Kompas.com – Soft meat is a typical side dish of the archipelago which is rich in spices. The cooked meat slowly makes the texture soft and the seasoning is perfectly absorbed.
The combination of roasting coconut and typical seasoning creates a sweet savory taste. This dish is often used as a stock of side dishes because it is durable and remains delicious.
Making a flesh requires patience so that the results are soft and not hard. The right selection of meat and the correct cooking technique is the key to its deliciousness.
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In this article, it will be discussed how to make tender meat with pervasive seasoning.
Follow the recipe from the book “500 Favorite Cuisine Recipes (HC)“(2011) by Sisca Soewitomo published by Gramedia Main Library so that the homemade meat is delicious and durable!
Tender meat serundeng recipe
Material
- 500 grams of beef has deep, sliced 1 cm
- 250 ml of water
- 2 tablespoons of tamarind water
- 3 tablespoons of oil to saute
Ground spices
- 8 shallots
- 5 cloves of garlic
- 1 tablespoon coriander, roast
- 1 teaspoon cumin, roast
- 3 tablespoons of brown sugar
- 1 teaspoon salt
Additives
- 1 half old half -coconut, longitudinal grated
- 3 bay leaves
- 5 orange leaves
- 2 cm galangal, memor
- 2 cm of ginger, memor
How to make a tender meat serundeng
- Skilling grated coconut until brownish yellow, then remove from heat.
- Saute the spices until fragrant. Add meat, bay leaves, orange leaves, ginger, and galangal.
- Stir until the meat changes color, then add water and tamarind water. Cook until the water shrinks and the meat is cooked.
- Add roasted coconut, stir well until the spices are absorbed.
- Remove and serve serundeng meat with warm rice.
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