Daging Masak Kemangi - braised beef with kemangi

braised beef with kemangi

ingredients:

400g shank

2 green tomatoes

5 red rawits

1 tsp salt

1/2 tsp palm sugar

1/4 teaspoon pepper

1000 ml water

1 spring onion

4 sprigs kemangi (lemon basil)

2 tablespoons oil

 

bumbu:

3 red chilies

5 cloves garlic

2 shallots

1cm jahe

 

preparation:

Cut the meat into pieces and finely chop the tomatoes and slice the spring onions finely. Pound or grind the ingredients for the bumbu fine into a paste.

Heat in a pan the oil and fry the paste for 5 minutes. Add the meat and cook until browned. Add the tomatoes and the rawits and fry gently until soft. Then add the salt, palm sugar,  the pepper and the water and bring it to a boil and cook gently until done. Add the kemangi and spring onion 5 minutes before the end.