(For 10 servings)


Tools: 3 Qt Sauce Pan or MP5


500 gr beef knuckle or deep, cut into 10
5 leaves lime leaves
3 sticks lemongrass
2 pcs candied acid
2 leaves turmeric leaves
1 tsp salt
150 ml thick coconut milk, from 1 grain of grated coconut


Seasoning, puree:

60 gr big red chili
40 gr curly red chili
50 gr red onion
25 gr white onion
25 gr galangal
5 gr turmeric
2 pcs clove
1/4 pcs nutmeg, grated
1/2 tsp black pepper


How to make:


1. Mix well the meat and spices. Put in a 3 Qt Sauce Pan. Add the rest of the ingredients except coconut milk. Cook until the vapor valve clicks. Continue cooking for 30 minutes.

2. If cooking with the MP5, set the temperature to 150º C. After the clicking sound, lower the temperature to 85º C.

3. Cook until cooked and the liquid is reduced (ankle 1 hour 30 minutes, hash in 45 minutes.)

4. 15 minutes before cooking, pour in coconut milk and stir. Cook until the time is up. Lift, serve.


Tip: During the final cooking process, if the meat is tender but still has a lot of liquid, continue cooking, slightly opening the lid of the pot to let the liquid reduce.


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