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Ingredients :
250 g brisket, boiled and cut into
small bite-size pieces
1 kg innards, boiled and cut into
small bite-size pieces
5 tablespoons cooking oil
3 salam leaves
5 cm cinnamon stick
1/2 nutmeg, bruised
1 liter stock
500 cc thick coconut milk
2 sprigs Chinese parsley, chopped
finely
4 scallions, sliced finely
3 tomatoes, sliced finely
3 tablespoons fried shallots
1 lime, sliced
4 tablespoons sweet soy sauce
100 g
Melinjo nut crakers
Spices (ground)
7 cloves garlic
10 shallots
2 teaspoons fresh ginger, chopped
2 teaspoons galangal, chopped
1/2 tablespoon cilantro
2 teaspoons peppercorns
1/2 teaspoon cumin, roasted
3 candlenuts, roasted
Method :
Heat a wok with oil and saute the ground
spices, salam leaves, cinnamon and nutmeg until fragrant. Add the
brisket and innards, stir well. Pour in the stock and simmer over low
heat until cooked. Add coconut milk and continue to stir occasionally.
Simmer over low heat until fragrant. Serve hot.
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