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Gehu Bandung
Bandung — Mother recipe · en it
A traditional Bandung dish, Gehu Bandung, combines the flavor of well-cooked beef with a sweet and spicy taste.
⏱️ 10 min prep + 50 min cottura · 4 porzioni · media
Ingredients
- 500 g of beef, cut into pieces
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1 dried chili, sliced
- 1 tablespoon of ground pepper
- 1 tablespoon of salt
- 1 tablespoon of olive oil
- 1 liter of beef broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of chili extract
- 1 clove of red clove, sliced
Method
- In a large pot, heat the olive oil and sauté the onions and garlic until they become golden.
- Add the beef and cook until it is well done.
- Add the beef broth, soy sauce, pepper, salt, sugar, and chili extract. Stir well.
- Bring to a boil and reduce the heat, let it simmer for 30-40 minutes.
- Finally, add the dried chili and the red clove, stir and let it simmer for another 10 minutes.
- Serve hot, accompanied by rice or bread.
The story
Gehu Bandung originates from the city of Bandung, Indonesia, where local cuisine blends with influences from other regions. The name Gehu comes from a local term referring to a traditional pot used for cooking beef.
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