While originally an Indonesian dish, most Australians are familiar with a Malaysian style Rendang, which has a drier sauce.
Usually this dish takes hours (or even days) to prepare and has a lot more oil and sugar. This recipe captures the essence and taste of an authentic Rending while using less of these ingredients.
Ingredients
- brown onion
- fresh garlic
- fresh ginger
- bird's eye chillies
- dessicated coconut
- fresh lemongrass
- cloves
- green cardamom pods
- tamarind paste
- coconut sugar
- coriander powder
- cumin powder
- turmeric powder
- coconut cream
- kaffir lime leaves
- gravy beef
- toasted coconut to serve
Instructions
- This recipe is exclusively in 'A Little Taste of Asia'. Buy Now.
Notes
In the book there is also a Chicken variation.
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Nutrition
Calories: 464kcal | Carbohydrates: 8.4g | Protein: 31.8g | Fat: 33.2g | Saturated Fat: 16.4g | Sodium: 712mg | Sugar: 6.4g
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