RICE krawu

Krawu rice is a dish from East Java town of Gresik rather than being presented with two kinds of toasted coconut. Yellow and red palm oil is also equipped with chili paste and tealh beef cooked with spices and coconut milk.
 

The ingredients / condiments:
300 grams of beef brisket
600 ml of water
1 teaspoon salt
2 bay leaves
1 stalk lemongrass, take the white, crushed
175 ml coconut milk from half coconut

Subtle seasoning:
9 red onions
4 cloves of garlic
1 cm galangal
1 cm turmeric, burned
Granules 2 teaspoons coriander, roasted
3 eggs pecans, toasted
1/2 teaspoon tamarind
1/2 teaspoon brown sugar
1/2 teaspoon salt

Poyah Yellow Coconut:
1 clove of garlic
1/4 teaspoon salt
2 cm turmeric, burned
2 pieces of lime leaves, bones removed
50 grams of coconut, shredded long
1/4 teaspoon sugar

Red Poyah:
3 large red chilies
2 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 coconut, shredded long

Sambal shrimp paste, puree:
5 large red chilies, fried
5 pieces of red chili, fried
1 teaspoon shrimp paste, roasted
1/4 teaspoon tamarind
3/4 teaspoon brown sugar
1/2 teaspoon salt

complement:
600 grams of white rice

How to make:

     Boiled meat, water, and salt until half cooked. Cut into pieces 1 cm dilated thick fiber direction. Measure broth 250 ml.
     Boil broth, meat, spices, bay leaves, and lemongrass. Cook until the meat is cooked. Shredded-shredded.
     Cook the meat back, pour coconut milk. Cook until absorbed and dry.
     Poyah yellow oil, garlic puree, salt, turmeric, lime leaves, grated coconut, and sugar. Stir well. Enter the roasted coconut and spices over low heat until dry. Do the same for the red poyah.
     Serve white rice, shredded meat, coconut poyah yellow, red poyah, and chili paste.

For 8 servings