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You need this: (for 6 people, made in a 3.5 liter Russel & Hobbs)

1200 grams of ribs (diced)
3 onions (chopped)
1 red pepper (cut into small pieces)
3 cloves of garlic (in slices)
200 ml coconut milk
1 seri stalk (lemongrass, incision, crushing and placing in herb bulb))
2 djeroek poeroet leaves (lime leaf, put in a herb bulb)
2 daun salam leaves (Indonesian bay leaf, put in the spice ball)
2 star anise whole (put in a spice ball)
1 cinnamon stick (put in a spice ball)
1 piece of ginger (very small cut or grate)
1 lime (the zest of the zest)
1 tablespoon turmeric powder
1 tablespoon fennel seeds
2 tablespoons Greensweet Brown
2 tablespoons coconut grater
2 tablespoons Thai fish sauce
2 tablespoons black soy sauce
2 tablespoons garlic-chili oil
2 teaspoons of Chinese 5-spice powder
2 beef broth cubes (crumbled)
pepper and salt
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This is how you make this delicious dish:

Season the cubes of meat with pepper, salt and flour.

Mix all the ingredients in the slow cooker and add the cubes of meat.

Put the sereh stalk, star anise, dauna salam, djeroek poeroet and cinnamon stick in a spice ball and place between the meat.

Set the slow cooker to low for 8.5 hours.

Enjoy your meal!

I ate it with brown fried rice and Thai wok vegetables.

(They look like a lot of ingredients but almost everything is herbal so it's not too bad)

 

Source / photo: Sandra Kemna