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Kikil Curry Recipe (support)
September 03, 2022
Ingredients Tunjang / legs / beef gravel - 500 grams Thick coconut milk, from 1/2 coconut - 200 ml Diluted coconut milk - 700 ml Citrus leaves, torn - 4 pieces Turmeric leaves, torn and knotted - 1 sheet Lemongrass, bruised - 2 sticks Kandis acid - 1 piece Salt - 1.5 tsp Sugar - 1 tsp Oil, for frying - 2 tbsp Ground spices: Curly red chili - 50 grams Cayenne pepper - 5 pieces Shallots - 10 grains Garlic - 4 cloves Roasted - 4 candlenuts Galangal - 2 cm Turmeric - 5 cm See Mother's Recipe Version Plans Boil the ribs until soft. Remove, drain and set aside. Heat the oil. Saute ground spices, lime leaves, lemon grass, and turmeric leaves until fragrant. Enter the thin coconut milk. Stir and cook until boiling. Add the ribs, sugar and salt. Stir and cook again until boiling. Pour thick coconut milk. Cook until the spices absorb and the gravy is oily. Lift. Ready to be served. 1. Boil the beef ribs with a few bay leaves and some tamarind seeds so that the smell can go away.
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