Gagape, a Malaysian specialty

Ingredients

• 1 kilogram of meat
• A coconut
• 4 tablespoons of oil paint
• 1 teaspoon of ground pepper
• 1/2 teaspoon of cumin
• One stalk of lemongrass
• 2 tablespoons of turmeric
• Two pieces from Laos
• 2 pieces of ginger
• 6 kemiri nuts
• 1 tablespoon of salt
• Cumin: 1/2 teaspoon

The coconut meat is grated, and half of it is used to make a thick cream.

The others were cooked until golden brown, then reduced to a fine powder.

The meat is cleaned and cut into pieces.

The spices are chopped and cooked until golden brown, then the fried coconut is added.

Once the spices have developed their color, they are removed from the heat.

The meat, cut into pieces, is cooked in coconut milk.

Once the coconut milk has been boiled, add the spices and the meat.

Cook until the meat is tender.