Meat Rendang / Heart / Rooster

Material :

• 1 kg of meat / 1 kg liver / 2 kg chicken (cut according to taste)

• Mixing: small potato / red beans that have been boiled and fried ¼ - ½ kg

• Red onion 20 cloves

• 4 cloves garlic

• smooth Cabe ¼ kg

• 2 tablespoons minced ginger

• 4 tablespoons minced Lengkuas

• 2 tablespoons minced cilantro

• lime leaves 6 pieces

• Bay leaves 4 pieces

• Leaves turmeric 2 sheets

• 2 stalks lemongrass crushed

• Acid kandis 4 pcs

• Coconut 4 pieces for 6-7 cups coconut

How to make :

• Edible spices: garlic, onion, chili, ginger, galangal and coriander finely ground.

• Put meat / liver that had been washed clean and everyone leaves, except kandis acid is inserted after goulash boil, stirring constantly so that the seasoning to seep into the meat. (Chicken should be inserted after curdling milk that was not destroyed)

• Put the coconut milk and cook over high heat, stirring constantly until slightly thick sauce.

• Then enter kandis mixing ingredients and sour, and duk continues until the coconut is dry and brown.

• Finally taste salt to taste

• Easy is not it? If you want fast, curry seasoning daun2nya milled and can be purchased ready-made at merchants  cooking field.