06/10/2017 0 Comments
60 gr shallot
20 gr garlic
10 gr ginger
10 gr candlenut
100 gr curly red chilly
50 gr oil
Blend into fine paste
500 gr beef brisket
30 gr galangal
3 pcs bay leaves
3 pcs kaffir lime leaves
2 pcs lemon grass
30 gr shallot
10 gr garlic
1 recipe red paste
100 gr tauco Pekalongan (fermented soya bean from Pekalongan)
40 gr sweet soya sauce
1 ltr water
Stir fry red paste over medium heat until the oil separated.
Add in the aromatics (shallot, garlic, galangal, bay leaf, lime leaf, lemon grass)
Continue stir fry until the earthy smell is gone.
Add in the beef , water and sweet soy sauce.
Cook over medium heat until the beef tender and the sauce got thicken.
300 gr Potato
100 ml Cream
100 gr Butter
to taste Salt
Peel and boiled potatoes until cook.
Drain, mashed and set aside.
Bring the cream to first boil, pour to the mashed potatoes.
Mix well, add in butter and salt.
Stir until the mixture are even.
Strain to get a smooth consistency
1 pcs large potato
Shred with a special shredder to
make like a noodle / spagetthi shape.
fry in a garlic oil until crispy