Recipe of the Week: Balinese Kebabs
Great combination of sweet and meat from the paradise island of Bali, Indonesia. Order the fresh ingredients in the Family Box.
Balinese Kebabs with Peanut Butter Sauce, Rice and Roasted carrots
Serves 4
Cooking time 35 min
Ingredients:
300g jasmine rice
550ml water
3/4 tsp salt
Kebabs:
600g beef mince
4 shallots
2 garlic cloves
1 Tbsp cooking oil
20g ginger paste
1 1/2 tsp salt
1 tsp black pepper
20g desiccated coconut
Roasted carrots:
5 carrots
1-2 Tbsp cooking oil or olive oil
Sauce:
100g peanut butter
2 limes
20g honey
20ml soy sauce
3 Tbsp hot water
Method:
1. In a saucepan combine washed and drained jasmine rice, water, and salt. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Before serving fluff with fork.
2. Meanwhile, start preparing the kebabs. Peel and mince shallots and garlic. Heat oil in a pan over medium heat. Fry shallots for 3-5 minutes until translucent. Add minced garlic cloves, ginger paste, salt, and black pepper. Cook for 2 minutes. Set aside to cool.
3. In a bowl, combine beef mince, desiccated coconut, and cooled shallot mixture. Work the mixture until it becomes sticky. Set aside for a while.
4. Peel carrots and cut them to coins. Place the coins on an oven tin lined with baking paper. Drizzle with oil and roast at 225°C oven for 10 minutes.
5. Form the meat mixture into kebabs around skewer sticks. Take the tin from oven, place the kebabs on it, and continue baking the carrots and the kebabs for 15 minutes.
6. Meanwhile, prepare the sauce in a bowl. Mix together peanut butter, lime juice, honey, soy sauce and the hot water. Mix well. Serve the kababs hot with roasted carrots, cooked jasmine rice, and peanut sauce.
Pro tip: Prepare the meat mixture in advance and refrigerate. The kebabs are easier to prepare when the meat is really cold.
Tips for fussy eaters: Prepare a few kebabs without the spices.
Per serving:
Cal 587
Carb 40,9g
Prot 32,3g
Fat 25,9g
