Brongkos

Brongkos
Prepare ingredients.
Hard boil 4 eggs.
Cut 500 grams of beef into bite sized pieces.
Cut 2-3 chunks of tofu into triangular pieces.
Heat the cooking oil in a wok (for deep-frying).
Put the triangular tofu into the hot oil.
Fry until golden brown.
Remove fried tofu from the oil and put aside.
Add chunks of 1 red onion to a food processor.
Add 3-4 garlic cloves.
Add 5 candlenuts.
Add chili peppers (at will).
Add chunks of 2 centimeters of ginger.
Add 5 grams of shrimp paste.
Add 1 teaspoon of cumin seed powder.
Add 1 teaspoon of turmeric powder.
Add 1-2 teaspoons of salt.
Add 1 tablespoon of coriander seed powder.
Add 1-2 tablespoons of keluwak nut.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add pieces of 2 centimeters of galangal.
Add pieces of 2 stalks of lemon grass.
Add 3-5 kaffir lime leaves.
Add 2 bay leaves.
Fry the spices until they start to get fragrant.
Add beef chunks.
Fry until the meat changes color.
Add 250 milliliters of coconut milk.
Bring to boil.
Add fried tofus.
Peel hard boiled eggs.
Add boiled eggs to the wok.
Mix in gently.
Add 250 grams of canned white bean.
Pour enough water until everything is submerged.
Add 1-2 tablespoons of grated palm sugar.
Stir briefly and bring to boil.
Turn heat to medium and continue cooking.
Peel 1-2 chayotes.
Cut the chayote into bite sized pieces.
Add chayote pieces to the wok.
Mix in gently.
Cook until the meat is done.
Prepare servings.
Serve with cooked rice.

Description

Brongkos is an indonesian beef stew with coconut milk. The name is quite famous in Central Java to Bali. Brongkos, like rawon, uses keluwak nut as one of mixed herbs.

Ingredients

500 grams beef
2 tofu (2-3 pieces)
4 eggs
1 chayotes (substitute: kohlrabi)
250 grams canned white bean
1 onion (or red onion)
3 cloves garlic (3-4 cloves)
5 candlenuts (substitute: almonds)
  chili peppers (at will)
2 ginger (2 cm)
2 galangal (2 cm)
2 lemon grasses
3 kaffir lime leaves (3-5)
2 Indonesian bay leaves (substitute: bay leaves)
5 grams shrimp paste
1 teaspoon cumin seed powder
1 teaspoon turmeric powder
1 teaspoon salt (1-2 teaspoons)
1 tablespoon coriander seed powder
1 tablespoon keluwak nut (1-2 tablespoons)
250 milliliters coconut milk
  cooking oil (for deep-frying)