|
300 g
300 g
300 g
5 tablespoons
3 cloves
5
5
2 teaspoons
2
1 piece
250 cc
5 tablespoons
1-2 tablespoons
1/2 teaspoon
|
Young lamb intestines, braided and
boiled
Tripe of young lamb, cover with boiling
water,
peel off black layer
Lung, spleen and heart of lamb
Oil
Garlic, finely sliced
Shallots, sliced
Red chilies, finely sliced
Sliced ginger
Salam leaves or bay leaves as substitute
Galangal, bruised
Water
Sweet soy sauce
Tamarind juice
Pepper
Salt and sugar to taste
|
Method :
- Chop innards into 3 cm
pieces.
- Gently fry the pieces
until rather crisp.
- Remove, drain and set
aside.
- Heat oil and sauté garlic
and shallots until golden brown.
- Add red chilies, ginger,
salam leaves and galangal.
- Continue to stir until
spices become rather dry.
- Add innards, water, sweet
soy sauce, tamarind juice, pepper, salt and sugar.
- Cook until the sauce is
reduced.
- Remove from heat and
serve.
|
