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Add a photoImmersed with the intoxicating aroma of coconut and all the fragrant herbs.
Ingredientes
- For rendang gravy
- 7 dried red chilies
- 5 shallots
- 1 inch lengkuas/galangal
- 1/2 inch ginger
- 4 garlic
- 1 serai
- Blend/ground with some water for a smooth paste
- Other ingredients
- 1 big can of sardines (about 6 pcs) - drain off the sauce and gently pat dry.
- 1 tsp rice flour
- 1 cup coconut milk
- 1 piece assam keping/dried tamarind (can also use tamarind juice)
- 1 daun kunyit/turmeric leaf - sliced thinly
- 1 tbsp kerisik/pan fried and pounded fresh coconut
- Salt for taste
- Oil as needed
Direcciones
- Add coconut milk, rendang paste, tamarind and salt in a wok/pot.
- Simmer, stirring regularly until it’s thick.
- Meanwhile, dust/mix sardines with rice flour.
- Deep fry, remove and keep aside.
- Cool down slightly and add into rendang gravy.
- Also, add kerisik.
- Stir continuously, add turmeric leaf, another good stir and remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 145 | 67% |
| Total Fat 16.93g | 21% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 171mg | 7% |
| Potassium 430mg | 12% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.09g | 2% |
| Protein 9.83g | 16% |
