This is a very popular Indonesian dish.
Preparation
Place shallots, red chillies, garlic cloves, ginger, salt, and turmeric in a food processor. Blend until you produce a spicy paste.
Next, prepare your wok and oil. Fry the paste until its color becomes darker. Add beef chunks and mix well.
Next, put the galangal, bay leaves, lemongrass stalk, and kaffir lime leaves in the wok as well. Cook until the fragrance is released. Add coconut milk and sugar. Stir and cook over low heat.
Simmer the dish for around 3 hours until the meat chunks are tender and the sauce has been reduced.
As for the desiccated coconut, make sure to toast it a bit first before you mix it with the rendang. Don’t let it burn. After cooking the rendang, mix it with toasted desicated coconut. Place it in a plate and serve.
You will need to cook down the coconut milk until it is a paste. There is a fine line between cooking until it is a paste and burning it. Brown is good black is not so stir it a lot toward the end.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 601 | ||
Calories from Fat: 412 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.8g | 61 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 132.2mg | 5 % | |
Potassium 755.4mg | 20 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 1.2g | ||
Protein 42.6g | 61 % | |
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: 601
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