Gule Meat

Gule Meat

Gule Meat
Gule Meat (Detik)

Suitable for body warmers when stamina began to fall.

250 g beef, cut into pieces
500 g of various viscera (spleen, tripe, lungs, intestines), cut into pieces
2 tablespoons vegetable oil

1 stalk lemongrass, crushed
2 whole cloves
1 piece of cardamom
2 cm cinnamon
2 pieces of orange leaves
1 cm galangal
1 bay leaf
500 ml coconut milk

6 grains of red onion
3 cloves of garlic
2 pieces of red chilli
3 eggs hazelnut
1 piece of chili Java
½ tsp pepper granules
½ tsp coriander
1 cm ginger
2 cm turmeric
¼ tsp cumin
½ tsp fennel
2 tsp salt

Pickled cucumber sauce
Fried Shallots
sweet soy sauce

Boiled meat and goat offal separately until almost tender. Lift the meat and innards, put in pan. (broth can be used).
Saute the spices until fragrant.
Enter the other seasonings and stir well. lift
Pour into a pan of offal and meat.
Pour the coconut milk, simmer until the flavors mingle.
Lift. Serve warm with topping.


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