stewed pork in a spicy tomato sauce
750 gr pork
5 kucai (chives, else spring onions)
1 sereh (lemongrass), bruised
250 ml water
3 cm jahe (ginger)
4 red rawits
Cut the meat into pieces. Pound or grind the ingredients for the bumbu into a paste. Slice the tomatoes into parts and the kucai in pieces. Heat in a wok the water and add all the ingredients and let it simmer slowly for 10 minutes until the meat is done and the sauce has thickened.