Daging Kentang Masak Kecap
beef with potato in kecap sauce

500 g beef (shank)
250 gr potato
2 salam leaf
2 serai/sereh/lemon grass
2 cm lengkuas/laos/galangal
2 tsp salt
1 tbsp palm sugar
8 tbsp kecap manis
1500 ml santen encer (thin coconut milk)
250 ml santen kental (thick coconut milk)
7 red rawits
2 tbsp oil

9 shallots
5 cloves of garlic
1 1/2 tsp ketumbar
1/2 tsp pepper
1/4 tsp jinten
3 cm jahe

Cara membuat:
Cut the meat into 5x5 cm cubes. Cut the potato into cubes. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the salam, the serai and the lengkuas for 5 minutes. Then add the meat and fry, while stirring, until it changes color.
Then add the salt, kecap and palm sugar and mix well. Then add the encer and cook while stirring until the sauce has halved. Then add the potato and rawits and mix well.
Then add the kental and cook until the sauce has thickened. Serve.

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