Try this Beef Rendang (Dry Beef Curry) recipe, or contribute your own.
Suggest a better descriptionMichael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe) Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or morter. Add thick coconut milk as needed to help blending. In a wok, deep skillet or heavy pan combine paste, remaining coconut milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered until beef is tender (2-3 hours). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully until browned; be careful not to scorch the meat. Searves 6-8 with other dishes. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 6 | ||
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Calories: 446 | ||
Calories from Fat: 345 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.3g | 51 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 89.7mg | 3 % | |
Potassium 559.2mg | 15 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.9g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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