Rendang Padang (indonesian Beef Curry)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Indo | Indonesian, Main dish, Meats | 4 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 2 | Cloves garlic | |
| 1 | t | Turmeric |
| 1/2 | t | Ginger |
| 3 | Lemon grass leaves | |
| 450 | g | Top round or lean beef |
| Sliced thinly | ||
| 1 | t | Salt, or to taste |
| 1 1/2 | c | Coconut milk |
| 1 | Salam leaf |
INSTRUCTIONS
Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute lightly. Then add meat and crushed chillies. Saute 3 minutes, stirring frequently. Add salt and chillies and mix well. Pour coconut milk over meat and add salam leaf. Cover and cook over low heat until almost dry. Serve with rice. Compiled by Imran C. Posted to EAT-L Digest 26 October 96 Date: Mon, 28 Oct 1996 00:04:58 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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Nutrition (calculated from recipe ingredients)
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Calories: 499
Calories From Fat: 398
Total Fat: 44.9g
Cholesterol: 84.4mg
Sodium: 670.5mg
Potassium: 501.1mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: 21.8g