Serundeng Paru Babat
November 8th, 2008 | by rarzi |
Ingredients:
500 grams of cow lungs
500 grams beef tripe
3 tbsp vegetable oil
1 half-old coconuts
3 pieces bay
5 existed dauh orange
2 cm ginger, memarkan
2 cm lengkuas, memarkan
3 tbsp vegetable oil
2 tbsp tamarind water
Puree:
8 cloves onion
5 cloves garlic
1 tbsp coriander, sangrai
1 tsp caraway, sangrai
3 tbsp sugar
1 tsp salt
Method:
Lungs and tripe stew cooked, cut.
Coconut half old, peeled, wash clean, Drain and scar stretching.
Sangrai grated coconut yellow to brown, lift.
Stir-fry until ingredients that are fragrant, and enter the lungs, tripe, salam leaves, orange leaves, ginger, lengkuas, enter the tamarind water. After coconut sangrai enter the kiln, the average mixed with spices, lift.
After the cold, store in stoples hermetic.
lautanindonesia/ aroma
Related posts:
- COTO MAKASSAR COTO MAKASSAR MATERIALS: 500 grams of beef, sandung lamur 500...
- Serundeng Paru Babat Ingredients : 500 gram paru sapi500 gram babat sapi3 sdm...
