Daging masak kicap.
Ingredient
Ingredient
400 grams of boneless meat (thinly sliced-thin or in small dice)
3 tablespoons sweet soy sauce
1 tablespoon dark soy sauce
1/2 large onion
1 white onion
2 tablespoons chopped pepper (if want to replace it with
sliced chillies also can)
1 stick of cinnamon
2 star anise
1/2 cup water
a little oil for frying
1/2 large onion (coarsely chopped)
Ropes
First blender the onion, ginger garlic to a pieces, (if you want thin slices also can) Heat the oil and saute the cinnamon and star anise, then pour the ingredients mixture and chilli paste and saute until fragrant and slightly golden. Then add sweet soy sauce and dark soy sauce, then added meat and 1/2 cup water, make sure the meat is submerged, and cook until meat is tender and sauce thickens just soy sauce, adjust taste, add salt and teaspoon of sugar, if meat is not tender can be added water, finally add in the onion coarsely chopped onion and stir until slightly wilted, remove and serve.
Happy Cooking
First blender the onion, ginger garlic to a pieces, (if you want thin slices also can) Heat the oil and saute the cinnamon and star anise, then pour the ingredients mixture and chilli paste and saute until fragrant and slightly golden. Then add sweet soy sauce and dark soy sauce, then added meat and 1/2 cup water, make sure the meat is submerged, and cook until meat is tender and sauce thickens just soy sauce, adjust taste, add salt and teaspoon of sugar, if meat is not tender can be added water, finally add in the onion coarsely chopped onion and stir until slightly wilted, remove and serve.
Happy Cooking
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