Material :
- 1 kg of Beef / Lamb Meat
- 1 lt of Coconut Milk
- 4 stalks of Lemongrass (tossed)
- 5 sheets of Bay Leaf
Ground Spice
Materials :
- 20 pieces of Dry Cayenne Peppers
- 15 pieces of Red Chili
- 8 cloves of Red Onion
- 5 cloves of Garlic
- 2 teaspoons of Black Pepper
- 3 teaspoons of Coriander (roasted)
- 4 teaspoons of Cumin
- 6 pieces of Cloves (roasted)
- 4 cm of Cinnamon
- 8 grains of Candlenut
- 2 grains of Cardamom
- 4 cm of Ginger
- 4 cm of Turmeric
- Salt (to taste)
How to make :
- Wash the beef /
lamb meat clean and cut the box-shaped meat.
- Puree all the
finer spices that have been provided, if it is finished mix all the fine spices
with the meat and stir until blended and let stand for 15 minutes.
- Saute the red onion
again until it smells sweet, put the meat, bay leaf, lemongrass already in the
brew and then enter coconut milk again. Stir everything flat.
- Cook Beulangong
Sauces until the meat is tender and fragrant, if the taste is cooked and then
lift.
- Beulangong Sauce
Aceh ready to serve.
Have a Nice Eat ...❤✌❤
