Bolu caramel

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Ingredients
1 kg of Beef
2 Grains Kelapa (Original Recipe 3 items)
2 stalks of lemongrass
5 pieces of Citrus Leaves
3 pieces Leaf Salam
2 pieces of Turmeric Leaf
1 thumbs up Galangal
3 cloves
2 liters of Coconut Water
Ground spices :
100 grams of red onion
5 Garlic cloves
1 tbsp Coriander
1/4 teaspoon cumin
1/4 of the nutmeg
1 segment Jempol Ginger
100 grams of Red Chilli
Step

Prepare all ingredients.

Squeeze coconut milk with coconut water. Take the lumpy course.

Enter the finer spices, lemon grass, cloves, bay leaves, turmeric leaves, lime leaves, and lemongrass.

Stirring the coconut milk to boil. Enter the meat, sugar, and salt.

Use a small fire. While stirring until the shrinkage and brown color. Approximately 2 - 3 hours.

If it is out of oil, turn off the fire.

Store in a sealed container in the refrigerator. Warm before serving. The more often warmed, rendang more delicious.