Minang dishes this one unique. Similar but without the coconut milk curry. But no question about it. Tasty, spicy and sour blend to make a swing tongue. Prove it!
ingredients:
1 kg of beef (aka gajebo the chest or brisket)
Seasonings:
6 lime leaves
5 bay leaves
1 stalk lemon grass
puree:
250 g ground red pepper
20 red onions
12 cloves of garlic
15 items hazelnut
2 thumbs (4 cm) of ginger
2 thumbs (4 cm) galangal
3 eggs kandis acid
Sugar and salt to taste as a counterweight to taste
How to make:
Beef or fish cut to the desired size, then washed.
Mix the ground spices, lime leaves, bay leaves, and lemongrass.
Mix well with beef or fish. Let stand for 1 hour at room temperature while kept clean.
Enter into a pot of clay (terracotta), add enough water.
Cook over low heat for 2-3 hours until meat is tender and thick marinade. Keep the lid did not open the pot during the cooking process.
Padeh acid should be cooked today, and eaten the next day after a heated re-
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