Carrots Meatballs

  
     Meatball sauce warm fresh and tasty suitable to begin this week. A mixture of carrots to make it more crisp and slightly sweet. In addition it is also full of nutrients meatballs, served to fit the little guy too!

ingredients:
300 g beef upper thighs, cut into pieces
2 cloves garlic
100 g carrots, finely crushed, squeezed
75 g starch
1/2 teaspoon pepper
1 teaspoon salt
100 g of ice cubes, crushed slightly softer
gravy:
1 tablespoon minced garlic, stir-fry
750 ml beef broth
2 pieces of chicken-flavored bouillon cubes
1/2 teaspoon pepper
2 tsp salt
2 tablespoons green onion, thinly sliced

How to make:

     Put all ingredients in a food processor. Process until smooth and blended.
     Boil enough water in medium saucepan.
     Form the dough balls by hand, using thumb and forefinger.
     Boil until cooked meatballs and floats. Remove and let cool.
     Sauce: Boil all ingredients to a boil over medium heat. Lift.
     Serve meatballs with sauce in hot conditions.

To 30 points

Rendang Padang

   
   Although it took a little longer to cook but this Minang typical rendang was tasty, spicy and delicious. Make eating a meal side dish, or the conducting widths are also delicious eaten at any time.

ingredients:
1 kg of beef
3 coconuts, coconut milk and coconut milk taken watery
4 lime leaves
3 stalks lemongrass, crushed
4 items kandis acid
100ml of cooking oil
5 grams of salt
Seasonings:
60 g onion
50 g bawangputih
250 g of red pepper
100 g galangal
50 g hazelnut
2 g of cloves

How to make:

     Seasoning Blend all ingredients with pulverized or blend.
     Saute with a little cooking oil until fragrant.
     Enter the lemongrass, lime leaves, tamarind kandis and salt and stir well.
     Pour the coconut milk and boil, put the meat.
     Cook over low heat for several hours until the meat is tender and browned seasonings to taste.

Additional BW: There is more typical beef rendang Kapau, namely with the addition of a small potato, or cassava fries, or beans. Red beans soaked overnight, then boiled but not until tender, then added in the last hour to cook rendang. If too quickly incorporated into the rendang, red beans in the frying oil will separate from the coconut milk and becomes hard).