Beef rendang, cauliflower rice & grilled vegetables

How to cook

• Slice the beef in pieces and cook shortly in olive oil, garlic and sambal, just turn the beef brown and put on a plate.
• Bake the chopped onions in the same pan until transparent.
• Add the meat back in, 10 grams of the coconut milk, a bit of white wine vinegar and rendang bumbu. 
• Cook on very low heat for about four hours & add water if needed to keep the meat moist.
• Chop the spring onions and bake in a bit of olive oil.
• Add the brown rice and the cauliflower then add the rest of the coconut milk a bit of salt and lemon juice.
• Add a bit of water untill the rice is in liquid but not completely covered.
• Let cook at medium heat untill the liquid is absorbed and the rice tastes good.
• Cut the eggplant and zucchini in thin slices/pieces and spread out on an oven tray at wax paper.
• Mix some olive oil, lemon grass paste, soy sauce, ginger, kurkuma, cumin and a bit of water.
• Use a pastry brush to grease the veggies with the mixture.
• Grill in the oven for 20 minutes at 200 degrees.
• Put some salt over it when you take them out.
• Plate it up and enjoy!