Recipe Ingredient
- 400g gristle (tulang rawan), cut into small pieces
- 250ml bone broth
- 100g potatoes
- 70g carrots
- 70g celery
- 30ml cooking oil
- 10g ghee (optional)
- 15g dried chilli (optional)
- 20g kurma powder
- Herbs:
- 5g fennel seeds
- 5g star anise
- 5g clove
- 5g cinnamon
- 5g coriander seeds
- 4 bay leaves (optional)
- 1 sup bunjut (optional)
- (A) Ground ingredients:
- 15g shallots
- 12g garlic
- 10g ginger
- 10g galangal
- 10g turmeric
- Seasoning:
- Salt
- White pepper
- Seasoning powder
- Garnishing:
- 15g parsley
- 10g fried shallots
Instructions
- Heat the oil and sauté all the herbs. Add the ground ingredients (A), kurma powder and gristle, then stir.
- Add the bone broth and let it simmer until the meat becomes tender. Add potatoes, carrots, celery and seasoning until it's cooked.
- Garnish with fried shallots and parsley, then serve.
