Pancah Daging
30 minutes 4 people 297 Kkal/people
MATERIALS:
300 g beef, cubed
Btr 12 quail eggs, boiled
2 eyes tamarind, brewed with hot water
250 ml thick coconut milk
Spices:
2 cm turmeric, roasted
2 tsp brown sugar
Complement:
Pickles and soy sauce to taste
HOW TO COOK
1. Cut meat into cubes. Saffron puree and brown sugar
2. Stick pieces of meat into 12 sticks. Set aside.
3. Cook ground spices, tamarind, coconut milk. Enter satai, and cook until flavors mingle.
4. Quail eggs at the end of the stick satai. Bake satai he smeared the remaining seasoning until fragrant. Remove and serve with a complement.
MATERIALS:
300 g beef, cubed
Btr 12 quail eggs, boiled
2 eyes tamarind, brewed with hot water
250 ml thick coconut milk
Spices:
2 cm turmeric, roasted
2 tsp brown sugar
Complement:
Pickles and soy sauce to taste
HOW TO COOK
1. Cut meat into cubes. Saffron puree and brown sugar
2. Stick pieces of meat into 12 sticks. Set aside.
3. Cook ground spices, tamarind, coconut milk. Enter satai, and cook until flavors mingle.
4. Quail eggs at the end of the stick satai. Bake satai he smeared the remaining seasoning until fragrant. Remove and serve with a complement.