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Add a photoSpicy rendang,coconut rice and cucumber slices.
Ingredients
- 1/2 packet (about 300g) vegetarian mutton - break up as individual rolls, gently rinse and squeeze out water.
- 5-6 kaffir/limau purut leaves
- 1/2 lime - extract juice
- 4 tbsp oil
- Salt and sugar for taste
- For the rendang paste
- 10 dried red chilies
- 5 shallots
- 1 inch galangal/lengkuas
- 5 garlic
- Blend/process to a thick paste
Directions
- When oil is heated, fry paste till aromatic and oil splits.
- Add mutton and all the other ingredients.
- Gently stir as not to break the mutton rolls.
- Once the gravy thickens (depending on how thick you prefer), remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 3 servings | |
| Calories 224 | |
| Calories from Fat 167 | 75% |
| Total Fat 18.94g | 24% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.47g | |
| Cholesterol 2mg | 1% |
| Sodium 35mg | 1% |
| Potassium 402mg | 11% |
| Total Carbs 13.75g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.73g | 4% |
| Protein 2.92g | 5% |
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