Ingredients for One Person 1g Beef Rendang With Coriander Salad *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 1g Beef Rendang With Coriander Salad *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 2g Beef Rendang With Coriander Salad *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 2g Beef Rendang With Coriander Salad *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 3g Beef Rendang With Coriander Salad *Pantry items not included in your Pepper Leaf box. Prep: Wash and dry salad. Wash and chop tomato. Zest lime and cut in half. Crush or chop peanuts. Wash coriander finely chop stems and roughly chop leaves. Method: Use a ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork. Empty the curry into a saucepan and gently heat. Serve curry over rice garnished with coriander and any remaining chilli (if you like it hot. ) alongside the salad. Mix together lime zest, lime juice, a dash of soy sauce, a good pinch of brown sugar and as much or as little chilli as you like. Dress salad and toss to combine. Meanwhile, combine salad leaves, tomato and coriander (leaving a few leaves aside for garnish).
