
Devices & Accessories
Beef rendang
Prep. 20 min
Total 1 h 55 min
4 portions
Ingredients
-
candlenuts (see Tips)2
-
boiling water for soaking
-
shredded coconut toasted to a deep golden brown40 g
-
cinnamon quill½
-
cardamom seeds¼ tsp
-
star anise1
-
whole cloves4
-
fresh red bird's eye chillies to taste (optional)1 - 2
-
fresh long red chillies (approx. 4 chillies), deseeded if preferred, to taste70 g
-
eschalots peeled100 g
-
garlic cloves5
-
piece fresh ginger peeled3 - 4 cm
-
piece fresh galangal peeled3 - 4 cm
-
fresh lemongrass white part only, cut into pieces2 stalks
-
fresh kaffir lime leaves4
-
peanut oil1 tbsp
-
gravy beef cut into pieces (5-6 cm)1000 g
-
coconut milk270 g
-
salt to taste1 pinch
-
palm sugar to taste20 - 30 g
Nutrition per 1 portion
Calories
676.1 kcal /
2839.6 kJ
Protein
55.7 g
Fat
44.7 g
Carbohydrates
11 g
Fibre
7.7 g
Saturated Fat
24.2 g
Sodium
277.1 mg
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