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Iga Sapi Goreng Madu: Golden bumbu looks glossy with a fine oil line at the edge and smells rounded, not sharp.01
Iga Sapi Goreng Madu

Blend and fully fry the bumbu

Pat ribs dry. Blend shallot, garlic, turmeric, ginger, coriander, and white pepper smooth. Heat 30 ml oil over medium and fry 8–10 minutes, adding galangal, daun salam, lime leaves, and bruised lemongrass halfway. Stir until the colour deepens and raw allium smell disappears.

Ready when

Golden bumbu looks glossy with a fine oil line at the edge and smells rounded, not sharp.

Use now

4/4 portions · 1×
80 gshallotsbawang merah
25 ggarlicbawang putih
12 gfresh turmerickunyit segar
15 gfresh gingerjahe segar
5 gcoriander seedsbiji ketumbar
3 gwhite and black peppermerica putih dan hitam
25 g + 7 leaves + 1 stalkgalangal, salam, lime leaf, and lemongrasslengkuas, daun salam, daun jeruk, dan serai
530 mlneutral high-heat oilminyak goreng netral