Perkedel and Beef Stew with Rice

Ingredients

Quantities are for one portion.

• 100 mlbeef stock
• salt and pepper to taste
• 1onion, finely diced
• 70 gwhite rice
• 50 gpotatoes, peeled and cubed
• 1egg
• 150 gbeef stewing cuts, diced
• 2garlic cloves, minced
• 1 tbspsweet soy sauce (kecap manis)

Method

1. Heat a heavy pot. Sear the diced beef until browned. Add half the diced onion and garlic, softening them.
2. Pour in the sweet soy sauce and beef stock. Cover and simmer slowly until the beef is tender.
3. Cook the dry white rice in salted water until tender. Set aside.
4. Boil the potato cubes until soft. Drain and mash until smooth.
5. Mix the mashed potato with the remaining onion, garlic, half the beaten egg, salt, and pepper. Shape into small patties.
6. Dip the potato patties into the remaining beaten egg. Pan-fry them until crisp and golden.
7. Serve the beef stew and crispy perkedel alongside the white rice.