Tempeh Tofu Meat Recipe

Ingredients

• Skeleton / lattice meat - 500 grams
• Water - 1 liter
• Thick coconut milk, from 1 coconut - 600 ml
• Tofu skin, peeled - 6 pieces
• Boiled eggs, peeled - 4 eggs
• Lemongrass, take the white and then bruise - 2 sticks
• Bay leaf - 4 pieces
• Citrus leaves - 4 pieces
• Galangal - 3 cm
• Salt - 1 tbsp
• Oil, for frying - 3 tbsp
• Ground spices:
• Shallots - 8 grains
• Garlic - 3 cloves
• Pecan - 6 grains
• Coriander - 1 tsp
• Pepper powder - 1/2 tsp
• Salt - 1/2 tsp
• Brown sugar, comb - 1 tbsp
• See Mother's Recipe Version

Plans

• Prepare a pressure cooker. Add water, meat, 1 lemongrass stalk, 2 bay leaves, and 2 lime leaves. Cook for 20 minutes after the pan makes a sizzling sound. Let it warm. Remove the meat and cut into pieces. Set aside.
• Saute ground spices until fragrant and cooked.
• Pour the broth as much as 300 ml of the meat boiled earlier. Stir well.
• Add the meat, tofu, eggs, lemon grass, bay leaves, lime leaves, galangal, and salt. Stir well.
• Add coconut milk. Stir and cook until the spices are absorbed and thickened. Correction taste. Lift.
• Ready to be served.
• If you don't have a pressure cooker, cook the meat over low heat for about 1-2 hours.

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