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Rendang Paste
4.7 3 ratings
Prep. 5 min
Total 15 min
500 g
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Ingredients

  • dried red chillies (approx. 25 chillies)
    20 g
  • shallots peeled
    150 g
  • red onions peeled, cut in halves
    250 g
  • garlic cloves peeled
    50 g
  • fresh ginger
    20 g
  • fresh lemongrass white part only
    5 stalks
  • fresh galangal
    25 g
  • fresh turmeric
    20 g
  • bird's eye chillies (optional) adjust to taste
    7
  • oil
    100 g

Difficulty

easy

Nutrition per 500 g

Sodium 55.6 mg
Protein 14.6 g
Calories 9212.8 kJ / 2201.9 kcal
Fat 202.3 g
Fibre 15.8 g
Saturated Fat 29.2 g
Carbohydrates 113.5 g

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