RUDY CHOIRUDIN | ROLADE BUMBU BESENGEK

It's so easy! Here's Chef Rudy's recipe for Rolade Bumbu Besengek! Intrigued? Watch the video until the end, ViLovers! BESENGEK SPICY ROLADE RECIPE Ingredients 1: 400 g high-protein minced beef 200 g low-fat minced beef 1 egg 1 tbsp coconut oil Ingredients 2: 1 1/2 tbsp fried garlic chips 2 tbsp fried onions 1 tsp ground pepper 1/4 nutmeg 1 1/2 tsp bouillon powder 1 tsp salt 1 tsp sugar Ingredients 3: 4 thin omelets made from 3 eggs 200 g shabu shabu 1 large carrot, cut into long, whole sticks 100 g green beans, remove the ends, leave intact Sufficient aluminum foil Ingredients 4: (mashed) 5 large red chilies 5 shallots 4 cloves garlic 2 candlenuts 1 stalk lemongrass, white part 2 cm galangal 3 cm ginger 1 tsp ground turmeric 1 tbsp ground coriander 1/2 tsp ground pepper 1/2 tsp ground cumin 1/4 nutmeg 1 tsp salt Ingredients 5: 5 tbsp coconut oil 3 kaffir lime leaves 500 ml thick coconut milk 1 tbsp brown sugar 2 tbsp tamarind water 1 tsp granulated sugar 150 ml medium-thick coconut milk Method: Mix ingredients 1 and 2 until the spices are evenly combined and the meat is tender (you can use half the mixture after stirring continuously in a chopper for a chewier texture). Spread the shabu shabu beef 20 cm wide on oiled aluminum foil. Place the omelet on the shabu shabu shabu. Spread the minced meat evenly over the omelet. Add carrots and green beans alternately, then roll up neatly and tightly. Cover with aluminum foil and secure the ends of the foil. Pierce with toothpicks until evenly distributed (2 roulades). Steam the roulades over low heat for 20 minutes. Cool, then pan with a little oil until fragrant, cut into pieces. Arrange on a plate. Sauté the ground spices until fragrant and cooked through. Add all remaining ingredients (except 150 ml coconut milk). Cook over low heat until oily. Remove from the heat and pour the spices over the roulade. Serve with the spices.