recipes Empal

Empal

MATERIALS:

1 kg of beef parts gandik / thigh

4 bay leaves

250 ml thick coconut milk

oil for frying

puree:

10 red onions

6 cloves garlic

1 tablespoon coriander seeds, toasted

2 teaspoons salt

Brown sugar 1 tablespoon sliced

topping:

fried onions

HOW TO MAKE:

1. Boil the beef gandik until tender, remove from heat. Cut the meat as wide as 5

cm follows the fiber and 1 cm thick, crushed.

2. Boil coconut milk with spices and bay leaves. Insert the meat and

cook until the coconut milk to shrink, lift.

3. Shredded-shredded some meat and set aside.

4. Heat oil, fry the meat until browned, remove and drain.

5. Serve as a complement to rice rawon with a sprinkling of fried onions.

For: 8 people

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