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
Estimated Preparation Time: 60 Minutes
Ingredients:
200 grams of rice fluffier, rinsed, drained
750 ml of water
1 bay leaves
1 teaspoon salt
3 tablespoons Nestlé Dancow NUTRIGOLD
Make meat sauteed:
1 tablespoon vegetable oil
1 clove garlic, finely chopped
2 eggs onion, finely chopped
5 pieces of mushroom, cut into small
150 grams minced beef
2 tablespoons oyster sauce
1 tablespoon soy sauce
½ teaspoon ground pepper
1 teaspoon salt
Complement:
2 hard-boiled eggs, peeled, cut into pieces
Processing Method:
1. Boil rice with water, bay leaf, and salt until rice is tender and creamy.
2. Lift. While hot, add Dancow milk, stir well.
3. Meat Stir-fry: Sauté garlic and onion until wilted.
4. Enter the mushrooms, stir until wilt.
5. Enter the seasoning, stir until cooked meat. Lift.
6. Put the puree in a serving bowl.
7. Give Meat Stir-fry and serve with topping.
tips:
- In order not to oily, use minced meat with less fat,
cook until everything is cooked and slightly dry.
Nutrition Information:
Calories: 359 cal
Fat: 12.8 g
Protein: 15.8 g
Carbohydrates: 43.2 grams
Fiber: 0.1 g
For fans of chicken, Ayam Taliwang (Chicken Taliwang) certainly is not unique anymore. The menu is a favorite food of many people, especially chicken stall Taliwang already opened branches everywhere and it is now virtually in every area.
This menu is a typical island of Lombok. As a typical meal, the menu is a valuable treasure that could advance the island of Lombok itself. If traced, Ayam Taliwang menu comes from a village called village Coral Taliwang. Its location in Cakranegara and found by a villager who is now deceased, namely H Murad (alrmarhum) and his wife.
Ayam Taliwang is a typical menu for the culinary tourist who like spicy. If you visit Lombok, would not be complete without enjoying this dish. Although in various corners over the country are already available Ayam Taliwang stall, but eat Ayam Taliwang in their areas of origin of course different.
Recipe Ayam Taliwang this so very special because it is made with a special chicken, which is chicken that is still young and aged 3-5 months. Old chickens by now have meat that is tender and chewy, so that it can provide unique flavor when baked. In addition, meat that is still young and tender could also make the perfect flavors to infuse, so the seasoning is still feel if we eat the bones.
Because the chicken used is a young chicken, then do not be surprised if the size of the grilled chicken was rather small. But if it were the quality, of course, is unrivaled. So if you will visit the island of Lombok, you try to visit one of the stalls that sell Ayam Taliwang menu in the city of Mataram. One is the Rhythm Taliwang stalls, street Ade Irma Suryani. Once you try, please compare the taste to Ayam Taliwang that exists outside the island of Lombok.
