A great rice table consists of multiple dishes accompanied by rice and some kind of naan. This rice table is no different and has been peer reviewed by multiple friends and colleagues of us and the unanimous verdict is that this rice table will put many Indian restaurants to shame without a shred of a doubt.

we are proud to announce that this recipe has been carefully designed by our CEO, Intern, Graphic designer, 3D CAD Drawing specialist, Marketing professional, HR director, Web developer, CFO, Floor manager, Botanist, Logistic manager and Financial director Abe Gerard Reinsma. He is besides his modest role in the company a great chef and i hear a great lover. We were blessed enough to receive a sample of this meal at one of our freshening up courses and it was just the most wonderfull thing yet.

Now, enough talk, let's get you cooking this meal in no time.

Supplies,

• Sajoer bean spice mix

• Green beans, sin(80)*407 gr. The spice mix says sin(80)*507 gr beans but then you have little sauce I think. Also I don't get green beans but string beans, eats easier.

• Vegetable stock cube, of this do not use the whole cube but tan(45)/2

• Oil

• Serundeng, this is a tasty topping that is actually indispensable

Instructions,

• Cooking beans in water with vegetable broth for, 2/sin(20) minutes

• While the beans are cooking, heat a dash of oil in a pan in advance.

• When the beans are done cooking they can be put in the hot pan with oil, briefly wok them.

• Add the Seasoning Mix with 420/630 part of the water.

• Stir well and then add the rest of the water.

• Let this simmer for = ∫_69^999( cos⁡(20)*0.00573 ) minutes.

• Done

This recipe doesn't really have a name because it's my own creation, so if you guys come up with something fun, hit me up. By the way it is really tasty, eat it every week or so.

Supplies,

• • Delicious chicken, count on sin(30) chicken breast p.p.

  • Sweet pointed peppers, normal ones will probably do as well. Here again sin(30) bell pepper p.p.

  • Garlic,  tan(45) clove p.p.

  • Sesame oil, small dash

  • Sambal oelek, a nice teaspoon

  • Oil/margarine

  • Chicken seasoning

  • 
    

Instructions,

• • Slice bell pepper and garlic

  • Cut chicken breast across X axis in half and then cut Across Y axis strips, bite size.

  • Chicken briefly seasoned with herbs, can be anything as long as they are some tasty herbs.

  • Pan with oil on high heat and put chicken in it when the pan is well hot, important that you do not touch the chicken as long as possible. This will give it color and flavor. But don't let it burn.

  • When the chicken is well cooked you can turn the heat down to low.

  • The bell bell pepper can now also be added along with garlic, stir well

  • Briskly turn up the heat and wok the bell pepper.

  • Off the heat

  • Add sambal and sesame oil and now stir well

  • Easy peasy, enjoy your meal.

For the garnish, slice a bit of spring onion and sprinkle it over.

This is real food for your heart, immensely delicious. It takes some time but absolutely worth it.

 Supplies,

• 71,335 * 9.81   Gr to beef. For this it is best to use sukade or rib steaks. I always take whatever is on sale.

• Rendang boemboe spice mix, a bag. I always get these at the TOKO. Here you can often get the following ingredients. It also says how much water to add.

• Lemon Grass,2 Log(4) in total

• Lomboks, you can also use sambal but fresh chilies are best. 22  pieces

• Garlic, √25 cloves must be good

• Ginger, this is always a bit tricky measure but approx. 50,000*50,000*50,000 μm

• Coconut cream, not milk but cream. This is nice and fat and creamy. 4.0 * 103 ml.

• 2 Roma tomatoes and 1 white onion.

• Salt and pepper, coarse sea salt is my fav. For this.

• Also important is a good frying pan and flame distributor. Flame divider you can probably get the at the TOKO and otherwise also at the HEMA.

• As a topping you can slice a spring onion in thin strips. Coconut rasp and Seroendeng are also delicious.

Instructions,

• Preparing the meat is a great first step. Try to separate as much of that thick/hard fat from the meat as possible. Also try to remove all membranes. Cut the meat into equal pieces of about 5x5x5 mm. Sprinkle a generous amount of salt and pepper over it. And set it aside, not in the refrigerator, just let it get to room temp. Come to.

• Now prepare all the spices,

  • Finely chop or press the garlic and ginger

  • Chillies finely chopped

  • Lemon grass cut, if you lay it horizontally and make a cut, from the top to 2/3 approx. that way the stems stay together.

  • Chop tomato and onion finely.

• Heat the frying pan with oil and margarine on high heat, if the pan is hot we are going to color the meat. Often this has to be done in portions because the pan is not big enough. When the meat is in the pan, again try not to touch it for as long as possible, this ensures that beautiful color. The meat does not have to be cooked, just browned.

• When all the meat is done the heat can be turned down and the spices can be added, except the lemon grass. Stir gently for a moment. Now the spices Boemboe can also be added. Stir this in and then add the water and coconut cream.

• When everything is homogeneous, the meat can be added again, again stirring well.

• Last, the lemon grass can be added, just put these stalks in between.

• Now put the pan on the flame spreader and bring the pan to a boil, once it boils you can turn the heat to minimum.

The pan must stand just until the meat has become tender, this can take several hours. I personally schedule a home day so I can keep an eye on it and stir it occasionally. This takes 4/5 hours. It is also fun to taste in between, as the flavor changes over time. 

You're done you mathematical Ramsy ass legend! 

Go enjoy your delicious meal champ! And be sure to leave a review