Serundeng Paru Babat

Ingredients:

500 grams of cow lungs
500 grams beef tripe
3 tbsp vegetable oil
1 half-old coconuts
3 pieces bay
5 existed dauh orange
2 cm ginger, memarkan
2 cm lengkuas, memarkan
3 tbsp vegetable oil
2 tbsp tamarind water

Puree:

8 cloves onion
5 cloves garlic
1 tbsp coriander, sangrai
1 tsp caraway, sangrai
3 tbsp sugar
1 tsp salt

Method:

Lungs and tripe stew cooked, cut.
Coconut half old, peeled, wash clean, Drain and scar stretching.
Sangrai grated coconut yellow to brown, lift.
Stir-fry until ingredients that are fragrant, and enter the lungs, tripe, salam leaves, orange leaves, ginger, lengkuas, enter the tamarind water. After coconut sangrai enter the kiln, the average mixed with spices, lift.
After the cold, store in stoples hermetic.

lautanindonesia/ aroma