Resep Krengsengan Daging Kambing empuk

Assalamualaikum Happy eating everyone, lunch or dinner, I had meat for lunch and it tasted really spicy, basically nampol but the meat wasn't tough, I cooked meat from goat. This goat meat dish comes from East Java and the cooking method is really simple and not complicated to make. For those of you who like to be lazy about cooking, this will definitely be suitable for you. I will also share tips on how to make this meat dish really delicious, not too tough, don't be against this menu from East Java, it's called krengsengan, well, it's also called krengsengan goat because it's made from goat meat, come on, you don't have to. After a long time I taught you how to cook krengsengan goat, watch the video until the end and don't forget to give your support by pressing the subscribe button, like comments and turn the bell black so that you always update my recipes before starting to cook, subscribe, activate the bell. Thank you. Come on, let's prepare the ingredients and This seasoning is also simple, no need for anything complicated. I use goat meat from the billy goat type. Usually, billy goats are said to be famous for their perengus smell. I slice them like this, cut into small cubes and all parts of the meat have a little fat, that's okay. In fact, it makes it even more savory. Later, I cook 1 kg of goat meat which has been cut into pieces and cleaned. Prepare this sweet soy sauce, about 3 vegetable spoons, then we use about 8 cloves of garlic, add 8 cloves of shallots, then make this really spicy. We will grind the red cayenne pepper later and you can add the beef stock. Unfortunately I have never found goat stock and add about 1 tablespoon of mushroom stock. Apart from the red cayenne pepper which makes it spicy, also add pepper. And add about three or four candlenuts too. To remove the smell, add about one knuckle or two knuckles of ginger. Later we can mash it together with the shallots and garlic. Don't forget to add lime leaves, then there are bay leaves. Also add about 2 to 10 stalks of lemongrass, which we chop in pieces to get the juice. -The juice will come out in clumps or broken, you can also add galangal, about 2 to 3 slices, just enough and add green tomatoes around the fruit and there are red tomatoes. I use cherry tomatoes. Yes, I will just use whole ones if you don't have cherry tomatoes. You can also add red tomatoes and large green chilies and these large red chilies are not spicy, yes, then there are spring onions, later we will cut them into large pieces and later I will give you tips so that the meat doesn't smell like stew, but first I will grind the spices first. Now is the time. I'm going to make this seasoning. I'm going to grind the pepper first. The pepper is about 1 tablespoon. Then it will be more spicy. Apart from using the red chilies, then there's ginger, garlic, shallots, we'll grind it all. Actually, for those of you who are too lazy to mix, you can blend it. Yes, search for it. It's simple and don't forget to grind the red cayenne pepper until it's soft. Well, here's the level of spiciness. It also depends on your individual taste. You can add or subtract the chili. Now for the candlenuts, you'll make it more savory, but you can't add too much. because the dish won't last long. I mean, if there are too many candlenuts, it's easy to clean. The green tomatoes are sliced ​​big, the chilies are sliced ​​big, the red and green chilies are big because this is actually for garnish, yes, for decoration, well, we want to boil the meat for a while, plus galangal and don't forget to tie the lemongrass and crush it and for the meat, cut it into small pieces, yes, like dice, so it's easy to chew later. Now, let's boil the water with the addition of the lemongrass and galangal until it boils. When it's boiling, we add the meat. It won't take long. just until it changes color and the dirt comes out. Well, this is a trick so that the food doesn't smell of prengus. Well, just stir it, turn it back and forth so that it is evenly distributed, so until the red color of the meat turns a bit blackish, a bit runny, at most it only takes a few seconds or not. minutes and immediately we lift it, we strain it. Well, you see, the water is water from blood, dirt, dirt, the smell can all fade away and we don't even use the water from the rest of the meat stew, we throw it all away, so at least it minimizes the disease that arises. This is the result of eating red meat and the meat will also be immediately doused with cold water for just a moment. Now it's time to stir-fry the spices that we have ground. Well, this is the recipe from Sima's recipe specifically for all dishes, whether it's meat or chicken. What are the ingredients for sautéing all the spices so that the taste will be tastes different, more delicious, doesn't smell of raw spices, the spices already smell fragrant, add the meat and don't wait too long, we add all the spices, including soy sauce, stock seasoning or mushroom powder. For friends who want to add fitsin, go ahead and stir everything- Stir evenly so that the spices are evenly distributed and don't have streaks in the Bentong and it doesn't take long, please add just a little warm water, you don't need much, at most 100 milliliters because the meat itself has already released water, just add a little salt and granulated sugar to make the taste later. e savory and sweet, well, here's the trick to make the meat tender, cook it covered for only about 30 minutes over low heat, let it cook in boiling sauce, wait for 30 minutes and try opening it. What does it look like? It's starting to shrink, okay? Then we turn off the heat, keep it closed. wait for 45 minutes to 1 hour then we turn on the fire again with medium heat, don't make it too big, we cook it covered, we also let it boil in the pan, cover it and we wait until the sauce is nyemek-nyemek or nyemek- There's only a little bit of nyemek left, like this, when the fire is low, we throw away all the leaf spices because we don't use these anymore, then we put in the C tomatoes, they're all intact, it doesn't take long, it's only a few seconds and then we put in the green tomatoes, it doesn't take long. Also, so that the green color stays good, the red color stays fresh, just turn it over for a few seconds, then follow the large red and green chilies which have been sliced ​​into large pieces, we add it and stir it for a while to keep the color green, then the Apin is turned off and followed by adding it. turn the spring onions upside down, the fire is dead, okay? Well, I was so enthusiastic that I was talking about it while tasting it. Oh, it tastes uh, it's really delicious, it's just as spicy on the tongue as it is spicy in the throat because of the combination of cayenne pepper and pepper. Just looking at the color makes us hungry because it's red. there's green and it's still B, the color is good, it's not too ripe, who else would refuse if we were given lunch with krengsengan, very tender goat meat, now we're ready to serve it for lunch. Well, maybe if there are a few spots on the edges of the plate, we'll clean them so that neat, so serving it is neat, clean, it will also increase your appetite, it will increase, you can prepare it with fresh green lettuce leaves and add fried onions. Wow, that's great. Anyway, thank you for watching, I hope it's useful. 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