Lontong Curry Bandung

Bandung Curry Lontong Ingredients

• Lontong/Ketupat to taste
• 750 gr Tetelan Meat
• 2 liters of Water
• 500 ml Coconut Milk @karasantan.id
• 1 stalk lemongrass, crushed
• 20 gr Galangal crushed
• 3 cloves of red onion, thinly sliced
• 3 Sheets of Salam Leaves
• 10 pieces of kaffir lime leaves
• 1 stick cinnamon bark
• 1 piece of Lawang Flower
• 3 grains of cardamom
• 5 cloves
• 2 tsp fine salt
• 2 tsp ground beef broth
• 1 tsp sugar
• 100 ml Vegetable Oil for frying

Ground spices

• 50 gr red chili
• 100 gr Shallots
• 40 gr Garlic
• 20 gr Turmeric
• 20 gr Ginger
• 15 gr roasted hazelnut
• 2 Tbsp Coriander
• 1 tsp Pepper
• 1/2 Tbsp Cumin
• 1/2 tsp nutmeg

Complementary

• Boiled eggs
• Fried onions
• Fried soybeans
• Cayenne pepper
• Sweet soy sauce
• Emping melinjo/crackers
• Lemon (optional)

How to Make Lontong Curry Bandung

• 1. Heat vegetable oil, stir-fry sliced ​​onion, Bunga Lawang, cloves, Cinnamon, cardamom, galangal and lemongrass until fragrant.
• 2. Enter the ground spices, bay leaves and kaffir lime leaves, saute the spices until fragrant and cooked.
• 3. Pour in the water, add the beef stew and some salt, boil the meat until it's soft.
• 4. After the meat is tender, pour the Kara coconut milk, add salt, ground beef stock and sugar. Stir well and simmer for a while.
• 5. Serving, prepare the pieces of rice cake in a bowl, pour the curry faging on it, serve with other accompaniments.

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