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Jess2011
Rendition of cisca
A delicious indonesian recipe. The main course contains the following ingredients: meat, shallots, garlic, chilled lemon grass, lime and santen coconut cream.
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Ingredients
Directions
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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.
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Grind together with the shallots, garlic, ginger, peanut butter and yellow root in the food processor until thick pasta.
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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.
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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.
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Peel 3 large pieces of lime green skin with a peeler.
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Put the meat, the lemongrass, the lime zest, the water, the bouillon tablet and the coconut with the herb paste.
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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.
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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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