Mixed Meat Sambal
10 pax
| Enough | Water |
| 500 g | Beef |
| 300 g | Cow lungs |
| 500 g | Cow spleen |
| 2 | Tamarind peel |
| 1 tsp | Salt |
| 1 cup | Cooking oil |
| 1 stick | Lemongrass, smashed |
| 1 tbsp | Tamarind pulp, mixed with some water |
| 2 ½ tbsp | TUMIX® Chicken Stock |
| 1 tbsp | Sugar |
Ingredients (A): blended
| 6 | Shallots |
| 5 cloves | Garlic |
| 35 sticks | Dried chili, blanch |
| 1 inch | Ginger |
| ½ inch | Galangal |
| ½ cup | Cooking oil |
- Boil beef, beef lungs and beef spleen together with tamarind peel for 1 ½ hour or until tender.
- Thinly slice the beef, cow lungs and cow spleen.
- Heat the cooking oil and fry the meats until crispy. Set aside.
- Using the same oil, fry blended ingredients (A) together with lemongrass until oil separates.
- Add in tamarind paste juice and mix well.
- Season with TUMIX® Chicken Stock and sugar. Mix well.
- Add in the meats and mix well.
- Ready to serve.
TUMIX® Chicken Stock Recipes
