1 ½ glass of coconut milk made from ½ grated coconut
4 cloves of garlic
½ thumb-sized ginger
2 whole candle nuts
1 teaspoon coriander
Boil the whole meat and offal to make the broth. This is done to keep the savory taste of the meat and offal. If you boil the sliced meat and offal, the savory taste will only distribute to the broth.
Boil water in a pan. Put meat, lungs and tripe. Add grated nutmeg, cloves, cinnamon, lime leaves, bay leaves, galangal, lemongrass and also added to the broth. Season with salt. Cook until the meat is tender over low heat, remove from heat. The remaining broth live about 6 cups. If less, add hot water.
Stir-fry until fragrant spices. Enter the coconut milk and stir until boiling. Lift. Pour broth. Stir until boiling. Lift.
Presentation: Pour the soup into bowls. Add sliced tomatoes, onions, celery, and onions fried. Serve with crackers and red chili sauce, soy sauce, lime. Reviews