Gulai Kikil ( Indonesian Cow's Foot Curry )

It takes diligence and persistence to prepare the dish.
If you love slow cook then the dish will pay all of your hard effort.

Ingredients:

1 Foot of cow
4 cups Coconut milk
1 Turmeric leaf
2 seed of False mangosteen ( Common english name for "Asam Kandis"). It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".
2 Kaffir lime leaves
1 stalk Lemongrass


Blended spices:

1 tbsp Blended red chilies
2 cm Turmeric
5 pcs Candlenuts
2 cm Laos / Galangal
6 cloves Garlic
10 pcs Shallots

How To:
1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.
2. Remove the bones and then cut the meat into small sizes according to your preference.
3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.
4. Add the meat pieces and cook until the coconut milk thickens and oily.
5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.
6. Lift.

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East Java Traditional Clear Soup

East Java Traditional Clear Soup

Ingredients;

• 300 gr beef shank
• 300 gr beef lung
• 3 bars lemon grass
• 4 lime leaves
• 2 cm ginger, punched
• 1 liter water

Blended Seasons;

• 6 shallots
• 3 garlics
• 5 candlenuts
• 3 cm roasted turmeric
• 1 tbsp salt
• 1 tsp pepper

Cooking Methods;

• Boil shank and lung till tender, remove from heat, cut them as desired, set aside
• Re- boil the meat broth, add hot water till it become 1 liter, add lime leaves, lemon grass and ginger
• Heat cooking oil, saute blended season till fragrant, pour it into the broth, add meat, add salt cook till the taste absorbed into the meat.
• Ready to be served
  

Pallu Basa

PALLU BASA

Ingredients;

• 1 kg meat cut 1 x 3 x 5 cm
  
• 150 gr shredded coconut
• 2 bars lemongrass
• 1/2 nutmeg
• 3 cloves
  
• 5 cm cinnamon
  
• 2 tbsp tamarind water
• 1 ltr coconut milk
• 3 tbsp cooking oil for sauteing

Blended Seasons;

• 2 tbsp corriander
• 1/2 tbsp pepper
• 1 tsp aniseed
• 1/4 tsp dill seed
• 100 gr red chili
• 8 shallots
• 1 1/2 tsp minced ginger
• 1 tbsp galangal
• 1 tsp salt

Cooking Methods;

• Saute blended seasons, lemongrass, clove, nutmeg, and cinnamon till fragrant,
• Add meat, stir till the colour changed
• Add shredded coconut and coconut oil, cook till meat tender and the coconut milk thickened
• Pour tamarind water, boil for 5 minutes
• Remove from stove, ready to served