Rendang

Per serving

Calories

520

Protein

32 g

Carbs

12 g

Fat

38 g

Fibre

1 g

Vitamins and minerals, % of a day’s needs

• Iron49%
• Vitamin D1%
• B12125%
• Zinc95%
• Magnesium35%
• Omega-35%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Beef sirloin
• 400 ml Coconut milk
• 4 whole Shallots
• 4 Garlic cloves
• 20 g Ginger
• 2 whole Red chillies
• 1 tsp Turmeric powder
• 10 g Galangal

Method

1. 1

   Peel shallots, garlic, ginger, and galangal. Roughly chop and add to blender with red chillies and turmeric. Blend until smooth paste forms.

2. 2

   Cut beef into 3cm cubes, trimming excess fat. Pat dry with paper towels.

3. 3

   Heat oil in a large heavy-bottomed pot over medium heat. Add spice paste and fry for 5 minutes, stirring constantly until it darkens and becomes fragrant.

4. 4

   Add beef cubes to the pot and stir well, coating each piece in the spice paste. Cook for 8 minutes until beef is brown on all sides.

5. 5

   Pour in coconut milk and add a pinch of salt. Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes, stirring occasionally, until sauce reduces and coats the beef.