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Beef Rendang

yield: 5 total time: 135 minutes
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Ingredients

  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 3 tablespoons vegetable oil
  • 5 ounces chuck steak or topside, cut into 1 1/4 inch cubes
  • 3 lemongrass stalks white part only, bruised with a pestle
  • 3 kaffir lime leaves plus 1 extra, rolled and thinly sliced
  • 2 1/4 cups coconut milk tinned
  • 1 cup water
  • 1 tablespoon salt or to taste
  • 2 tablespoons sugar or to taste
  • 1 cup desiccated coconut
  • 4 1/4 ounces shallots about 12 small French, peeled
  • 1 1/2 inches galangal piece, peeled
  • 1 1/2 inches ginger piece, peeled
  • 3/4 inch turmeric
  • 1 tablespoon ground tumeric
  • 1/2 ounce red chillies about 20 dried, soaked in hot water for 30 minutes until softened, then drained

Nutrition

  • Calories : 560 calories
  • Carbohydrate : 34 grams
  • Cholesterol : 15 milligrams
  • Fat : 47 grams
  • Fiber : 6 grams
  • Protein : 11 grams
  • SaturatedFat : 33 grams
  • Sodium : 1460 milligrams
  • Sugar : 9 grams
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