Material:
1 kg of meat in, wash
Water to boil
1 teaspoon ground white pepper
3 cloves of garlic, geprak
3 pieces of deaf
Salt
3 pieces of red onion
3 cloves of garlic
1 teaspoon ground white pepper
1 tsp coriander
1 tbsp of acidic water
Salt and sugar
Enough water
The oil for frying
10 pieces of chilli, roughly cut
8 pieces of red onion
1 tomato
1 tbsp of acidic water
Salt and sugar
Coconut oil
Boil water until boiling, seasoning input, meat input, boil until tender.
Drain the meat, slice it along the meat fibers, hit at a little with the meat batter.
Milled smooth marinade, give water, salt and sugar to taste, stir until the spice dissolves.
Soak pieces of meat for about 1 hour.
Heat oil, fry the meat with medium heat to black but not charred, remove, drain.
Prepare the ladonya.
Steamed chili, onion and tomato until soft about 10 minutes.
Coarse grind, add salt, sugar and tamarind water.
Saute briefly with coconut oil, remove.
Spices:
Red Lado / ijo:
How to cook
That earlier article RECIPE DENDENG BALADO TYPICAL PADANG
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