# data[].attributes.body
Enter the spice that has been blended. Stir back until all the ingredients are well blended until slightly boiling. and after that add the pieces of beef and stir again until the meat is tender and santanya shrink and thick.

# data[].attributes.body
Prepare a pan rather large measure so as not to spill when cooking. Enter the coconut milk and spices and then stir until all the ingredients are mixed evenly with medium heat.

# data[].attributes.body
should be done is puree garlic, onion, red pepper, ginger, laos and kemiri until really smooth. Can use a blender to make it faster and smoother.

# data[].attributes.body
Lemongrass grab a white part of just about as much as 1 bar. Wash it clean and then hit it or make it easy to sink in with other spices.

# data[].attributes.body
Turmeric leaves approximately as much as 1, the appropriate salt taste, Ginger approximately 2 cm only. Peel the skin and then spread so easily smoothed together with other spices, red onion approximately 10-12 pieces and garlic 5-7 pieces, more or less 4 pieces of pecan

# data[].attributes.body
use coconut fruit that is old so that the coconut milk is more thick and savory taste.

# data[].attributes.body
slim beef before cooking, beats the meat with a jagged meat beatter until it becomes slightly flat. After that, tingga cooked with spices according to taste.