Name: Beef and rice wombok rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 tablespoon peanut oil; 250 gram beef mince; 1 red onion, finely sliced; 2 clove garlic, crushed; 2 centimetre piece ginger, peeled, grated; 2 cup cooked white rice; 2 tablespoon kecap manis; 225 gram can pineapple pieces, drained; 1 chinese cabbage (wombok), leaves separated, trimmed; 1 cucumber, cut into strips; 1 carrot, cut into thin sticks; sweet chilli sauce, to serve

Ingredients

1 tablespoon peanut oil

250 gram beef mince

1 red onion, finely sliced

2 clove garlic, crushed

2 centimetre piece ginger, peeled, grated

2 cup cooked white rice

2 tablespoon kecap manis

225 gram can pineapple pieces, drained

1 chinese cabbage (wombok), leaves separated, trimmed

1 cucumber, cut into strips

1 carrot, cut into thin sticks

sweet chilli sauce, to serve

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry beef for 2-3 minutes, breaking up with a wooden spoon.

2.Add onion, garlic and ginger to wok, stir-frying for 1 minute. Add rice and kecap manis, tossing to coat. Remove from heat and add pineapple.

3.Bring saucepan of salted water to boil. Blanch cabbage leaves for 1 minute to soften. Drain well.

4.Place cabbage leaves flat on surface. Trim base of stem in a ‘V’ shape. Spoon 1/4 cups of rice mixture across base of each cabbage leaf, above cut. Top with a strip of cucumber and carrot. Fold over sides and roll up to enclose. Repeat with remaining ingredients. Serve rolls warm with sweet chilli sauce.