I am telling you; this is delicious. Perfect for summer (there’s nothing that reminds me more of summer than coconuts do!), and easier than it looks!
Click here for the Dutch recipe.
What do you need?
- 300 g pandan rice
- 400 ml coconut milk
- 360 g shoulder chop
- 1 teaspoon sambal
- a little (olive) oil
- 1 part of garlic (although I personally never use it….. I just hate the taste and smell)
- 2 onions, chopped in rings
- a red, green and yellow pepper, chopped in strips
- a mango, chopped in parts
How to make it?
Cook the rice in the coconut milk and aboit 150 ml water. While doing that, remove the bones from the shoulder chop, cut it into strips and add some salt and pepper. Heat up the oil in a wok and add the meat and garlic, cook it for about 3 minutes, until it is done. Take it out of the wok and put the onions in it instead and cook it for 3 minutes as well. Then add the peppers, and bake it for another minute. Add the mango and the meat again, cook it for another minute, and divide it over the plates. Serve it with the coconut rice next to it.
Credits go to the Dutch supermarket chain Albert Heijn.