatballs, cook for 3-4 minutes. Season with salt.

Divide rice and curry between plates. Top with toasted coconut and garnish with coriander leaves. Serve cucumber, tomato and any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel onion and cut in half, dice one half and grate the other half. Peel and dice garlic and ginger. Cut lime into wedges. Slice cucumber. Chop tomato. Pick coriander leaves and roughly chop, dice stems. In a bowl add mince, grated onion, 1/2 ginger and 1/2 garlic. Season with salt and pepper. Form into gold sized meatballs and set aside for step 4.

Heat a pan on low heat. Add shredded coconut and toast until light brown, about 2-3 minutes. Remove coconut from the pan and set aside.

Heat a pan over medium high heat with a drizzle of oil. Add the meatballs and brown on all sides, about 2-3 minutes. Remove the meatballs from the pan and set aside (you will finish cooking them in the sauce).

To the same pan that you cooked the meatballs in. Add onion, remaining garlic and remaining ginger, cook for 2-3 minutes. Add rendang paste, cook for about a minute. Stir in coconut milk, coriander stems and a squeeze of lime juice (to taste). Add meatballs, cook for 3-4 minutes. Season with salt.

Divide rice and curry between plates. Top with toasted coconut and garnish with coriander leaves. Serve cucumber, tomato and any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel onion and cut in half, dice one half and grate the other half. Peel and dice garlic and ginger. Cut lime into wedges. Slice cucumber. Chop tomato. Pick coriander leaves and roughly chop, dice stems. In a bowl add mince, grated onion, 1/2 ginger and 1/2 garlic. Season with salt and pepper. Form into gold sized meatballs and set aside for step 4.

Heat a pan on low heat. Add shredded coconut and toast until light brown, about 2-3 minutes. Remove coconut from the pan and set aside.

Heat a pan over medium high heat with a drizzle of oil. Add the meatballs and brown on all sides, about 2-3 minutes. Remove the meatballs from the pan and set aside (you will finish cooking them in the sauce).

To the same pan that you cooked the meatballs in. Add onion, remaining garlic and remaining ginger, cook for 2-3 minutes. Add rendang paste, cook for about a minute. Stir in coconut milk, coriander stems and a squeeze of lime juice (to taste). Add meatballs, cook for 3-4 minutes. Season with salt.

Divide rice and curry between plates. Top with toasted coconut and garnish with coriander leaves. Serve cucumber, tomato and any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel onion and cut in half, dice one half and grate the other half. Peel and dice garlic and ginger. Cut lime into wedges. Slice cucumber. Chop tomato. Pick coriander leaves and roughly chop, dice stems. In a bowl add mince, grated onion, 1/2 ginger and 1/2 garlic. Season with salt and pepper. Form into gold sized meatballs and set aside for step 4.

Heat a pan on low heat. Add shredded coconut and toast until light brown, about 2-3 minutes. Remove coconut from the pan and set aside.

Heat a pan over medium high heat with a drizzle of oil. Add the meatballs and brown on all sides, about 2-3 minutes. Remove the meatballs from the pan and set aside (you will finish cooking them in the sauce).

To the same pan that you cooked the meatballs in. Add onion, remaining garlic and remaining ginger, cook for 2-3 minutes. Add rendang paste, cook for about a minute. Stir in coconut milk, coriander stems and a squeeze of lime juice (to taste). Add meatballs, cook for 3-4 minutes. Season with salt.

Divide rice and curry between plates. Top with toasted coconut and garnish with coriander leaves. Serve cucumber, tomato and any remaining lime wedges on the side. Enjoy!

In a pot, combine the rice, a pinch of salt and 1 1/2 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Peel onion and cut in half, dice one half and grate the other half. Peel and dice garlic and ginger. Cut lime into wedges. Slice cucumber. Chop tomato. Pick coriander leaves and roughly chop, dice stems. In a bowl add mince, grated onion, 1/2 ginger and 1/2 garlic. Season with salt and pepper. Form into gold sized meatballs and set aside for step 4.

Heat a pan on low heat. Add shredded coconut and toast until light brown, about 2-3 minutes. Remove coconut from the pan and set aside.

Heat a pan over medium high heat with a drizzle of oil. Add the meatballs and brown on all sides, about 2-3 minutes. Remove the meatballs from the pan and set aside (you will finish cooking them in the sauce).

To the same pan that you cooked the meatballs in. Add onion, remaining garlic and remaining ginger, cook for 2-3 minutes. Add rendang paste, cook for about a minute. Stir in coconut milk, coriander stems and a squeeze of lime juice (to taste). Add meatballs, cook for 3-4 minutes. Season with salt.

Divide rice and curry between plates. Top with toasted coconut and garnish with coriander leaves. Serve cucumber, tomato and any remaining lime wedges on the side. Enjoy!