Banak savory goulash

Banak savory goulash
Material:
10 onions
3 cm turmeric
1 cm ginger
1 cm galangal
1 tablespoon ground pepper
750 cc coconut cream from a coconut
1 stalk lemongrass, dimemarkan
1 / 2 turmeric leaveseach of acid kandis
salt to taste.
Method:
1. mangkokan finely cut leaves and so squeeze with a spoon
salt. Let correspond about 5 minutes, then wash with water until
net. Drain.
2. brain enter into boiling water briefly, then remove from heat. peel
arinya and discard the vein then blood slowly-thick brain slices
2 cm, a square 4 x 4 cm. Allow.
3. gerus onion, turmeric, ginger, galangal, and salt until smooth then
enter into the coconut cream. Also provide information on ground pepper into it.
4. These cooking spiced coconut cream with lemongrass and turmeric leaves her flip-flopscoconut cream so that is not broken.
5. after the coconut cream boils, put the leaves into it mangkokan,
add kandis acid, and pieces of the brain, and cook until boiling. reduce heat
and cook until cooked through and coconut oily brain.