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Beef Rendang


Beef Rendang Recipe

Ingredients:
  • 1 whole nutmeg, cracked open with a nutcracker or a heavy, blunt object such as the bottom of a glass measuring cup
  • 5 whole cloves
  • 6 shallots (about 5 ounces/140 grams in total), coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 5 to 20 fresh red Holland chiles or other fresh long, red chiles such as Frescno or cayenne, stemmed and coarsely chopped
  • 1 piece fresh or thawed, frozen turmeric, 2 inches (5 centimeters) long, peeled and coarsely chopped (about 2 teaspoons), or 1 ½ teaspoons ground turmeric
  • 1 piece fresh ginger, 2 inches (5 centimeters) long peeled and thinly sliced against the grain (about 2 tablespoons)
  • 1 piece fresh or thawed, frozen galangal, 2 inches (5 centimeters) long, peeled and thinly sliced against the grain (about 2 tablespoons; optional)
  • 5 candlenuts or unsalted macadamia nuts
  • 2 pounds (900 grams) well-marbled boneless beef chuck or bottom ground, cut into 2 to 2 ½ inch (5 to 6 centimeter) cubes
  • 2 ½ cups (20 fluid ounces/625 milliliters) unsweetened coconut milk
  • 3 thick stalks fresh lemongrass, each tied into a knot
  • 1 piece cinnamon stick, 4 inches (10 centimeters) long
  • 7 whole fresh or thawed, frozen kaffir lime leaves
  • 5 whole daun salam leaves
  • 1 teaspoon kosher salt
  • 1 tablespoon very finely shredded fresh or thawed, frozen kaffir lime leaves (optional)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 605kcal (30%)
Total Fat 50g (76%)
Saturated Fat 29g (146%)
Cholesterol 99mg (33%)
Total Carbohydrate 11g
Dietary Fiber 2g
Sugars 1g
Protein 32g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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