Curried Tambusu

 

    Minang unique curry typical sphere is indeed not served at every restaurant Padang. It was tasty on the inside and covered with a spicy savory sauce. Increasingly preoccupied eaten with rice fluffier.

ingredients:
1 kg of beef intestines
5 eggs
5 duck eggs (for dough a bit harder)
2 coconut (coconut milk for about 1 liter)
Seasonings:
for intestinal filler:
2 red onions
2 cloves garlic
1 teaspoon ground red pepper
1 tablespoon ground nutmeg
salt to taste
Gravy (curry):
10 pieces of red pepper
6 red onions
6 cloves garlic
4 items hazelnut
A little (2 cm) galangal
A little (2 cm) ginger
A little (2 cm) turmeric
2 teaspoons tamarind water
3 lime leaves
3 bay leaves
1 turmeric leaf
salt to taste
pepper to taste

How to make:

     Wash the beef intestine (inside and out) to clean, try not to rip. Discard the fat. Tie one end.
     Whisk the egg (white and yellow), mixed with spices and coconut milk to taste (about 1 cup).
     Fill the egg mixture into the coconut + cow intestines. Do not be too full because the egg will expand and intestines would break if too densely filled. Tie the other end.
     Boil water to boil, put the cow intestine which already contains the egg mixture. Boil until cooked. Stir during cooking to average maturity. If not stirred, large intestine will likely side when mature.
     Cook the coconut milk until oily.
     Except the bay leaves, lime leaves and turmeric leaf, pestle all ingredients until smooth.
     In another pan, saute ground spices.
     Insert the lime leaves and turmeric leaves, and then insert it into the coconut milk.
     Low heat, cook until thickened coconut milk. If too thick, can be added to boiling water.
     Tambusu ripe cut about 8 inches, then enter into a thick sauce and cook for 5 minutes