Material:

• 200 grams of meat tetelan
• 3 stalks green onion cut 1 ½ inches
• Water taste
• Salt, to taste fried onions
• 2 fruit squash, peeled cut in small boxes lengthwise
• Miyak for sauteing



Marinade:
• 10 red onions
• 3 cloves garlic
• two walnut grain
• 10 round grains pepper
• A little ginger and galangal
• Shrimp, salt to taste

How to cook:

• boiled meat with salt and enough water until tender
• Shrimp cleaned then fried half-cooked, drained
• Cut the meat small boxes rather thin
• pan-fried spice paste until fragrant smell of meat and broth and then enter
• When it boils enter the chayote, green onion and a tablespoon of tamarind juice java
• Cook and down a minute, until cooked birkan
• Add a little fried onions and serve