The main ingredient
150g spaghetti, boiled al dente
3 tbsp vegetable oil
300g beef gandik
2 tbsp tamarind water
1 tsp salt
400ml water
Green chili sauce ingredients
100g green chili
50g curly green chili
10 pieces of green chili
5 red onions
2 cloves of garlic
1cm ginger, bruised
1 lemongrass stalk, bruised
1 tsp Royco Chicken Broth
4 tbsp vegetable oil
How to make
1. How to make beef jerky: Bring water to a boil and boil the sliced beef gandik for 25 minutes. Add tamarind water and salt, then boil again for 35 minutes until soft and absorbed. Lift and drain.
2. Place the meat on a cutting board and beat with a fork until it is thin and wide.
3. Heat the oil in a frying pan and fry the meat until brown. Lift and drain.
4. How to make green chili sauce: Boil green chilies, curly chilies, and cayenne pepper, as well as garlic and shallots for 3 minutes. Lift and drain. Then, puree the ingredients that have been boiled.
5. Heat the skillet and oil over medium heat. Add ground spices and add lime leaves, lemon grass, Royco Chicken Broth. Saute until fragrant.
6. Solution: Saute the spaghetti for a while with the chili sauce and beef jerky. Stir until smooth and serve.
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