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Preparing the Meat

  • Tenderloin (Daging Sapi) 500 g
  • Hot Water 750 ml
  • Lime Leaves 2 g
  • Bay Leaves 2 g
  • Lemongrass 12 g

Cooking the Shredded Meat

  • Coriander 5 g
  • Coconut Milk 100 g
  • Salt 9 g
  • Brown Sugar 3 g
  • Oil 27 g
  • Shallots 30 g
  • Garlic 18 g
  • Galangal 10 g
  • White part of lemongrass 3 cm
  • Oil, sufficiently
  1. Preparing the Meat

    • Boil the meat in water with lime leaves, bay leaves, and lemon grass leaves to permeate the meat tender. Finely-shredded the meat. Set aside.
  2. Cooking the Shredded Meat

    • Heat the oil. Saute until fragrant. Enter the shredded meat, cilantro, salt and brown sugar. Stir well.
    • Pouring Bango Sweet Soy Sauce. Stir until the meat is wrapped in soy sauce. Pour the coconut milk. Stir until slightly dry.
    • Fry shredded meat to dry, squeeze and let cool.
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