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1 years ago Pa Nang Gung
very taste! Yumm
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Ole 4 years ago
nice website
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nice blog keep it up
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Micheal Jordan 5 years ago
Thanks for the info.
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MrGong 5 years ago
I like indonesian food . thank you for a recipe.
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ME 5 years ago
AWESOME! I Like these
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Josta 6 years ago
Zalig Non!
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Robert 7 years ago
lovely recipe, excellent taste
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Thi Tuom - aromatic braised beef from Aceh/Atjeh
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Thi Tuom
aromatic braised beef from Aceh/Atjeh

300g beef (brisket)
100g beef liver
100g beef lungs
10 cloves
1000 ml water
4 cm jahe
20 curry leaves (handful)
7 shallots
5 cloves garlic
1/2 teaspoon pepper
1 tablespoon salt
Cara membuat:
Heat in a pan the water and blanch the lungs. Then drain. Cut the meat, liver and lungs into cubes. Cut the ginger into slices. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the water and add the meat, liver, lungs, ginger, curry leaves and the paste and bring to a boil. Let the meat simmer gently until the meat is done and the liquid has nearly evaporated.
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