Juniel pejeut

Ingredients

400 grams of beef, cut into 3x3cm
400 ml of thin coconut milk
400 ml thick coconut milk from 1/2 coconut
Ground spices :
5 cloves of red onion
3 cloves of garlic
4 grains of pecan chili
1 tbsp cilantro powder
1/4 teaspoon cumin
1/2 teaspoon grain pepper
2 cm ginger
2 cm turmeric
7 cm young galangal
1 stalk lemongrass
Other spices:
3 bay leaves
2 orange leaves
50 grams of Java sugar
Salt taste
2 tsp granulated sugar for flavor enhancer
2 tbsp acidic paste / tamarind water
Sprinkle: fried shallots

Step

Cut meat in contrast with fiber. Kira2 as wide as 3x3cm.
Prepare spices that diulek..pake young lengkuas for easy on ulek..sereinya jg take part yg yg white.
After smooth enter Java sugar.
Prepare spice leaves jg who has been squeezed.
In the pan mix well while kneading the seasoning with the cut of meat.
While ndiemin cmpuran meat .. coconut milk. The first feeling for thick coconut milk is about 400ml. The rest is squeezed for thin coconut milk.
Add the thin coconut milk, sugar and salt to the meat mixture. Then cook with medium heat until it shrinks.
After a little shrink .. pasta pasta Javanese.
Then go jg thick coconut milk. Cook on while stirring occasionally until the sauce shrinks.
After shrinking, suwir2 meat with 2 forks. Do not forget in tasting it .. this guns pake already tasty bgt loh
Then light a fire. Cook and stir lg until slightly dry and dull. The dried cook keeps it small to dry.
Serve empal gepuk suwirnya ..
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Good luck .. hopefully useful yes