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Pot of rendang

With sweet potato wedges, celery-curry salad, katjang pedis & garlic bread in Forged pan on cast iron chafing dish.Enjoying time together on the terrace? Place the pan on the table to let your guests enjoy together! It's not only delicious, but also attractive and adds extra coziness to the terrace. We know: seeing is selling! With these pans, perfect for sharing, that will certainly succeed. The pans are used for serving, not for cooking. This way you work quickly and efficiently.

Ingredients

Dash of coconut milk
1kgBraised beef stew
150gRendang paste

Sweet potato wedges

Garlic bread

Celery curry salad
Cast iron rechaud
Forged pan
Red chili pepper
Spring onion
Katjang pedis
Curry mayonnaise

Preparation

  1. Mix the stewed meat with the rendang paste and a splash of coconut milk.
  2. Let the mixture simmer gently with the lid on over low heat for about 25 minutes.

  1. Fry the wedges until golden brown and crispy.
  2. Keep warm until assembly.

  1. Lightly sprinkle with water.
  2. Heat in the oven at 160°C until the bread is crispy and warm.

  1. Spoon warm rendang into the Forged pan.
  2. Arrange the crispy wedges around the meat.
  3. Spoon some celery-curry salad in the center.
  4. Garnish with a little curry mayonnaise.
  5. Sprinkle chopped katjang pedis over the top.
  6. Finish with rings of spring onion and finely chopped red chili.
  7. Serve together with the warm garlic bread.