Rendang with fried banana

Name: rendang with fried banana
Total time: 210 min
Yield: 6
Ingredients: 6 bananas; 1 look coconut milk; 2 tablespoon cumin; 2 teaspoon coriander; 2 Red pepper; 4 cm fresh ginger; 5 toes garlic; 3 shallot; 800 gram beef rag; 2 tablespoon neutral oil

Ingredients

Directions

Need extra: blender or food processor.
Bring the beef to room temperature.
Chop the shallots.
Finely chop the garlic.
Grate the ginger.
Cut the peppers, remove the seeds and finely chop the peppers.
Cut the beef cubes of 3 cm.
Mix shallot, garlic, ginger, red pepper, coriander, cumin and a quarter of the coconut milk in the blender or food processor into a fine paste.
Transfer this pasta to a frying pan and mix in the remaining coconut milk.
Scoop the pieces of meat through and bring everything to a boil over medium-high heat while stirring.
Allow the meat to simmer gently for 2.5-3 hours.
Stir frequently and let the moisture evaporate until the oil separates.
Then bake for dinner until the meat turns brown.
When the meat is almost ready, peel the bananas and cut them in half.
Heat the oil in a frying pan and fry the bananas in 2-3 minutes light brown.
Serve the rendang with rice and put the bananas on it.
Menu suggestion for: stir-fried bean sprouts with pieces of red pepper and chopped coriander.
After: cubes of mango with grated coconut.