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Gepuk Balungan
Sweet and savory Gepuk spices with grated coconut is the hallmark of this Parahyangan cuisine. The sweet taste of brown sugar, which is replaced with Kecap Bango and the combination of other ingredients makes this balungan gepuk perfect for the main dish.
Ingredients
How to Cook Gepuk Balungan
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Beef Ribs 2500.0 g
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Water (boil 1/2 cooked, take the broth) 3000.0 ml
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Shallots, mashed 90.0 g
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Garlic, mashed 40.0 g
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Mashed Candlenut 30.0 g
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Grated Galangal 45.0 g
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Vinegar 15.0 ml
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Coriander 5.0 g
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Grated Coconut 250.0 g
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Javanese Tamarind Water 50.0 g
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Bay Leaves 4.0 pc
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Lemongrass 2.0 pc
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Coconut Milk 200.0 ml
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Broth Water 3.0 l
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Kecap Bango 100.0 g
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Salt 10.0 g
Preparation
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How to Cook Gepuk Balungan
- Saute onion, garlic, mashed candlenut, grated galangal, bay leaves, coriander and lemongrass until fragrant, then add beef ribs, broth water, tamarind water, coconut milk, grated coconut, Kecap Bango and Royco Bumbu Dasar Ayam Kuning and other ingredients. Cook until well done.
- After cooking, separate the ribs and the spices, then drain and fry until browned. Then, drain and ready to serve.
