Sumatran Beef Rendang
Ingredients
- 170 g Red Chilli ⓘ
- 90 g Thai Shallots ⓘ
- 40 g Garlic
- 4 stalks Bruised Lemon Grass
- 12 g Candlenuts ⓘ
- 12 g Galangal
- 12 g Salt
- 8 g Turmeric Powder ⓘ
- 2 tablespoons Tamarind
- 4 pieces Lime Leaf
- 1 teaspoon palm sugar ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon toasted cumin seeds (ground) ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground clove ⓘ
- 2 pieces cardamom pods
- 1/2 teaspoon ground fennel ⓘ
Instructions
- Blend all the ingredients into a paste except the palm sugar, lime leaf, lemon grass and cardamom. You may need to add a little water to the blender.
- Put the paste into a wide based pan and fry the paste gently in 1 tbsp of oil
- Add the coconut milk, lemon grass stalks, lime leaves and cardamom, and bring to the boil continuing to stir from time to time
- Add the beef and simmer uncovered until the coconut milk has significantly reduced and thickened. The oils should start to separate
- Add the palm sugar and continue to cook until the coconut milk has almost gone.
- Season to taste and serve with steamed white rice.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).