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Ingredients
- 2 tsp Brown Sugar
- 500 gm Rumpsteak, lean
- 3 tsp Coriander
- 11/2 tsp Cumin
- 1/4 tsp Laos (Galangal)
- 2 tsp Lemon juice
- 4 x Medium onions, minced
- 1 x Medium onion, crushed
- 2 x Garlic cloves, crushed
- 120 ml Santan (thick coconut cream)
- 2 x Curry leaves
- Oil as required
- Salt to taste
Directions
- Boil the meat in sufficient water till the steak is cooked and almost disintegrating. Remove the meat from the stock and shred it. Mix the following ingredients and spices together thoroughly: meat, crushed onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
- Fry the above mix in a little warm oil on a high heat for approximately five min. Add in the santan and the curry leaves, turn the heat to medium and cook till everything is cooked and all fluid has evaporated. Remove the curry leaves. Fry the minced onions in warm oil till they are brown and crisp. Mix the fried onions with the mix prepared above.
- Serving: Abon will keep quite a long time if kept in a tightly-closed jar. It is eaten as a side dish and is particularly tasty with hot plain rice. It is also used as a filling for omelettes, or possibly sprinkled on breakfast toast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 533g | |
| Calories 292 | |
| Calories from Fat 34 | 12% |
| Total Fat 4.05g | 5% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 1040mg | 30% |
| Total Carbs 63.19g | 17% |
| Dietary Fiber 12.0g | 40% |
| Sugars 27.75g | 19% |
| Protein 8.55g | 14% |
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