Meat

Ground Spice Paste

Onion, garlic, fresh ginger, hot pepper and dry spices ground together into a paste, which is fried in oil before the meat (rendang). Here based on the recipe itself.

⏱ 1 min

⚖ Pareve 🥬 Vegetarian 🌱 Vegan 🌾 Gluten-free

👨‍🍳 Method

1
Grind the onion in a food processor to a paste.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)

35calories

1 gprotein

7 gcarbs

0 gfat

● protein 13%● carbs 85%● fat 3%

Per serving (88 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.

⚖ About the ingredients

Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →

🔧 Tools needed (1)

Food processor · Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts) · 💡 Workaround, changes the dish: Blender (Needs more liquid)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

Possible additions: garlic · Ginger · Turmeric · Coriander seeds · Chili pepper
Blending cue: to a paste

🔗 Used in

Vegetable stew

📚 Recipes built on Ground Spice Paste

Beef Rendang