Abon Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Brown Sugar,
500 gram: Rumpsteak, lean
3 tsp: Coriander,
1 1/2 tsp: Cumin,
1/4 tsp: Laos, Galangal
2 tsp: Lemon juice,
4 each: Medium onions, chopped
1 each: Medium onion, crushed
2 each: Garlic cloves, crushed
120 milliliter: Santan, thick coconut cream
2 each: Curry leaves,
Oil as required,
Salt to taste,
Directions:
Boil the meat in sufficient water until the steak is cooked and almost
disintegrating. Remove the meat from the stock and shred it. Mix the
following ingredients and spices together thoroughly: meat, crushed
onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
Fry the above mixture in a little hot oil on a high heat for
approximately five minutes. Add the santan and the curry leaves, turn
the heat to medium and cook until everything is cooked and all fluid
has evaporated. Remove the curry leaves. Fry the chopped onions in
hot oil until they are brown and crisp. Mix the fried onions with the
mixture prepared above.
Serving: Abon will keep quite a long time if kept in a tightly-closed
jar. It is eaten as a side dish and is particularly tasty with warm
plain rice. It is also used as a filling for omelettes, or sprinkled
on breakfast toast.
Recipe from "Cooking the Indonesian Way", by Alec Robeau
Source from luhu.jp
disintegrating. Remove the meat from the stock and shred it. Mix the
following ingredients and spices together thoroughly: meat, crushed
onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
Fry the above mixture in a little hot oil on a high heat for
approximately five minutes. Add the santan and the curry leaves, turn
the heat to medium and cook until everything is cooked and all fluid
has evaporated. Remove the curry leaves. Fry the chopped onions in
hot oil until they are brown and crisp. Mix the fried onions with the
mixture prepared above.
Serving: Abon will keep quite a long time if kept in a tightly-closed
jar. It is eaten as a side dish and is particularly tasty with warm
plain rice. It is also used as a filling for omelettes, or sprinkled
on breakfast toast.
Recipe from "Cooking the Indonesian Way", by Alec Robeau
Source from luhu.jp