PATATJE RENDANG WITH SATAY SAUCE KETJAP

PREP TIME: 15 MIN.

COOK TIME: 15 MIN.

Welcome to the ultimate comfort combo: golden fries topped with melt-in-your-mouth rendang, drenched in rich, sweet-salty Red Phoenix Satay Sauce Ketjap, and finished with punchy pickles, creamy mayo, and crispy onions. This is what happens when Indonesian flavor meets Dutch snack culture—and it slaps.

INGREDIENTS

Crispy fries. Tender beef. Saucy perfection.

Spicy. Sweet. Sticky. Snack attack approved.

1 cucumber, cut into thin strips
1 red onion, thinly sliced into rings
4 tbsp vinegar
4 tsp sugar
600 g fries (fresh or frozen)
500 g beef rendang (ready-made or homemade)
300 ml Red Phoenix Satay Sauce Ketjap
2 tbsp mayonnaise
4 tbsp crispy fried onions
2 lime wedges

Let’s get started

1

Quick pickle the veg
In one bowl, mix cucumber with 2 tbsp vinegar and 2 tsp sugar. In another, do the same with the red onion. Let them pickle for 10 minutes while you prep the rest.

2

Fry the fries
Cook the fries until golden brown and crispy—oven, fryer, or air fryer, your call.

3

Heat the good stuff
Warm up the rendang and Red Phoenix Satay Sauce Ketjap in separate pans until hot and ready to serve.

4

Build your bowl
Divide the fries between serving bowls. Top with generous spoonfuls of rendang, drizzle over the satay sauce, then finish with mayo, pickled cucumber and onion, crispy onions, and a fresh squeeze of lime.