MEAT penyet sambal paste

Raw material / spice seasoning:

      600 grams of meat sengkel
      1 / 2 tablespoon coriander, ground coarse
      2 bay leaves
      1 stalk lemongrass, crushed
      2 cm ginger, crushed
      2 cm galangal, crushed
      1 200 ml coconut milk from half coconut
      oil for frying
      Spices:
      2 cloves garlic
      6 red onions
      1 / 4 teaspoon cumin
      1 / 4 teaspoon pepper
      4 slices lime leaves, leaves discarded bone
      1 teaspoon salt
      3 teaspoons brown sugar
      Material sauce:
      2 cloves garlic, fried
      3 pieces of red chili sauce
      5 pieces of curly red chili, fried
      50 grams fried peanuts
      1 tablespoon shrimp paste
      1 1 / 2 teaspoon lemon water
      1 / 2 teaspoon salt
      1 / 2 teaspoon brown sugar
      75 ml hot water
      Supplementary materials:
      2 pieces of cucumber
      18 stems basil
      2 tomatoes, chopped
      9 pieces of leaf lettuce

Processing mode: 1. Boil meat in coconut milk with coriander, bay leaves, lemongrass, ginger, galangal, and spices until medium rare. Lift and chopped fiber direction. 2. Put back into the stew seasoning. Boil again until cooked. Lift. 3. Fry in preheated oil over medium heat until browned. Remove and drain. 4. Sambal: ulek sauce ingredients until smooth. 5. Place chops on top of sauce. Penyet-penyet (press-press) until the sauce wrapped. 6. Serve with supplementary material.
Serves 8