Beef Rendang with Coriander Chutney
Servings: 4
Prep time: 15 min
Cook time: 30 min
Difficulty: medium
Categories
Rendang is a real treat and tastes even better the next day. It does take effort so why not double the recipe and pop some into the freezer. My fresh coriander chutney really brings it alive!
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Ingredients
-
Red onion
–
1.0
-
Sugar
–
3.0
tsps
-
Salt
–
1.0
tsp
-
White wine vinegar
–
100.0
ml
-
Coriander
–
1.0
pack
Instructions
1
Grate or finely chop a red onion into a bowl.
2
Add 3 tsps of sugar, 1/2 tsp salt and 100ml of white wine vinegar. Let this steep for a few minutes.
3
Finely chop half a pack of coriander and add it to the vinegar and onion.
4
Serve with the curry and rice.
Buy Ingredients From Local Store
| Ingredient | Quantity | Product | Price | Add |
|---|---|---|---|---|
| Coriander | 1.0 pack | Not available | - | |
| Red onion | 1.0 | Not available | - | |
| Salt | 1.0 tsp | Not available | - | |
| Sugar | 3.0 tsps | Not available | - | |
| White wine vinegar | 100.0 ml | Not available | - |
