Beef liver is one of the delicious ingredients that can be processed in
several ways. This food ingredient can also be made according to your
tastes and desires.
Taste delicious, fragrant aroma also has a very tender texture. Let's just make the following recipe
Ingredients:
1 kg Beef Liver
3 Salam leaves
5 Orange leaves
2 sections of ginger fingers (in mashed)
3 vertebrae galangal (in mashed)
2 stem lemongrass (in mashed)
Delicate herbs:
10 The Bamer cloves
7 cloves Baput
5 candlenuts
Little teaspoon of coarse pepper
Little tip of turmeric fingers
3 Curly Red Chili Peppers
5 pieces of cayenne pepper
2 half tablespoons brown sugar (comb)
2 sachets soy sauce
Salt and flavoring
Step:
First. We are cut into wide cow's liver rather thin. I accidentally cut it first before being boiled so that it quickly matures and the spices pervasive. Boil until cooked with salam leaves, orange leaves, ginger, galangal, and 1 lemongrass rod. Set aside let spices remain.
Puree seasoning. Stir-fry with oil. Enter 1 stem of lemongrass and spices in the stew and a glass of water, cook until cooked until the remaining spices and oil.
Add 3 glasses of water. Stir in brown sugar, soy sauce, salt, masako and a little flavoring. Enter also boiled heart.
The final step is not to forget to always check the flavors, if any less can be added. Cook until the moisture content shrinks. While the occasional stirring so as not to burn. Good luck.
Ingredients:
1 kg Beef Liver
3 Salam leaves
5 Orange leaves
2 sections of ginger fingers (in mashed)
3 vertebrae galangal (in mashed)
2 stem lemongrass (in mashed)
Delicate herbs:
10 The Bamer cloves
7 cloves Baput
5 candlenuts
Little teaspoon of coarse pepper
Little tip of turmeric fingers
3 Curly Red Chili Peppers
5 pieces of cayenne pepper
2 half tablespoons brown sugar (comb)
2 sachets soy sauce
Salt and flavoring
Step:
First. We are cut into wide cow's liver rather thin. I accidentally cut it first before being boiled so that it quickly matures and the spices pervasive. Boil until cooked with salam leaves, orange leaves, ginger, galangal, and 1 lemongrass rod. Set aside let spices remain.
Puree seasoning. Stir-fry with oil. Enter 1 stem of lemongrass and spices in the stew and a glass of water, cook until cooked until the remaining spices and oil.
Add 3 glasses of water. Stir in brown sugar, soy sauce, salt, masako and a little flavoring. Enter also boiled heart.
The final step is not to forget to always check the flavors, if any less can be added. Cook until the moisture content shrinks. While the occasional stirring so as not to burn. Good luck.
