Materials and Seasonings:
500 grams of beef, boiled
3 bay leaves
3 pieces of orange leaf
2 stalks lemongrass / lemongrass, geprek
100 grams of galangal, grated
2 tbsp of tamarind water
600 ml of coconut milk from 1 grated coconut
600 ml of broth from the remaining meat stew
100 grams of grated coconut
to taste cooking oil
Ground spices :
8 grains of red onion
4 cloves garlic
1 tsp coriander (roasted)
6 grains of pecan (roasted)
½ tsp nutmeg
50 grams of brown sugar
1 tsp salt
How to make :
Cut the beef that has been boiled in a wide dilated with 1-1.5 cm thickness. then at-hit with meat batter or ulekan until flat but not to be destroyed. Punctures with a stick (sticks satay) so that later meat is not easily destroyed when cooked.
heat the oil in a frying pan, then stir-fry, finely spiced, lemongrass, bay leaf, lime leaves, and galangal, stirring until fragrant. Next enter the tamarind water, mix well .