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Beef Rendang

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)146.1624
Energy (kCal)2298.61
Carbohydrates (g)157.7798
Total fats (g)128.5694
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend all ingredients for paste with 60ml of coconut milk until smooth. | 2. Put remaining coconut milk in a large saucepan or wok. | 3. Add the meat (cover completely with the coconut milk). | 4. Add the paste from the blender & the rest of the ingredients. | 5. Stir & cook on a medium heat uncovered, simmering for 2 hours. | 6. Cook for a further 30 minutes, stirring frequently as the coconut milk becomes oily. | 7. When thick & brown, stir all the time for approximately 15 minutes until the oil has almost disappeared, absorbed by the meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 1 1/2 1/2 828.0 19.944000000000003 8.244 85.824
    beef brisket 1 1/4 1/4 cut 878.85 0.0 117.4824 41.7879
    lemongrass 1 stalk halved bruised - - - -
    kaffir lime leaf 2 - - - -
    shallot 5 chopped 576.0 134.4 20.0 0.8
    garlic clove 3 chopped - - - -
    ginger 4 peeled chopped 6.4 1.4216 0.1456 0.06
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    red chilies 5 chopped - - - -
    galangal 1/2 teaspoon ground - - - -
    cream 1/2 - 1 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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