Ingredients

The Meat

1⁄2 kg of ground beef
Some garlic and onion
1⁄2 pack of taco seasoning
1 tsp of salt
1 tbs cumin
1⁄4 cup cilantro
1 tsp smoked paprika

Salsa

4 cups flour
2 tsp salt
2 tsp baking powder
3⁄4 cup shortening (mentega putih)
1 1⁄2 cup very warm water
1⁄2 kg tomatoes
6 shallots OR 1 onion
1⁄2 cup cilantro, chopped up
4-6 pepper (jalapeno or cabe)
1 tbs cumin
1 tsp salt

Tortilla

4 cups flour
2 tsp salt
2 tsp baking powder
3⁄4 cup shortening (mentega putih)
1 1⁄2 cup very warm water

Bean:

1 canned beans or dry beans
Salt and cumin to taste

Additional toppings:

Lettuce (torn into small pieces)
Tomatoes (chopped)
Cheese (grated – I usually use Bega)
Onions (chopped 1⁄2 onion)

The Process

The Beans

1. If using canned beans: Heat and add cumin and salsa till they taste good.
2. If using dry beans and crock pot: put in about 12 hours with low heat. Add 1 tbs of salt and some cumin to the water they are cooking in. An hour before serving, drain off any excess water and stir in more salt and cumin to taste.
3. If using dry beans and pressure cooker: soak beans the night before. Pressure cook the beans until soft (about two hours). Add salt and cumin to taste.

The Meat:

Brown the meat then drained the excess oil. Add garlic, onion and seasonings.

The Tortilla

Mix flour, salt and baking powder and shortening. Then add warm water, mix and let sit about 10 minutes to activate baking powder. Roll them out individually then grilled on top of oven.

The Salsa:

Put all the ingredients in a pot with lid and simmer for 30 minutes or more.

(Grandma’s own recipe passes on to Mama Mariana and now to Nicholas)

Ingredients

Marinade Ingredients

1 tbs All purpose Flour
1 tbs Tapioca Flour
1 tsp Soy Sauce
1 tsp Baking Soda
2 tbs water (In video, Nicholas optional change to Beer to make the meat more juicy)
*Leave in at least 2 hours in the refrigerator or overnight for better results

Sauce Ingredients

1 tbs Tomato Sauce
1 tbs Sweet Soy Sauce
1 tbs Steak Sauce (A1 or Hp Sauce)
1 tbs WhiteSugar
1 tbs Vegetable Oil
2 tbs Water

The Process

Marinade

1. Wash clean the pork ribs and pat dry
2. Mix all the marinade ingredients into a paste and mix on to the ribs
3. Leave it for at least 2 hours and even better if overnight
4. Heat up enough cooking oil to deep fry the ribs in medium heat
5. Fry the pork ribs, turn both sides till it is medium brown
6. Remove from heat, leave for 15 minutes, or until almost ready to serve
7. Heat up oil high heat, and deep fry the pork ribs shortly until golden brown

Deep Fry

1. Heat up enough cooking oil to deep fry the ribs in medium heat
2. Fry the pork ribs, turn both sides till it is medium brown
3. Remove from heat, leave for 15 minutes, or until almost ready to serve
4. Heat up oil high heat, and deep fry the pork ribs shortly until golden brown

Mixing The Sauce

1. Mix all the sauce ingredients in a bowl
2. Heat up a pan and pour the sauce in
3. Wait until the sauce is boiling and thickening
4. Remove heat and mix in the fried ribs quickly to coat all ribs with the sauce
5. Serve immediately (optional garnish with cilantro)

Ingredients

Strong White Bread Flour
10g salt
11g yeast sachet
350g water (or 350ml – you can use a measuring jug but weighing is more accurate)

Preparation

1. Add the yeast on one side of the flour. Add the salt to the other side. Then add the
   water.
2. Using a hand mixer (or standing mixer) with dough hooks, mix for 6-7 minutes until the dough forms a smooth ball and comes cleanly away from the sides of the mixing bowl
3. Place the dough into a mixing bowl and cover with a tea towel. Rest for 45-60 minutes in a warm place until the dough has doubled in size.
4. Turn out the dough onto a floured surface. Fold one edge into the centre and press down. Fold the other edge over into the centre and press down again. Fold over in half and then press down again firmly to seal the edges.
5. Turn over and place (seam side down) in a greased loaf tin. Cover with a tea towel and leave to prove in a warm (A/C-free) place for 1 hour or until doubled in size.
6. Preheat the oven to 220°C (or 200°C fan), with the baking tray already in the oven (to ensure the tin heats up as fast as possible)
7. With a razor or very sharp knife, quickly cut the top of the risen dough (this is a tricky thing to do so don’t worry if it doesn’t go right!)
8. Bake the loaf for 20 to 25 minutes. Tap on the bottom, and when it sounds hollow, the bread is done. Remove the loaf from the tin and cool.