Soto Tangkar
Presented To: 4 People
Materials:
2 liters of water
500 gram rib
250 grams Brisket
2 bay leaves
1 stalk lemongrass, crushed
1 / 2 coconuts, roasted and mashed
One eye java acidic
8 belimbinh wuluh fruit, split into two parts
Spices that are:
1 teaspoon coriander
1 / 2 teaspoon cumin
8 para hazelnut
3 pieces of red chilli
8 pieces red onion
4 cloves garlic
1 turmeric knuckles
One vertebra ginger
One vertebra galangal
1 teaspoon brown sugar
Salt to taste
How to Treat:
1. Boiled Brisket and ribs until tender.
2. Stir-fry ground spices until fragrant.
3. Enter the bay leaves and lemongrass and stir well. Pour in the boiling ribs.
4. Enter toasted coconut, starfruit and tamarind wuluh java.
5. Cook until cooked through and sauce thickens.
6. Remove and serve warm.
Presented To: 4 People
Materials:
2 liters of water
500 gram rib
250 grams Brisket
2 bay leaves
1 stalk lemongrass, crushed
1 / 2 coconuts, roasted and mashed
One eye java acidic
8 belimbinh wuluh fruit, split into two parts
Spices that are:
1 teaspoon coriander
1 / 2 teaspoon cumin
8 para hazelnut
3 pieces of red chilli
8 pieces red onion
4 cloves garlic
1 turmeric knuckles
One vertebra ginger
One vertebra galangal
1 teaspoon brown sugar
Salt to taste
How to Treat:
1. Boiled Brisket and ribs until tender.
2. Stir-fry ground spices until fragrant.
3. Enter the bay leaves and lemongrass and stir well. Pour in the boiling ribs.
4. Enter toasted coconut, starfruit and tamarind wuluh java.
5. Cook until cooked through and sauce thickens.
6. Remove and serve warm.
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