V0: described, not machine-verified
Rendang
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Ingredients
- lemongrass3 stalks
- ginger root2 inches
- galangal4 inches
- Garlic4 cloves
- onion1 onion
- dried japones peppers3-6 peppers
- Coconut oil6-8 Tbsp
- Beef1 1/2 lbs
- coconut milk5.5 oz
- Water5.5 oz
- palm sugar2 Tbsp
- kaffir lime leaves6 leaves
- Kerisik1/4 cup
Allergens (inferred from ingredient names): -
Dietary suitability
- Halal
- Kosher
Worked out from the ingredients and steps; not a certification. Meat is assumed to be halal or kosher slaughtered. Check the labels of bought ingredients such as cheese and stock.
Nutrition per serving (modelled estimate, not measured): kcal 580, protein 28, fat 48, carbs 12, fiber 3, sugar 8
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: globaltableadventure.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed