Fried sauce ati petai cow

Ingredients :
500 grams of liver liver
3 petai planks
1 stalk of lemongrass uk. big
3 large slices of galangal
3 kaffir lime leaves
taste juicy tamarind water
to taste salt, sugar, and pepper
to taste powdered beef broth
30 ml thick coconut milk instant
if you use coconut milk more delicious, use the first squeeze 100 ml
to taste water
taste vegetable oil for sauteing

Softened seasoning :
150 grams of curly red pepper
7 cloves of red onion
5 cloves of garlic
3 candlenuts
1 tsp coriander, roasted
2 segments of ginger

Complementary:
fried onions for sprinkling

Steps:

the cow liver skewer with a fork, then give vinegar, knead until blood came out, then wash. Boil liver with liver until tender. Once soft. lift, drain, cubed, set aside. peel petai, leave intact, if you want to cut / cut also allowed. blender / subtle spice that must be smoothed. prepare leaf spice, wash all clean. Bring lemon grass and galangal. Remove the orange leaf bone.

stir-fry spices: use vegetable oil until fragrant and remove the oil, then enter the lemongrass, galangal, kaffir lime leaves and petai, mix well.

Input water and acid water Java, mix well, let it boil. Then input the coconut milk, give salt, sugar, pepper and beef bovine broth, mix well. then input the liver pieces of cow that have been boiled until tender before, stir well again. Cook until the water shrinks and exits the oil. Taste test. Fried sambal ready to serve.

Give a sprinkling of fried onions. Serve with warm rice or ketupat