Kue Lapis Manado recipe

As the name implies the dish in Indonesia, which has just Manado, North Sulawesi

1 ½ lb (700 g) beef sirloin
3 cloves
¼ c. teaspoon freshly grated nutmeg or ground nutmeg
1 teaspoon salt
2 cups (500 ml) of water
Oil for frying

Spice Paste
6.8 The long fingers of peppers, seeded
1 (2 ½ cm) kencur fresh root, peeled and sliced
1 in (2 ½ inch) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
1 (2 ½ cm) fresh ginger, peeled and sliced

2 teaspoons coriander seeds or 1 teaspoon ground coriander
1 teaspoon ground white pepper

Cooking Directions:

Prepare the spice paste by grinding all the ingredients into a smooth paste in a mortar or blender, add a little water if necessary to keep the mixture turning

Heat 1 tablespoon oil in a wok over medium heat and fry the paste until fragrant Spice, 3-5 minutes. Add meat, cloves, nutmeg, height, and water and bring to boiling, then slowly revealed for 3-5 minutes, until meat is half cooked. Remove from the pan and cook for 5 minutes in stock until it thickens, turn off the heat. Cut the meat into thin strips

Heat oil in a wok over high heat until hot. Fry beef strips 2 to 3 minutes until golden and cooked. Remove from hot oil and drain on paper towels. Aarangi meat on a platter and pour sauce on top. Serve immediately.