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Vegetarian Rendang Recipe (Rendang Sayur)
SINGAPOREAN AND MALAYSIAN RECIPES25Ingredients
45Minutes
390Calories
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Ingredients
US|METRIC
5 SERVINGS
- 30 red chillies (dried)
- 3 stalks lemongrass
- 2.5 cms galangal
- 5 cms ginger
- 1 brown onion (large)
- 4 cloves garlic
- 4 Tbsp. kerisik (diy instructions below)
- 1/2 tsp. ground turmeric
- 1 Tbsp. ground coriander
- 4 Tbsp. grated coconut (or desiccated coconut)
- 1 cinnamon stick (small)
- 1 star anise
- 2 cloves
- 1 large carrot
- 2 celery stalks
- 1 zucchini (courgette)
- 1 eggplant (medium aubergine)
- 1 handful frozen peas (or fresh)
- 2 Tbsp. vegetable oil
- 400 mL coconut milk (1 can or equivalent amount from 1 `fresh coconut)
- 125 mL water
- 1 tsp. salt
- 2 turmeric leaves (fresh, see post for alternatives)
- 1 Tbsp. tamarind pulp
- 125 mL hot water (very)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat22g110% |
| Trans Fat0g |
| Cholesterol |
| Sodium530mg22% |
| Potassium1020mg29% |
| Protein6g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C30% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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