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Kerutub Daging

1kg beef, chicken or lamb (washed and cut as desired)
200g shallots (finely sliced)
150g rempah kerutub
50g dried chillies – blended

Slice finely:
2 cloves garlic
2.5cm ginger
1.5cm galangal (lengkuas)
5 stalks lemongrass (serai)
Spices - cinnamon stick, star anise and cardamon
Kerisik (toasted coconut) from ½ coconut
300ml coconut cream
2 cups water
1 cup cooking oil
1 tbsp palm sugar
Salt to taste

In a wok, heat the cooking oil, then fry the ingredients that have been finely sliced with the spices. When the ingredients are a little crisp, add the rempah kerutub and a little water. When the oil rises to the surface, add the meat and cook for a while.

Add the remaining water and let the dish simmer until the meat is tender. Add the coconut cream, palm sugar, salt and kerisik and cook until it is a little dry and the oil rises again.
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