Ingredients:
1 ½ pounds ground beef
12 cups of coconut milk from 3 coconut
2 seeds kandis acid
1 stalk lemongrass, crushed
1 turmeric leaf sheet
2 kaffir lime leaves
salt to taste
Blend:
1 ounce red chili
15 pieces red onion
6 cloves garlic
5 pieces of hazelnut
2 cm ginger
3 cm laos (which need not be crushed, just in keprak only)
Methods:
Meat is cut according to taste.
In a frying pan: boil coconut milk with spices are blended plus leaves and kandis acid.
Stir constantly until thickened coconut milk that is not broken. When it started out oil inputs pieces of meat
Stir constantly and cook over medium heat. If you want to reduce the fire blacked out.