Abon sapi

Written by on June 18, 2012 in Maluku Culinary with 0 Comments

Abon sapi

Abon sapiAbon-sapi


1/2 kg. beef
1.5 tsp. cumin
3 tsp. ketumbar
significant piece of gula djawa or a large tablespoon of brown cane sugar
1 onion
2 cloves garlic
1 tbsp. lime juice
piece santen
1 pinch of laos
2 salam leaf

Place meat in a pan with a layer of water and bring to a boil. Put the heat to medium, put the lid on the pan and let the meat simmer for about 2.5 hours until completely cooked. Remove meat from pan and frayed the meat with two forks apart. (Grandma did it again through a meat mill) Mix in a bowl the meat with the chopped onion and garlic, coriander, cumin, laos, gula djawa, lemon juice and salt.
Heat oil in a pan and fry the meat mixture for about 5 minutes Add the santen, 1 dl. water and salam leaves. Put the heat to medium and cook without lid on the pan, simmer until almost all liquid has evaporated. Take it the way salam leaves before serving.
Probably a little



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