Rendang Tok

Per serving

Calories

490

Protein

34 g

Carbs

10 g

Fat

36 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron56%
• Vitamin D1%
• B12125%
• Zinc99%
• Magnesium39%
• Omega-35%

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

Ingredients

• 400 g Beef sirloin
• 400 ml Coconut milk
• 5 whole Shallots
• 5 Garlic cloves
• 25 g Ginger
• 3 whole Red chillies
• 2 stalks Lemongrass
• 15 g Galangal

Method

1. 1

   Blend shallots, garlic, ginger, red chillies, bruised lemongrass, and galangal into smooth paste.

2. 2

   Heat 1.5 tbsp oil in large heavy pot. Fry spice paste for 7 minutes, stirring constantly, until it darkens and releases fragrant oils.

3. 3

   Cut beef into 2cm cubes. Add to pot and stir well. Brown for 5 minutes until meat is coated in spice paste.

4. 4

   Pour in coconut milk. Add salt. Bring to boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until sauce reduces significantly and becomes thick and dark, clinging to beef.

5. 5

   Remove from heat. Taste and adjust seasoning. Serve hot with rice.