Summary

Ingredients

• 6 tablespoon peanut oil
• 2 lime leaves
• 120 g onion (s), lare, white pulp
• 30 g onion (s), small, red
• 20 g arlic, fresh
• 2 small chilli pepper (s), green
• 2 teaspoons ginger, pickled sweet and sour, see register my recipes
• 2 teaspoons sambal banya, see register my recipes
• 2 teaspoons lemongrass paste, see register my recipes
• 5 tablespoon coconut milk, creamy
• 120 g water
• 2 tablespoon lime juice
• 2 tablespoon tamarind syrup
• 1 tablespoon ketchup (salty house style ketchup), see register my recipes
• 4 g beef broth, ranulated
• Honey to taste
• Salt to taste

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Instructions

1. Finely chop the lime leaves, removing the hard middle part. Peel, halve and slice the large and small onions. Peel the garlic and cut into thin slices. Cut off the stem of the green chillies and cut the chilli into small pieces.
2. Heat a medium pan. Pour in six tablespoons of the peanut oil, swirl the pan and when the oil is hot enough (bubbles form at the bottom of the pan), add the finely chopped ingredients, from onions to chillies, and roast until the onions start to brown. Add the ginger, sambal, lemongrass paste and coconut milk and stir. Deglaze with the water. Add the lime and tamarind juice. Add the kecap rumah asin and the beef broth. Season to taste with honey and salt. Bring to the boil briefly, add the lime leaves, garnish and serve hot.