Ingredients
- ½ kg beef tetelan and cartilage
- 3 stalks lemongrass, keprek
- 4 bay leaves
- Oil
Ground Spices
- ½ teaspoon pepper
- 1 teaspoon shrimp paste, roasted
- 11 red onions
- 6 cloves of garlic
- 6 curly red chili
- 3 red chili sauce
- 1 vertebra finger turmeric, fuel
- 1 knuckles ginger
- ½ knuckles kencur
- Salt
Indeed timbungan preserved in bamboo. This recipe is a simple version that is practiced at home
Steps
- Boil the water. Enter tetelan beef joint cartilage until tender.
- Saute ground spices together lemon grass and leaves up to the aroma of ripe and fragrant smell.
- Enter seasoning stir into stew meat. Cook until the spices to infuse the meat and bones of young and tender. Serve.
