Rendang spring rolls - Bresc BV

Name: Rendang spring rolls - Bresc BV
Ingredients: 5 shallots, chopped; 10 g Bresc Garlic puree; 10 g galangal root; 10 g Bresc Ginger puree; 4 g turmeric; 4 g ginger root; 4 lemon leaves; 2 g nutmeg; 8 g palm sugar; 5 roasted candlenuts; 10 g Bresc WOKchilli; salt; pepper; 4 whole cloves; 2 salam leaves (Indonesian bay-leaf); 1/2 l coconut milk; 10 g Bresc Lemongrass puree; 2 star anise seeds; 20 g dessicated coconut, fried; 500 g stewing beef, chopped; oil for frying; 8 sheets spring roll pastry; flour paste

www.bresculinair.nl

Preparation method Puree all the ingredients for the spice mix into a smooth paste.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.

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