Beef rendang

Name: Beef rendang
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4 portions
Ingredients: 2 candlenuts; boiling water; 40 g shredded coconut; ½ cinnamon quill; ¼ tsp cardamom seeds; 1 star anise; 4 whole cloves; 1 - 2 fresh red bird's eye chillies; 70 g fresh long red chillies; 100 g eschalots; 5 garlic cloves; 3 - 4 cm piece fresh ginger; 3 - 4 cm piece fresh galangal; 2 stalks fresh lemongrass; 4 fresh kaffir lime leaves; 1 tbsp peanut oil; 1000 g gravy beef; 270 g coconut milk; 1 pinch salt; 20 - 30 g palm sugar

3.0 ( 112 ocen )

Bezpłatna rejestracja

Poziom trudności średni

Czas przygotowania 20 min

Czas całkowity 1 godz. 55 min

Liczba porcji 4 portions

Składniki

2 candlenuts (see Tips)
boiling water for soaking
40 g shredded coconut toasted to a deep golden brown
½ cinnamon quill
¼ tsp cardamom seeds
1 star anise
4 whole cloves
1 - 2 fresh red bird's eye chillies to taste (optional)
70 g fresh long red chillies (approx. 4 chillies), deseeded if preferred, to taste
100 g eschalots peeled
5 garlic cloves
3 - 4 cm piece fresh ginger peeled
3 - 4 cm piece fresh galangal peeled
2 stalks fresh lemongrass white part only, cut into pieces
4 fresh kaffir lime leaves
1 tbsp peanut oil
1000 g gravy beef cut into pieces (5-6 cm)
270 g coconut milk
1 pinch salt to taste
20 - 30 g palm sugar to taste

Wartości odżywcze: na 1 portion
Kalorie: 676.1 kcal / 2839.6 kJ
Białko: 55.7 g
Tłuszcz: 44.7 g
Węglowodany: 11 g
Błonnik: 7.7 g
Tłuszcz nasycony: 24.2 g
Sód: 277.1 mg