Filter
Reset
Sort ByRelevance
Bob Manasco
Rendang with fried banana
Share
Tweet
Pin
Whatsapp
Print
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.
-
40 minMain dishchicken breast, mustard, mature cheese, cooked ham, olive oil, meat tomato, tomato ketchup, onion, avocado, Red beans, iceberg lettuce,stuffed chicken fillet with rudder salad
-
30 minMain disholive oil, onion, garlic, sprouts, dried thyme, White beans, Meat bouillon, ham,white bean soup with sprouts
-
105 minMain dishbutter, flat leaf parsley, dill, garlic, ground fennel seed, lemon, chicken, olive oil, floury potatoes, Full Milk,free range chicken
-
20 minLunchfish bouillon tablet, pasta, tuna, Red onion, fresh dill, capers, sour cream, tomato ketchup, mayonnaise, chili powder,pasta salad with tuna and dill
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it