Daging rendang basah
Daging Rendang Basah is being prepared. Heavenly scents rise from the kitchen, and not only the taste is great, but also the smells. A delicious recipe.
Ingredients
Daging Rendang Basah
- 3 tablespoons sunflower oil
- 3 onions chopped
- 4 teaspoons ground coriander ground
- 5 teaspoons fresh ginger ground
- 2 teaspoons ground cumin ground
- 2 cloves garlic minced
- 6 candle nuts roughly chopped
- 3 teaspoons Shrimp paste
- 3 cups water
- ⅓ cups creamed coconut
- 2 teaspoons tamarind paste
- 1 tablespoon palm sugar
- 1½ pound Beef tenderloin steak
- 6 salam leafs
- 3 djeroek poeroet leafs
- 2 teaspoons galangal powder ground
- 1 stalks lemongrass bruised
- salt at taste
Cabbage cucumber salad
- 1 cups cabbage chopped
- 1 cups red cabbage chopped
- 1 teaspoon dill
- ½ cucumber cut into cubes
- ½ lemon juice
- 4 tablespoons olive oil
- 1 spring onion finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Daging Rendang Basah
- Put a pan on the heat and bake the onion until translucent.
- Reduce heat to low and add the ground spices, garlic, candle nuts and shrimp paste and stir-fry 1 minute.
- Add the beef cubes and brown on both sides for 5 minutes.
- Put everything in the frying pan to the slowcooker bowl
- Pour the water in and stir the coconut cream, tamarind paste and palm sugar through the spicy mixture. Bring to the boil.
- Put the salam leafs and kaffir lime leafs, galangal and lemon grass ontop.
- Turn the slowcooker on high and let it simmer for 4 hours.
- Taste and season with salt.
Cabbage cucumber salad
- Mix the two types of cabbage with the lemon juice.
- Mix in the cucumber, dill, spring onion and olive oil.
- Stir the salad well.
- Serve immediately
Nutrition
Calories: 446kcal | Carbohydrates: 30g | Protein: 8g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 181mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1935IU | Vitamin C: 60mg | Iron: 4mg
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