Lombok Kethok

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno

(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients:

3 Tbsp oil (a mix of coconut oil and olive oil works well), for stir frying
100g shallots (about 4 large or 8 small)
12 g garlic (about 3 cloves)
250 g beef brisket (about 8 1/2 oz)
4 Tbsp kecap manis
150 g green chiles (about 10 chiles- serrano or jalapeno)
1-cm long galangal- hlaved and bruised
3 salam (Indonesian bay) leaves
1 lemongrass (take the white part only)- halved and bruised
100 ml beef broth (can use liquid from boiling the brisket)
Sea salt

Instructions:

Boil the brisket with water, halved lemongrass, 1/2 cm long galagal, and 1 salam leaf until tender. Leave and set aside 100 ml the beef boiling liquid. Then, cut the beef into slices or cubes.

In a wok, heat the oil and stir fry shallots and garlic until fragrant.

Add another halved of lemongrass, 1/2-cm long galangal, 2 salam leaves, beef slices/cubes, kecap manis and beef broth. Cook until the liquid evaporates. Remove from the heat and serve with warmed cooked rice.

From pigpigscorner.com