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Gua bao with rendang of veal cheek, seroendeng and crispy onion

Gua bao with rendang of veal cheek, seroendeng and crispy onion.

Ingredients

veal cheek
1Seroendeng
gua bao
1Fried onions
Iceberg lettuce
Spring onion
1Rendang paste
2Red onions

Preparation

  1. Heat the cooked veal cheek, pull apart with two forks, and add the chopped red onion.
  2. Add the rendang to taste.
  3. Let this simmer for about 10 minutes.
  4. Meanwhile, slice the iceberg lettuce and spring onion.
  5. Steam the buns and scoop the veal cheek in between.
  6. Place the iceberg salad and spring onion on top of the veal cheek.
  7. Just before serving, spoon the fried onions and seroendeng onto the veal cheek.