Cartilage Curry ( Tunjang In Indonesia )

Not yet complete it if you came to Sumatra, Indonesia did not taste this one, namely 'curry cartilage' ("Tujang" in Indonesian language), which became one of the favorite dishes in Sumatra, especially in the area of ​​Riau, Padang and Bengkulu. This dish is usually sold in the morning for breakfast after a workout.

Ingredients :

• 750 grams of bovine cartilage
• Turmeric 2 bay leaves
• 2 nutmeg
• 4 stalks lemongrass, crushed
• 8 lime leaves
• 4 cm ginger, crushed
• 2 cm galangal, crushed
• 300 grams of young jack fruit or to taste
• 1 liter of coconut milk from 1 coconut
• 2 pieces of acid kandis ( kandis original acid Indonesia )
• 2 tsp versatile seasoning (beef flavor)
• 4 tablespoons cooking oil

Puree :

• 5 large red peppers
• 8 shallots
• 5 cloves garlic
• 6 eggs roasted hazelnut
• 2 cm galangal

Complementary :

• fried onions
• rice cakes
• crackers

How to make Curry :

1. Cartilage beef, cut into pieces and boil with turmeric leaf, nutmeg, lemon grass, lime leaves, ginger and nutmeg until soft, drain.
2. Jack fruit, sliced ​​lengthwise or to taste and boil in water until tender then drain.
3. Heat oil and saute until fragrant spice paste, insert cartilage, turmeric leaf, lemon grass, ginger, coconut milk and tamarind kandis and seasonings, cook until sauce thickens and oily, enter the jack fruit which has been boiled, cook briefly, remove from heat.
4. Serve warm with complementary.