subject: Opor Tongue, Umami and Empuknya receptor studied responds Gravy Beef Tongue [print this page] Opor Tongue, Umami and Empuknya receptor studied responds Gravy Beef Tongue
Lapar.com - Buddy hunger must have been familiar with the name of chicken opor, usually at every banquet feast, a mandatory name of this food we eat over the kitchen. Well if we usually only know the chicken opor, let's try with a new recipe on this one. Voila this is the opor tongue, opor a tasty sauce combined with a soft tongue gave birth to a new taste sensation on the tongue
Materials:
1 slice of beef tongue.
1 stalk lemongrass, crushed.
finger galangal, crushed.
2 bay leaves.
4 lime leaves.
400 cc liquid coconut milk.
500 cc of thick coconut milk.
3 tablespoons cooking oil.
Subtle Seasonings
10 grains of red onion.
5 cloves of garlic.
4 items hazelnut.
2 tsp coriander.
tsp cumin.
1 tsp pepper round.
Slice of ginger.
Salt, sugar to taste.
How to make:
Boil tongue into boiling water to taste for 20 minutes, then lift and remove the shell. After that cut into small round pieces.
Stir-fry ground spices, lemon grass, galangal, bay leaves and lime leaves until fragrant. Then insert the piece of tongue and liquid coconut milk into it.
Cook until soft and cooked tongue. If the tongue is still hard to add more water to taste.
If the tongue is tender, enter the thick coconut milk, stir and let it boil reduce the heat.
Cook until the coconut milk is a bit oily. Then lift, ready to be served and add a little fried onions.
