You can’t get enough of this salad. Seared tenderloin served on a fresh salad with a sour touch .. Perfect to share or to enjoy on your own!
Grab a drink and relax, we are going to cook a delicious Indonesian cuisine!
Step 1: Use a cheese slicer or vegetable peeler to slice the cucumber and peele the carrot lengthways into ribbons. Squeeze the juice from half of the lime and cut the other half into wedges. In a bowl, mix the rice vinegar with 1 tsp lime juice and sugar. Add the ribbons of cucumber and carrot to the bowl and let the sweet and sour (atjar) soak. Toss every now and then.
Step 2: Take the tenderloin out of the refrigerator half an hour before use to reach room temperature. Coat the outside with the Sambal Goreng spice paste. Let a grill pan come to the right temperature. Grill the tenderloin for 1 minute on high heat. Lower the heat and cook for 4 minutes. Take the tenderloin out of the pan and cut into thin slices.
Step 3: Cut the radishes into slices and the red onion into rings. Place the lamb’s lettuce together with the radishes, red onion and the quick atjar on a large plate. Finish with the slices of grilled tenderloin in the middle.
Tip: serve with peanuts
Selamat Makan! (Enjoy your meal!)