RENDANG CURRY

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RENDANG CURRY

Name: RENDANG CURRY
Yield: 0 Porções
Ingredients: 6 l chives, trimmed; 1 teaspoon Piripiri Grain; 1/3 teaspoon Saffron of the Indies; 1 teaspoon Ground Coriander; 1 teaspoon Mediterranean Salt Mill; 1/2 teaspoon Ground Cloves; 3 l Fresh lemongrass stems, stripped of the outer layers and trimmed to the white fleshy part; 2 to taste red peppers, seeded and stem; 2 unit(s) heads of garlic, with cloves peeled; 75 g ginger, peeled; 50 g coconut sugar or brown sugar; 3 tablespoon from tamarind concentrate (paste); 2 cup Ground Cinnamon

🇧🇷Brazil

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(Português)

0 min(s)

0 servings

Gabriela Barbosa

@gabrielabsantos

Ingredients
Recipe

chives, trimmed6 l
Piripiri Grain1 teaspoon
Saffron of the Indies1/3 teaspoon
Ground Coriander1 teaspoon
Mediterranean Salt Mill1 teaspoon
Ground Cloves1/2 teaspoon
Fresh lemongrass stems, stripped of the outer layers and trimmed to the white fleshy part3 l
red peppers, seeded and stem2 to taste
heads of garlic, with cloves peeled2 unit(s)
ginger, peeled75 g
coconut sugar or brown sugar50 g
from tamarind concentrate (paste)3 tablespoon
Ground Cinnamon2 cup

Place all the ingredients in a food processor and grind until you get an almost homogeneous result.
Store in a clean, airtight container for up to 1 week in the refrigerator.

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RENDANG CURRY

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