Pindang Kudus

This`s similar rawon and soup, boiled meat is typical of Kudus city. It was tasty-tasty sweet with a soft accent. Given additional leavesthat taste delicious young melinjo more complete. Moreover, eatenhot with rice of course!

material:
500 g beef brisket (beef with a layer of fat)
1.5 liters of water
2 tablespoons vegetable oil
2 bay leaves
2 kaffir lime leaves
2 cm galangal, crushed
750 ml coconut milk diluted
puree:
8 cloves shallots
4 cloves garlic
2 tsp coriander, toasted
1 / 2 teaspoon cumin, toasted
1 / 2 tsp pepper grain, toasted
2 cm kencur
4 pieces keluak, take the flesh
1 tsp acid Java
20 g brown sugar
2 tsp salt
Complement:
50 g of young leaves melinjo
2 tablespoons fried shallots
sambal sauce
soy sauce
white rice

Method:

Boil meat until meat is tender with ari.
Lift the meat, cut into pieces. Set aside the remaining broth.
Subtle Seasonings saute until fragrant.
Add bay leaves, galangal and lime leaves. Stir until fragrant.
Insert the meat, stir well. Lift.
Enter into the saucepan containing the remaining stock.
Pour the coconut milk, cook over low heat until flavors mingle andbrowned meat.
Enter melinjo leaf, simmer briefly until wilted.
Lift. Serve with topping.
For 6 people