Deliciously Pindang sensation Iga Acid Goat

Posted: November 6, 2012 in Uncategorized

Hearing this kind of processing our thoughts immediately drifted might imagine the typical Palembang fry dishes with raw fish or beef.

Serving not only be actually boiled fish or beef.
Relying mutton items that may be abundant in the Eid al-Adha tomorrow, try to be creative serving boiled goat.

Select the ribs goats to produce the best flavor texture. Let immersed in fresh broth that combines refined taste sweet, savory, sour.

Challenged to create a new menu besides making satay, gule, and tongseng? Try the recipe below Pindang Acid goat ribs that have been tested in the kitchen Ketchup Bango.

600 gr rack of lamb, cut into pieces
3 tbsp soy sauce
3 bay leaves
1 thumb galangal, crushed
4 tablespoons oil for sauteing
15 grains of cayenne pepper, left whole
1 teaspoon tamarind, compressed, burnt, to black
2 liters of water

Spices that are:
6 grains of red onion
3 cloves of garlic
2 tsp salt
1/2 teaspoon pepper

How to make:
1. Saute the spices that have been mashed, galangal, and bay leaves. Wait until the scent. Then input rack of lamb, sauteed until change color.

2. Add soy sauce, water, acid, and cook until soft and half the remaining water.


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