Hu Mu Palo - sliced pigs ears

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Hu Mu Palo
sliced pigsears

200 gr pigs ears
2 tsp cinnamon
1 tsp salt
75 gr palmsugar
2 tbsp kecap asin (light soy sauce)
1 tbsp kecap manis (sweet dark soy sauce)
12 coriander leaves
400 ml water

ingredients sauce:
5 red rawits (small chilies)
3 cloves garlic
2 tsp sugar
2 tsp salt
2 tbsp vinegar

Clean the ears and remove any hair. Slice the ears in small strips. Heat in a pan the water with the salt, the kecaps and the palsugar. Add the cinnamon when the sugar and the salt have dissolved. Then add the ears and let it simmer slowly for 90 minutes and then drain.
Pound or grind the rawits and the garlic into a coarse paste and mix this with the remaining ingredients. Pour the sauce over the ears and garnish it with shredded coriander leaves.
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