Guac

Rendang Culislow style

Rendang Culislow style
Culicool
Premium

Rendang Culislow style

Culicool

We initially doubted whether we should make Rendang in a slow cooker. Traditionally you make a Rendang in a wadjan without a lid. The idea is: When the entire sauce has evaporated, your Rendang is ready and you can enjoy it. With a slow cooker you will notice that your entire sauce does not evaporate. It just gets more. Nevertheless. We started making it anyway and the meat is super tender! More tender than via a wadjan. :) What is also delicious is that you don't have to stir. You can just be out all day and your slow cooker will do the work for you. Who can cut, can Culislow and enjoy!

Macros(per serving)

449Kcal

Fat

49% (25 g)

Protein

34% (38 g)

Carbs

17% (19 g)

15 g Net, 4 g Fiber

Rate

Ingredients

Servings

Blade Steak Beef
170 g
Onion
1 piece
Garlic
1 clove
Ground galangal root
14 Tbsp
Lemon Grass
12 piece
Dried turmeric
12 Tbsp
Cumin Ground
12 Tbsp
Fresh coriander
14 Tbsp
Kemirinut
1 piece
Bay leaf
2 pieces
Kaffir lemon leaf
1 piece
Fresh ginger
0.7 cm
Chili powder
12 tsp
Coconut milk
2 14 Tbsp
Coconut oil
14 Tbsp
Black pepper
to taste
Celtic sea salt
to taste

Instructions

Difficulty

Easy

Prep time

30 min

Cook time

8 hr 0 min

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Details

Allergens

Nuts, Nightshade, Citrus

Diet

Paleo, Sirtfood

Course

Dinner

Cooking equipment

Slowcooker, Food processor, Mortar and Pestle

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