(For 10 servings)
Tools: 3 Qt Sauce Pan or MP5
Ingredient:
500 gr | beef knuckle or deep, cut into 10 |
5 leaves | lime leaves |
3 sticks | lemongrass |
2 pcs | candied acid |
2 leaves | turmeric leaves |
1 tsp | salt |
150 ml | thick coconut milk, from 1 grain of grated coconut |
Seasoning, puree:
60 gr | big red chili |
40 gr | curly red chili |
50 gr | red onion |
25 gr | white onion |
25 gr | galangal |
5 gr | turmeric |
2 pcs | clove |
1/4 pcs | nutmeg, grated |
1/2 tsp | black pepper |
How to make:
1. Mix well the meat and spices. Put in a 3 Qt Sauce Pan. Add the rest of the ingredients except coconut milk. Cook until the vapor valve clicks. Continue cooking for 30 minutes.
2. If cooking with the MP5, set the temperature to 150º C. After the clicking sound, lower the temperature to 85º C.
3. Cook until cooked and the liquid is reduced (ankle 1 hour 30 minutes, hash in 45 minutes.)
4. 15 minutes before cooking, pour in coconut milk and stir. Cook until the time is up. Lift, serve.
Tip: During the final cooking process, if the meat is tender but still has a lot of liquid, continue cooking, slightly opening the lid of the pot to let the liquid reduce.
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