2 lemongrass stems (only the white part), in slices
1 piece of gulangal 3 cm, cut into slices
1 piece of 2 cm of fresh ginger, in slices
1 tablespoon ground coriander
2 teaspoons of ground cumin
1 teaspoon of fresh turmeric, grated or ground
1 teaspoon prawn paste
1 teaspoon lime peel, grated
3 tablespoons oil
1 Cup (250ml) coconut milk
1 spoonful of kecap manis
1 tablespoon of tamarind concentrate
1/4 teaspoon salt
2 spring onions, in very thin slices, garrison
Put the meat in a medium casserole and cover it with water Bring it to the boil. fur v leave it simmering for 1 1/2 hours. Put the chillies in a bowl, cover them with boiling water and soak them for a 15 minutes. While. spread the shredded coconut on a tray and roast it in the oven at 150oC during 10 minutes or until golden brown, shaking the tray from time to time. Remove the tray from the oven immediately so that the coconut does not burn and let it cool.
Drain the chillies and put them inside a crusher with the onion, garlic, lemongrass, the gallant, the ginger, cilantro, cumin, turmeric, the prawn paste v the lime peel. Add up to 2 tablespoons of oil to make the process easier; crush until everything is finely chopped, rebaping down from time to time the walls of the shredder with a rubber spatula. Put everything in a bowl and let it rest.
Remove the meat from the broth and let it cool for 20 minutes. Cut them into small rectangles. If you're in a hurry, put on some rubber gloves and cut the meat in a hot. Mix it with the pasta and leave it marinating for 10 minutes.
Heat the remaining oil in a wok or thick-bottomed pan and sauté the mixture over a high heat until this golden well is. Add coconut milk, kecap manis, tamarind concentrate and salt; if you cook by cooking and stirring for 8 minutes or until the mixture is almost dry. Add the roasted coconut to the wok and stir thoroughly. Marinate with spring onions and serve with steamed rice and a green salad.
Recipes easy to https://recetasdecocinafaciles.NET /