Holy Pindang Rice

Ingredient

• – 1/2 kg beef brisket, diced
• – 2 stalks lemongrass, geprek
• – 2 bay leaves + 2 lime leaves
• – a handful of galangal, geprek
• – 600 ml of liquid coconut milk
• – 200 ml medium coconut milk
• – 1 tbsp tamarind water
• – 1.5 tsp brown sugar
• - salt & pepper, to taste
• – 75 grams of young melinjo leaves, boiled briefly, drained

Ground spices

• – 3 pieces of kluwek, brew hot water until soft, drain
• – 7 cloves of red bw
• – 4 cloves of white bw
• – 2 candlenuts
• – 1 tsp coriander powder
• – 1/4 tsp cumin
• – 1/4 tsp grilled shrimp paste

Complementary

• – Pindang Eggs, Emping / Shrimp Crackers, Fried Tempe, Rawit Sambel

How to make

• - Blanch the meat for 10 minutes to remove the dirt. Turn off the fire, drain
• Boil the meat with enough water until 3/4 tender. Drain (I press for 25 minutes)
• - Heat a little oil, saute ground spices, bay leaves, lime leaves, lemongrass and galangal until fragrant and the spices are cooked. Add the boiled meat. Stir
• - Enter the liquid coconut milk, stir ". Cook until the meat is tender. After that, add the coconut milk, add the tamarind water. Cook until boiling, then add brown sugar, salt and pepper. Cook again until the sauce thickens slightly. Taste correction. Turn off the fire
• ** Prepare a plate, line it with banana leaves (optional, moms, if you don't have leaves, it's fine ), give rice, put melinjo leaves. Flush it with meat and gravy, sprinkle with fried red bw. Serve with a complement (kucuri lime, fresh you know)

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