Rendition of cisca

Name: rendition of cisca
Cook time: 25 min
Total time: 205 min
Yield: 4
Cuisine: Indonesian
Ingredients: 2 Red pepper; 4 shallot; 3 toe garlic; 3 cm fresh ginger; 2 el peanut butter with pieces of nut; 1 el crushed yellow root (turmeric); 750 g rib; 2 el peanut oil; 2 stem chilled lemongrass lemongrass; 1 lime; 250 ml water; 1 beef broth tablet; 200 g coconut cream

A delicious indonesian recipe. The main course contains the following ingredients: meat, shallots, garlic, chilled lemon grass, lime and santen coconut cream.

Ingredients

Kitchen Stuff

1 food processor

Directions

Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife. Cut the peppers into pieces.
Grind together with the shallots, garlic, ginger, peanut butter and yellow root in the food processor until thick pasta.
Cut the meat into cubes of 2 cm and sprinkle with salt and pepper. Heat the oil in a frying pan and fry the meat over medium heat in 4 min. Brown. Take out of the pan.
Put the spice paste in the same pan and cook over medium heat with stirring for 5 minutes. Halve the stalks of lemongrass in the length.
Peel 3 large pieces of lime green skin with a peeler.
Put the meat, the lemongrass, the lime zest, the water, the bouillon tablet and the coconut with the herb paste.
Bring to the boil and keep stirring until the coconut is dissolved. Put the pan on the smallest pit and let the meat simmer on the pan for 3 hours without lid.
Remove the lemongrass and lime peel from the rendang. Cut the lime into pieces and serve at the rendang.

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Nutrition

810Calories

Sodium9% DV215mg

Fat102% DV66g

Protein90% DV45g

Carbs3% DV8g

Fiber28% DV7g

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