Material
kikil (or meat tetelan)

Complement
Wet noodle
Cabbage, thinly sliced
Risol, cut into medium
tomato, thinly sliced
celery, thinly sliced
chili pepper

Seasoning sauce
pepper
2 pieces of hazelnut
2 cloves garlic
4 cloves shallots
thin slice of ginger, keprek
1 sheet of lemongrass
Salt

How to make gravy
1. Boil kikil (tetelan meat) with water until meat is tender.
2. Pepper puree, walnut, garlic and onion.
3. Stir fry ground ingredients until fragrant, put ginger and lemongrass.
4. Mix the spices stir into stew tetelan (meat), cook until boiling.

How to make risol
1. Soak rice noodles in hot water until soft, drain and set aside.
2. Puree garlic and pepper, stir-fry until fragrant.
3. Enter the noodles, put salt to taste and stir until wilted vermicelli. Lift.
4. Prepare the spring roll skin.
5. Give rice noodles and spring roll skin roll.
6. Fry until golden.

How to make chili sauce
1. Boil cayenne pepper until wilted.
2. Ulek rough.
3. Give water and lemon juice.

Presentation
1. Arrange the wet noodles, cabbage, and tomato risol.
2. Sprinkle with meat sauce plus.
3. Sprinkle with celery leaves and chili pepper berries.