Bandung Curry Rice Cake

ingredients

Lontong/Ketupat to taste (Indonesian Rice cake)750 gr Tetelan Beef (Pink slime)2 liters of Water500 ml Coconut Milk @karasantan.id1 stalk lemongrass, crushed20 gr Galangal crushed3 cloves of red onion, thinly sliced3 Sheets of Salam Leaves10 pieces of kaffir lime leaves1 stick cinnamon bark1 star anise3 cardamoms5 cloves2 tsp fine salt2 tsp beef stock powder1 tsp sugar100 ml Vegetable Oil for frying

ground spices

50 gr red chili100 gr Shallots40 gr Garlic20 gr Turmeric20 gr Ginger15 gr roasted candlenuts2 Tbsp Coriander1 tsp Pepper1/2 Tbsp Cumin1/2 tsp nutmeg

additional

Boiled eggsFried onionsFried soybeansCayenne pepperSweet soy sauceEmping melinjo/crackersLemon (optional)

steps

1. Heat vegetable oil, stir-fry sliced ​​onion, Bunga Lawang, cloves, Cinnamon, cardamom, galangal and lemongrass until fragrant.2. Add ground spices, bay leaf and kaffir lime leaves, saute the spices until fragrant and cooked.3. Pour in the water, add the beef stew and some salt, boil the meat until it’s soft.4. After the meat is tender, pour the Kara coconut milk, add salt, ground beef stock and sugar. Stir well and simmer for a while.5. Serving, prepare the pieces of rice cake in a bowl, pour the curry faging on it, serve with other accompaniments.