Beef rendang

4.1 (97 valutazioni )

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Difficoltà facile

Tempo di preparazione 20min

Tempo totale 6h 20min

Porzioni 6 portions

Ingredienti

100 g desiccated coconut
12 dried long red chillies
120 g water, for soaking
10 g cumin seeds
10 g coriander seeds
3 cinnamon quills
4 star anise
1 tsp whole cloves
30 g garlic
100 g red onion, cut into wedges
40 g fresh ginger, peeled, cut into slices
60 g lemongrass, white part only, cut into pieces (1 cm)
40 g fresh galangal, peeled, cut into slices
80 g vegetable oil
60 - 80 g dark brown sugar
200 g coconut milk (full fat)
800 g beef chuck steak, cut into pieces (3-4 cm)
25 g Meat stock paste (see Tips)
60 g tamarind paste
80 g coconut cream, to serve
1 Lebanese cucumber, cut into slices, for garnishing
eschalots, cut into slices, for garnishing
cooked rice, to serve

Valori nutritivi: per 1 portion
Calorie: 2748.3 kJ / 654.4 kcal
Proteine: 32.5 g
Carboidrati: 26.7 g
Grassi: 45.3 g
Grassi saturi: 22.9 g
Fibre: 6.5 g
Sodio: 878.1 mg

Nelle collection

Matt Sinclair 12 ricette, Australia e Nuova Zelanda

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