Beef Tendons and Nappa Cabbage in Coconut Sauce

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Easiest Way to Prepare Favorite Beef Tendons and Nappa Cabbage in Coconut Sauce

Beef Tendons and Nappa Cabbage in Coconut Sauce

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The variety of servings that can be served to make Beef Tendons and Nappa Cabbage in Coconut Sauce is 2 servings. So make sure this portion is sufficient to serve for your self and your beloved household.

Oh yes, simply to add, the time needed to cook dinner Beef Tendons and Nappa Cabbage in Coconut Sauce is estimated to be round 10 minutes.

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So this recipe came up when I had no idea of what to cook but I want to use whatever I have left on the fridge … so here goes ๐Ÿ˜Š

#Ramadan

Substances and spices that need to be Prepare to make Beef Tendons and Nappa Cabbage in Coconut Sauce:

  1. 200 grams beef tendons (gravels) cut into mini squares, boil
  2. 6 pieces nappa cabbage leaves, slice
  3. 2 garlics, slice
  4. as needed Water
  5. Oil for frying
  6. 70 ml coconut cream
  7. Salt
  8. Pepper
  9. Sugar
  10. Chicken powder

Steps to make to make Beef Tendons and Nappa Cabbage in Coconut Sauce

  1. Heat the oil in a fying pan.
  2. Add the garlics and stir until fragrant.
  3. Add the water and coconut crean. Stir evenly. Keep stiring so the coconut cream doesn't separate.
  4. Add in the tendons. Let it simmer until soft.
  5. Add in the nappa cabbage. Stir again.
  6. Then add the seasonings. Stir and taste test.
  7. Turn off the heat when everything is ready.
  8. Serve.
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