Ingredients
The main ingredient
- 500 grams of gandik meat, cut against the grain
- 600 ml thick coconut milk from 2 coconuts
- 1500 ml liquid coconut milk from thick coconut milk
- 60 grams coconut serundeng, puree
- 3 stalks of lemongrass, take the white, bruise
- 3 cm galangal, bruised
- 5 lime leaves, remove the leaf bones
- 1 turmeric leaf, tied in a knot
- 2 bay leaves
- 1 1/2 teaspoons salt
- 3 teaspoons brown sugar
- 2 cm cinnamon
- 2 pieces deaf
Ground spices
- 12 red onions
- 5 cloves of garlic
- 10 curly red chilies
- 5 large red chilies
- 4 candlenuts, roasted
- 1 teaspoon pepper
- 3 teaspoons coriander
- 3 cm ginger
Manufacturing Steps
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Boil liquid coconut milk, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, pekak, cinnamon and ground spices until fragrant.
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Add the meat, then stir until the meat changes color.
Then, add salt and brown sugar. Stir again until smooth.
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Cook over low heat, stirring gently until the sauce thickens.
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Add the coconut serundeng, then stir well and reduce the heat.
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Pour in the thick coconut milk and cook over low heat, stirring frequently, until oily.
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Cook until cooked and serve.
