Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 3 x " cube fresh galingal Or possibly
- 12 slc dry galingal
- 2 stk fresh lemon grass Or possibly
- 2 Tbsp. Dry sliced lemon grass
- 6 x Dry red chillies
- 2 x " stick cinnamon
- 14 x Cloves
- 4 ounce Red bell pepper
- 4 ounce Shallots or possibly onions
- 1 x " cube fresh ginger
- 2 x Cloves garlic
- 12 x Fresh/dry curry leaves Or possibly
- 4 x Dry bay leaves
- 8 x Fresh/dry kaffir lime Leaves Or possibly a 3 X 1/4" strip Of lemon peel
- 3 pt Coconut lowfat milk
- 2 lb Stewing beef, cut into 1-2" Cubes
- 1 Tbsp. Salt
Инструкции
- If you are using fresh galingal, peel and coursely chop it and set it aside. If you are using dry galingal, combine it in a cut with 4 Tbsp. of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6" of the bottom. lightly crush the very bottom and set it aside. If you are using dry lemon grass, put it into the water along with the galingal. Crumble and break the dry red chillies and cinnamon into sufficient water to cobver and add in them to the dry galingal and dry lemon grass if you are using them. Also put in the cloves. Soak the spices for 30 mins. Cut the red pepper coarsely inot dice, discarding all the seeds. Peel and coarsely chop the shallots/onions, ginger and garlic. In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the minced red pepper, shallots, ginger and garlic. Blend till smooth. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or possibly lemon rind). Stir the coconut lowfat milk well till smooth and pour which in as well. Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling. Put in the meat and salt and bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or possibly till the sauce becomes thick and brown and the meat tender. This is now called KALIYO DAGING, if you continue to cook till the sauce dissappears its called RENDANG DAGING.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 723 | |
| Calories from Fat 488 | 67% |
| Total Fat 55.59g | 69% |
| Saturated Fat 32.44g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 1881mg | 78% |
| Potassium 1004mg | 29% |
| Total Carbs 17.08g | 5% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.93g | 3% |
| Protein 40.44g | 65% |
