|
500 g
125 g
75 g
750 cc
6-7
1/2 teaspoon
4
6
2 cm
4
1-2 tablespoons
2-3
|
Beef innards or brisket
Shredded coconut, roasted, finely
pounded
Sesame seeds, roasted, finely pounded
Coconut milk from 1/2 coconut
Carambolas, thinly sliced
Pepper
Salt
Candlenuts, roasted or fried, ground
Shallots, finely sliced
Galangal, bruised
Kaffir lime leaves, finely sliced
Fried shallots
Limes, extract juice
|
Method :
- Wash and cut boiled
brisket / innards.
- Boil with pounded roasted
coconut, pounded sesame seeds, coconut milk, sliced carambola,
pepper, salt , candlenuts, sliced shallots and galangal.
- Cook until the meat is
tender and the sauce has thickened.
- Spoon lime juice over meat
and garnish with a sprinkle of finely sliced kaffir lime leaves
and fried shallots.
|
