Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken slow cooked in plentiful likku (grated galangal…
Ingredients
- 10 glasses water
- 2 stalks lemongrasses, heads crushed
- 2 thumb-sized cinnamon sticks
- 2 tbsp soy bean paste
- Sugar
- Salt
Boil separately, cut into medium-sized pieces:
- 500 g beef brisket
- 100 g beef liver
- 100 g beef tripe
- 150 g beef lung
- 100 g beef tongue
Spice Paste
- 50 g peeled peanuts, pan roasted
- 12 shallots
- 6 garlic cloves
- 1 thumb-sized piece ginger
- 2 tsp coriander
- ¼ tsp cumin
- ½ tsp pepper
Garnish:
- Fried Shallots
- Sliced celery
The beef for this dish should be cooked separately from the offal so that the offal is adequately cooked through and the aroma pleasant. Preparation of this soup is a long process, but it is well worth the effort. This dish is absolutely delicious!
Steps
- Set aside 5 cups boiling water. Mix all cuts of beef and parts thereof, boiled back to the boil. Lift. Set aside.
- saute ground spices together lemongrass, cinnamon, lemongrass, and tauco until fragrant and juicy seasoning.
- Pour seasoning sauteed in broth containing potongn cow parts. Season with salt and sugar, stir well. Taste according to taste. Bring to a boil. Lift.
- Serve with a sprinkling.
