Recipe For Spicy Acid (padeh) Meat
Asam spicy or padeh is indeed more synonymous with fish. However, beef is also delicious, you know, processed with this spicy sour sauce. The color of the gravy is red with a fresh sour taste and a little spicy. Very delicious served with warm rice plus crackers. Want to try cooking sour and spicy meat? Follow our easy recipe to make it. Great for beginners and definitely delicious!
Ingredients
- Beef - 400 grams
- Curly red chilies, finely ground - 10 pieces
- Shallots, thinly sliced - 3 grains
- Turmeric leaves - 1 sheet
- Citrus leaves - 3 pieces
- Bay leaf - 2 pieces
- Lemongrass, bruised - 1 stick
- Kandis acid - 2 pieces
- Salt - 2 tsp
- Ground beef broth - 1/2 tsp
- Water - 1 liter
- Cooking oil - 3 tbsp
- Ground spices:
- Shallots - 7 grains
- Garlic - 3 cloves
- Red tomatoes, finely chopped - 1 piece
- Turmeric, roasted - 2 cm
- Ginger - 2 cm
- Galangal - 2 cm
- Candlenut - 3 grains
- Buy ingredients and cooking utensils
Plans
- Heat the oil, fry the onion until wilted. Then add the ground spices, bay leaves, turmeric leaves, lemon grass, lime leaves, stir-fry until fragrant. Add finely chopped chilies, saute for a while.
- Bring water to a boil, add beef and seasonings. Cook over low heat until the meat is half cooked.
- Add salt, powdered stock, and kandis acid, continue cooking until the meat is tender, the spices are absorbed and the gravy is reduced.
- Adjust the taste, then turn off the heat. Serve with white rice.
- 1. Choose sengkel meat or meat with less fat, which is better.
Post a Comment for "Recipe For Spicy Acid (padeh) Meat"