Material :
- 150 gr of Beef
- 150 gr of Beef Liver
- 150 gr of Beef Intestine
- 150 gr of Beef Heart
- 3 cm of Galangal (crushed)
- 1 stalk of Lemongrass (crushed)
- 7 pieces of Cloves
- 3 cm of Cinnamon
- 800 ml of Water Broth (from boiled beef)
- 1 teaspoon of Brown Sugar
- 50 gr of Grated Coconut (roaster and blender until smooth)
- 50 ml of Tamarind Water
- 1 piece of Yellow Egg
Ground Spices :
- 7 cloves of Garlic
- 10 cloves of Red Onion
- 8 pieces of Chilli Red Curly
- ½ teaspoon of Cumin Seeds
- 1 tablespoon of Coriander
- 3 cm of Ginger
- ½ piece of Nutmeg Seed
- Salt to taste
How to make :
- Boiled beef and variety meats separately until completely cooked and tender, then set aside.
- Stir-fry all the ground spices and added with some other ingredients such as ginger, clove, lemongrass and cinnamon until cooked and cause a nice smell.
- Put the beef and variety meats that has been boiled earlier, mix and then enter the broth and cook until boiling.
- Add grated coconut previously roasted and puree in a blender and add the tamarind and boiled water back to the boil and the sauce slightly thickens.
- Enter a yellow egg on the top and serve.
Have a Nice Eat …❤✌❤
