Abon Sapi Gurih

500 g beef tenderloin
750 ml water
2 pieces of lime leaves, discard the bones of the leaves
1 bay leaves
1 stalk lemongrass, crushed
1 tablespoon coriander, roughly mashed
100 ml coconut milk
1 tablespoon soy sauce
1 1 / 2 teaspoon salt
1 teaspoon brown sugar
2 tablespoons cooking oil for sauteing
Enough Cooking oil for deep frying

Spices:
5 cloves shallots
3 cloves garlic
2 cm galangal
3 cm lemongrass white part

Method:
1. Boil meat in water with lime leaves, bay leaves and lemon grass until absorbed and the meat is tender. Take the boiled meat and split it to small pieces by hand. Set aside
2. Heat the cooking oil, saute ground spices until fragrant. enter suwir meat, coriander, salt, and brown sugar. Mix well.
3. Add soy sauce. Stir until the meat is wrapped in soy sauce. pour coconut milk. Cook until slightly dry.
4. fry the split ed meat to dry, squeeze and let it cool.

Singit

Cuisine from Jepara area is similar to meat cooked in sweet soy sauce, but the dominant flavor is not just sweet, but tasty because there is a blend of coconut milk and sweet soy sauce

Ingredients:
500 gr beef shank, medium cut
350 ml coconut milk from half coconut
3 tablespoons sweet soy sauce
1 1 / 4 teaspoon salt

Spices (use blender to mix it well):
3 pieces chili
8 cloves shallots
2 cloves garlic
1 teaspoon brown sugar

Method:
1. Mix meat and spices, mix well
2. Pour coconut milk, mix well
3. Add soy sauce and salt
4. Cook over medium heat while stirring occasionally until cooked through and sauce thickens