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Bob Manasco
Rendang with fried banana
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Ingredients
Directions
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Need extra: blender or food processor.
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Bring the beef to room temperature.
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Chop the shallots.
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Finely chop the garlic.
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Grate the ginger.
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Cut the peppers, remove the seeds and finely chop the peppers.
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Cut the beef cubes of 3 cm.
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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.
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Transfer this pasta to a frying pan and mix in the remaining coconut milk.
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Scoop the pieces of meat through and bring everything to a boil over medium-high heat while stirring.
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Allow the meat to simmer gently for 2.5-3 hours.
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Stir frequently and let the moisture evaporate until the oil separates.
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Then bake for dinner until the meat turns brown.
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When the meat is almost ready, peel the bananas and cut them in half.
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Heat the oil in a frying pan and fry the bananas in 2-3 minutes light brown.
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Serve the rendang with rice and put the bananas on it.
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Menu suggestion for: stir-fried bean sprouts with pieces of red pepper and chopped coriander.
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After: cubes of mango with grated coconut.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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