Mixed Meat Sambal Recipe

Meat and sambal lovers unite! Our divine recipe of Mixed Meat Sambal ‘Sambal Daging Campur‘ will keep your customers coming back for more. Enrich the overall taste of your favourite dish with our versatile TUMIX^® Chicken Stock, it provides a deeper, even more complex flavours to the dish.

Ingredients

Item	Cost
Water	Enough
Beef	500 g
Cow Lungs	300 g
Cow Spleen	500 g
Tamarind Peel	2 slices
Salt	1 tsp
Cooking Oil	1 cup
Lemongrass, smashed	1 stick
Tamarind Pulp, mixed with some water	1 tbsp
TUMIX^® Chicken Stock	2½ tbsp
Sugar	1 tbsp

Ingredients: Ground

Item	Cost
Shallots	6
Garlic	5 cloves
Dried Chili, blanch	35 sticks
Ginger	1 inche
Galangal	½ inch
Cooking oil	½ cup

Method

Boil beef, beef lungs and beef spleen together with tamarind peel for 1 ½ hour or until tender.
Thinly slice the beef, cow lungs and cow spleen.
Heat the cooking oil and fry the meats until crispy. Set aside.
Using the same oil, fry ingredients (A) together with lemongrass until oil separates.
Add in tamarind paste juice and mix well.
Season with TUMIX^® Chicken Stock and sugar. Mix well.
Add in the meats and mix well.
Ready to serve.