Mixed Meat Sambal

Mixed Meat Sambal
10 pax
Enough Water
500 g Beef
300 g Cow lungs
500 g Cow spleen
2 Tamarind peel
1 tsp Salt
1 cup Cooking oil
1 stick Lemongrass, smashed
1 tbsp Tamarind pulp, mixed with some water
2 ½ tbsp TUMIX® Chicken Stock
1 tbsp Sugar

Ingredients (A): blended

6 Shallots
5 cloves Garlic
35 sticks Dried chili, blanch
1 inch Ginger
½ inch Galangal
½ cup Cooking oil
  1. Boil beef, beef lungs and beef spleen together with tamarind peel for 1 ½ hour or until tender.
  2. Thinly slice the beef, cow lungs and cow spleen.
  3. Heat the cooking oil and fry the meats until crispy. Set aside.
  4. Using the same oil, fry blended ingredients (A) together with lemongrass until oil separates.
  5. Add in tamarind paste juice and mix well.
  6. Season with TUMIX® Chicken Stock and sugar. Mix well.
  7. Add in the meats and mix well.
  8. Ready to serve.
Product Used
Product Used for the Recipe
TUMIX® Chicken Stock Recipes
TUMIX® Chicken Stock Recipes
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