ABON BEEF

Ingredients:

750 ml of water
500 g tenderloin beef
1 sheet bay (ina = daun salam)
1 cm ginger plant (ina = lengkuas), is contused
1 stem lemongrass (ina = serai), is contused
125 ml of coconut water
Adequate cooking oil

Spices:

4 eggs, onion
2 cloves garlic
3 tsp coriander, is roasted
Adequate salt
75 g sugar, be combed smooth
1 tsp tamarind

How to make:

1. Pure all ingredients until smooth using the grinder, casting aside
2. Boil water, boiled meat with ginger plant ,bay, and lemongrass for 20 minutes. Lift and Drain.
3. Grate the meat the same direction with grated coconut fiber.
4. Cook the meat back with the rest of boiling water, fine spices and coconut milk. Cook until dry.
5. Heat oil, stir-fry meat until it is dry. Lift and serve.

For 500 grams.


TIPS AROUND ABON:
1. Choose meat that is not much fat and the bundle net so that the results of abon fine and dry.

2. Use the medium fire when dry of meat so that abon cooked and dry until to the inside of the meat.

3. To be durable, cook abon until it is dry because if it is wet will quickly grow mushrooms.
4. Immediately keep abon in airtight just at the moment so that the flavor of abon remain intact.
5. To taste variations, you can change or add the spices in it.