Wednesday, January 18, 2012


With water that is not too much meat is cooked bean pods are boiled with a small flame so that the meat can be padded so that the spices more pervasive.

Ingredients and spices:
COOK MEAT  PEAS500 grams of thigh meat, cut into 5x5 cm
75 grams of peas
2 large green chilies, seeded, sliced oblique thick 1 / 2 cm
1 piece of red tomatoes, cut into pieces
1 teaspoon salt
3 / 4 teaspoon granulated sugar
1 leek, cut into oblique
500 ml of water
2 tablespoons oil for sauteing


2 cloves garlic
3 grains of red onion
3 pieces of curly red peppers
1 cm turmeric, roasted
1 / 4 teaspoon ground pepper

Processing Method:COOK MEAT  PEAS

1. Sauté the ground spices and large green peppers until fragrant. Insert meat. Stir until the color changes.
2. Add the tomatoes. Stir well. Enter the salt and sugar. Stir well.
3. Pour water gradually. Cook until soft and thick sauce.
4. Add the peas and scallions. Stir well.

Serves 8

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