How to Make Rabeg, Banten Cuisine

Typical Banten Cuisine - Rabeg

IS - So much Indonesian Cuisine, for the time being we leave Aceh Cuisine. We turn to the city of Banten, which is still part of the Java region, but has now become a province in Indonesia.

On this occasion I will share tips and how to cook a dish called Rabeg. It may sound foreign to some Indonesian food lovers. But perhaps many know about this type of cuisine. For more details, let's see together how to make it and what ingredients are needed.

Ingredients:

• 200 grams of mutton, cut.
• 200 grams of goat lung, cut.
• 500 ml of water.
• 5 spring onions, thinly sliced.
• 2 garlic cloves, thinly sliced.
• 1/2 teaspoon ground pepper.
• 2 cm ginger, crushed.
• 4 tablespoons sweet soy sauce.
• 1/2 teaspoon tamarind.
• 1 teaspoon salt.

How To Make Rabeg:

1. Put all the ingredients in the cooking utensil except water, turn on the heat, stir and cook until the meat changes color.
2. Pour some water, stir, cook until it dries.
3. Gradually add the remaining water over low heat until soft and the spices are absorbed.

That's how to make Rabeg, Typical Banten Cuisine. Hopefully it's useful, good luck and enjoy.