Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, How to Prepare Quick Indonesian Herbs Fried Beef (Empal). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Indonesian Herbs Fried Beef (Empal), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indonesian Herbs Fried Beef (Empal) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Indonesian Herbs Fried Beef (Empal) is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Indonesian Herbs Fried Beef (Empal) estimated approx 2h.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Indonesian Herbs Fried Beef (Empal) using 13 ingredients and 7 steps. Here is how you cook that.
Fried tenderized beef soaked in Indonesian herbs and coconut milk, rich in flavour, palatable, and definitely delicious.
Ingredients and spices that need to be Get to make Indonesian Herbs Fried Beef (Empal):
- 7 ounces tenderloin (boiled)
- 15 shallot
- 6 garlic
- 3 lemongrass (bottom part)
- 8 lime leaves
- 1 galangal
- 1 turmeric
- 5 candlenut
- 1 tbsp cumin
- 2 tbsp corriander seed
- 3 L water
- Coconut milk (from 1/2 coconut)
- Cooking oil
Instructions to make Indonesian Herbs Fried Beef (Empal)
- Boil the tenderloin then cut.
- Blend all ingredients except lemongrass and 3 lime leaves
- Put 3 lime leaves and 3 bottom part lemongrass into the water.
- When it's boiling, put the tenderloin and blended herbs
- Keep boiling until the meat tender
- Keep adding coconut milk onto the pot until the the soup get dries.
- Let it cool, and fry before serving.
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