Onion 1 kg (650 g shallots made fried onions, 350 grams for a mixture of spices).
Garlic 400 grams
Coriander finely 50 grams
Galangal 50 grams
Leaves 15 pieces
Serai 7 pieces
750 grams of sugar
50 grams of tamarind
2000 ml thick coconut milk
How to make:
Beef washed and cut into pieces and boiled for 1 hour (additional info: Each 1 kg of meat boiled with ½ liter of water). After the meat cooked, remove the meat and then separated into sections ketch ( "Suir" )and slowly crushed so finely shaped fibers.
Galangal and lemongrass was beaten until bruised. Onion (350 grams), garlic and cilantro until finely ground, then sauteed. After a rather fragrant when fried, add the coconut milk, galangal, tamarind, sugar, bay leaves and lemon grass. Cook until boiling and the volume of milk in half. Fire should not be turned off, but diminished.
Meat that has been in "suir" was incorporated gradually into the boiling milk. The fire remains diminished, just to keep the milk still boiling. Then stir the meat and coconut milk slowly until half dry ingredients (shredded berbentuklembab). Lift Abon moist, then fried in hot oil (temperature 1700C) until crisp.
Drain shredded ripe and crisp from the fryer. Abon the drained mixed with fried onions.
When finished mixed with shredded fried onions, immediately packed in a sealed package.