Enjoy A Delicious Coconut Curry Goat Brain

22 Nov 2015

Jakarta-Goulash is one of the typical recipes of Sumatran Curry adapted from original India spice-rich. And s is one of the typical recipes of Sumatran Curry adapted from original India spice-rich —resep gulai kambing


Confused to cultivate practical and goat brains are delicious. Here’s how to cultivate Coconut Curry goat’s Brain as the culinary heritage of Recipes excerpted from Bango: —resep iga bakar


500 g of goat’s brain, cut according to taste
200 g of goat’s head like other parts of the tongue and the fleshy, cut into pieces
1 ½ L of ½ grain thin coconut milk coconut
2 pieces of bay leaf
1 stalk Lemongrass
2 cm galangal, memarkan
2 pieces of Orange leaves
2 butir Cardamom
1 tbsp sweet soy Bango
1 tsp tamarind water
2 tbsp oil, for sauteing


Seasonings, puree:
3 cloves garlic
6 grains of red onion
6 pieces red pepper
2 roasted pecans, grains
2 tsp coriander, roasted
1 tsp white pepper granules
¼ TSP ground cumin, roasted
1 cm ginger
1 cm turmeric, roasted
¼ TSP cinnamon powder


How To Make It:
Heat oil, Saute seasoning smooth until aromatic add the Bay leaves, lime leaves, Lemongrass, galangal, and cardamom. Mix well.


Enter the part of the other head of the goat, stir-fry until changes color. Move into the pot.


Pour the coconut milk, Cook over low heat while stirring until meat is cooked through and tender. Enter the sweet soy sauce Bango.


Enter the brain and tamarind juice. Bring to a boil. Lift.


Serve warm with boiled chili sauce, sliced tomatoes and crackers as well as a sprinkling of fried shallots.

TAGS curry goat



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