Recipe for Acehnese Culinary Beulangong Sauce for the celebration of Islamic holidays

1. Ingredients :

• 2 kilograms of beef
• 1 medium jackfruit

2. Fine seasoning :
• 2 oz dried chili
• 2 oz red chili
• 1 oz Cayenne pepper
• 1 oz coriander
• 200 grams coconut gongseng
• 50 grams of garlic
• 50 grams ginger
• 50 grams turmeric
• 50 grams of hazelnut
• A coconut which is not too old but quite ripe, and grated.

3. Other seasonings:
• 250 grams of red onion, chopped
• Lemongrass stalks to taste
• Curry leaves to taste
• 2 pieces of nutmeg
• 1 tablespoon cardamom
• 1 tablespoon of flower
• Salt to taste

How to make:

1. Puree all the spices. You can use a blender, food processor, or pestle.
2. Wash the meats, then cut into pieces according to taste. Prepared a pot. Put them in it.
3. Sprinkle the ground spices over the meats along with the roasted coconut and grated
coconut. Then mix until smooth. Add a little water to cover the meats.
4. Add other spices to the pot. Add salt and seasoning to taste. Cover the meats until it is quite
tender.
5. If the meats are tender enough, add enough water to ripen them. Then enter the jackfruit
that has been washed and cut into pieces.
6. Then Continue to cook while stirring, adjust the taste. If the meat is done enough and the
taste is right, turn off the heat. Last, Beulangong sauce is ready to be served.