Rendang Paste
ingredient
Time1 hr
Yield1 300g batch
Energy246 kcal
Components0
Ingredients
- 1wholeonion≈ 150 g onion
- 6single, 20gchilli, red
- 2shallot (small (40g))≈ 68 g shallot
- 10ggalangal paste
- 30gginger root
- 4clovegarlic
- 2tspspice, cumin, seed
- 2tspspice, coriander, seed
- 2singlespice, cardamom, green, pod≈ 0.4 tsp spice, cardamom, green, pod
- 10gtamarind paste
- 0.5tspsalt
- 1sticklemongrass core
Instructions
Rendang Curry Paste
Process
- Finely chop the white section (which is only the base, obvious if you cross-section) of the lemongrass and beat in a mortar and pestle and set aside. Don’t want any of the fibrous stuff here.
- Roast cumin and coriander seeds, then beat well (separately) in the mortar and pestle; be sure to use the sieve here to remove shells.
- Beat the cardamom seeds (no need to roast)
- Combine everything in the blender until a smooth paste forms.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 246 | 246 |
| Protein | 9.0 | 9.0 |
| Carbohydrates | 28.8 | 28.8 |
| Total Sugars | 15.5 | 15.5 |
| Free Sugars | 2.2 | 2.2 |
| Fat | 9.6 | 9.6 |
| Saturated Fat | 0.3 | 0.3 |
| Fibre | 7.6 | 7.6 |
| Alcohol | 0.0 | 0.0 |
| Salt | 3.3 | 3.3 |
| Iron | 6.47 | 6.47 |
| Calcium | 162 | 162 |
| Vitamin B12 | 0 | 0 |
| Omega 3 | 0 | 0 |
| Magnesium | 0 | 0 |
| Potassium | 0 | 0 |
| Caffeine | 0 | 0 |
| Cost | £2.54 | £2.54 |