Goat Krengsengan Recipe
This typical dish of East Java, Central Java and Jogja has a sweet-savory taste. The thick and dark gravy looks like a stew at a glance. It's just that krengsengan uses petis as a differentiator. Goat meat that smells sour turns into an extraordinary delicious dish!
Ingredients
- Goat meat, cut into small squares - 300 grams
- Pineapple, grated - 1 small slice
- Sweet soy sauce - 4 tbsp
- Petis - 1/2 tbsp
- Lemongrass, crushed - 1 stick
- Enough water
- Sugar - to taste
- Salt to taste
- Pepper to taste
- Flavor - to taste
- Ground spices:
- Shallots - 5 cloves
- Garlic - 3 cloves
- Candlenut, roasted - 4 grains
- Curly chili - 3 pieces
- Cayenne pepper (or to taste) - 5 pieces
- Ginger - 1 segment
- Purchase ingredients and cooking utensils
Plans
- Clean the meat, drain.
- Mix the meat with grated pineapple, mix well for a minute, wash immediately, drain.
- Saute ground spices and lemongrass until fragrant.
- Put the sweet soy sauce on the edge of the pan, let the soy sauce pop for a while, mix well.
- Add meat and petis, mix well.
- Add water little by little. Cook until the meat is tender and the spices are absorbed.
- Add sugar, salt, pepper and seasonings. Correction taste.
- 1. Do not mix the meat with the grated pineapple for too long (just 15 seconds). If it's too long the meat can be destroyed.
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