Beef rendang

Name: Beef rendang
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4 portions
Ingredients: 2 candlenuts; boiling water; 40 g shredded coconut; ½ cinnamon quill; ¼ tsp cardamom seeds; 1 star anise; 4 whole cloves; 1 - 2 fresh red bird's eye chillies; 70 g fresh long red chillies; 100 g eschalots; 5 garlic cloves; 3 - 4 cm piece fresh ginger; 3 - 4 cm piece fresh galangal; 2 stalks fresh lemongrass; 4 fresh kaffir lime leaves; 1 tbsp peanut oil; 1000 g gravy beef; 270 g coconut milk; 1 pinch salt; 20 - 30 g palm sugar

3.0 (111 ratings)

Difficulty medium

Preparation time 20 min

Total time 1h 55 min

Serving size 4 portions

Ingredients

2 candlenuts (see Tips)
boiling water, for soaking
40 g shredded coconut, toasted to a deep golden brown
½ cinnamon quill
¼ tsp cardamom seeds
1 star anise
4 whole cloves
1 - 2 fresh red bird's eye chillies, to taste (optional)
70 g fresh long red chillies (approx. 4 chillies), deseeded if preferred, to taste
100 g eschalots, peeled
5 garlic cloves
3 - 4 cm piece fresh ginger, peeled
3 - 4 cm piece fresh galangal, peeled
2 stalks fresh lemongrass, white part only, cut into pieces
4 fresh kaffir lime leaves
1 tbsp peanut oil
1000 g gravy beef, cut into pieces (5-6 cm)
270 g coconut milk
1 pinch salt, to taste
20 - 30 g palm sugar, to taste

Nutrition: per 1 portion
Calories: 2839.6 kJ / 676.1 kcal
Protein: 55.7 g
Carbohydrates: 11 g
Fat: 44.7 g
Saturated Fat: 24.2 g
Fibre: 7.7 g
Sodium: 277.1 mg