satay and curry goat - bu karim( sate dan gulai bu karim)
1.resep goat satay - bu karim1. Using starch.before the fire, which had pierced the meat skewers can be greased with a little cornflour. Kurleb Let stand 15 minutes. Then shake it briefly to remove the starchy kanji before starting burnt satay
2. Using papaya leafWrap meat that has not been punctured by using papaya leaves. Kurleb Let stand for 20 minutes. After that the meat should not be washed but immediately stabbed and burned
3. Using coconut waterbesides making the meat becomes tender, soaking the meat with coconut water can also remove the fishy smell on the meat.
4. Using grated pineapple.soaking the grated flesh of pineapple is effective in making the meat becomes tender, but we need to remember is that we should not be soaking the meat for too long because it will make the meat to be destroyed.
5. When burning skewers should not be exposed to direct flame because it will make the meat becomes tough. just until the meat changes color.
After going through the process of making the meat becomes tender stage it's time to get into how to make goat satay recipe ^ ^
Ingredients:750 grams of lamb meat, cut into pieces7 1/2 tablespoon soy sauce1 1/2 teaspoon salt3/4 teaspoon lemon juice1 1/2 tablespoons of cooking oil
Supplementary Material:200 ml Ketchup Sweetened Condensed6 grains of red onion, sliced3 cloves garlic, sliced6 pieces of red chili, sliced6 pieces lime
How to Make:· Plugs-skewers of meat with a skewer· Marinate with soy sauce sugar, salt, lemon juice, and cooking oil. Let stand 1 hour.· Burn as he smeared the remaining seasoning until cooked· Serve with appendages such as onions, tomatoes pepper DLL
Below there is a video on how to make goat satay for more solidified in processing your goat satay.
2.curry goat - bu karim Jooss Gandos
3 tablespoons oil for sauteing
3 pieces of cloves
5 cm cinnamon
2 pieces of cardamom
4 items klabet
1 stalk lemongrass, white part, crushed
3 pieces of lime leaves
Below 1 kg mutton bones, cut into pieces
1 coconut grated peel, take; 250 ml thick coconut milk
750 ml thin coconut milk
1 tbsp sour Java
1 tsp salt
2 tablespoons fried shallots
puree:
4 pieces of red chili
3 cloves of garlic
6 grains of red onion
4 pieces of toasted pecans
2 tsp roasted coriander
Roasted pepper 1 teaspoon granulated
1/4 tsp cumin roasted
10 grains of roasted fennel
1 teaspoon minced ginger
Chopped 1 tsp turmeric
1/2 tablespoon chopped galangal
How to make:
- Heat oil, saute ground spices until fragrant. Insert cloves, cinnamon, Kapu fight, fenugreek, lemon grass, and leaves jeruk.Aduk until wilted herbs.
- Enter mutton, stirring until it warna.Tambahkan thin coconut milk. Cook until boiling.
- Enter the thick coconut milk. Cook, stirring occasionally, until the meat is tender.
- Add the tamarind water and garam.Aduk flat. Lift.
- Sprinkle with fried shallots. Serve warm.
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