Rabeg recipe

Rabeg Ingredients:

1 kg of goat entrails, cut into medium-sized (2 × 3 cm)
250 gr lamb, cut giblets.
BWG 250 g thinly sliced ​​red
6 cloves of BWG white, sliced ​​TPIS
3 cm ginger, minced
1 / 2 teaspoon pepper
50 cc of soy sauce
2 tablespoons tamarind
tamarind water
palm sugar to taste

Cooking Rabeg

mix all ingredients together, within pot / pan
Cook over low heat, pour the water sdkit DMI sdkit stirring.
cook until soft and tender meat
Add water if it is less

5 servings