NASI KEBULI KAMBING (MUTTON KEBULI RICE)

Ingredients:

• 1/2 liters rice, wash, steam 3/4 cooked
• 300 grams mutton, cut into small pieces
• 1/4 pieces onion, thinly sliced
• 5 pieces red onion, mashed rough
• 5 piece kapulaga
• 5 pieces clove
• 3 cm cinnamon
• Salt and pepper at sufficiently
• Butter/ ghee for sauteing

How to make Mutton Kebuli Rice:

1. Heat butter/ ghee, saute onion and red onion then add kapulaga, clove, and cinnamon.
2. Put mutton, add salt and pepper at sufficiently.
3. Put rice then stir until blended, lift.
4. Steam rice until cooked, lift.
5. Served.

TENGKLENG KAMBING (GOAT TENGKLENG)

Ingredients:

• 500 grams young goat
• 250 grams young goat bones
• 250 ml thick coconut milk
• 750 ml liquid coconut milk (1 piece coconut)
• 3 tbsp butter
• 1/2 tbsp beef stock powder
• 2 tbsp fried onion
• 3 sheets lime leaves
• 5 cm ginger
• 4 cm galangal
• 1 stalk lemongrass, crushed

Ground Spices:

• 2 tbsp red pepper
• 1 pieces turmeric
• 8 pieces red onion
• 4 cloves garlic
• 2 tbsp coriander
• 1/2 tsp cumin
• 5 pieces candlenut
• Salt at sufficiently

How to make Goat Tengkleng:

1. Heat butter, saute ground spices, lime leaves, ginger, galangal, and lemongrass until smell. Put mutton and bones, stir until change color.
2. Pour liquid coconut milk and beef stock powder, cook until meat and bones almost done. Pour thick coconut milk, stir until thick and meat or bone cooked. Lift.
3. Served with fried onion.

SEMUR DAGING (STEW MEAT)

Ingredients:

• 1/2 kg beef, cuts into dice-shaped
• 2 stalks lemongrass
• 5 pieces cloves
• 1/2 tsp nutmeg powder
• 1/2 tsp pepper powder
• 100 ml soy sauce
• 1 piece lemon
• Salt, water, and oil at sufficiently

Ground Spices:

• 8 pieces red onion
• 4 cloves garlic
• 5 pieces red pepper
• 4 cm ginger
• 3 pieces candlenut
• 1 piece tomato

How to make Stew Meat:

1. Wash the beef then submerged with a little water and add lemon juice for 5 minutes.
2. Heat oil then saute ground spices until cooked and smell.
3. Put beef, cloves, nutmeg, pepper, soy sauce, and salt then stir until beef turn colour.
4. Pour water at sufficiently and wait the water runs out and beef tenderly. Lift.
5. Served

SOP IGA SAPI (RIB SOUP)

Ingredient:

• 750 grams rib
• 2 pieces carrot, cuts
• 4 pieces potato, cuts into dice-shaped
• 3 stalk scallion, minced

Spices I:

• 3 cm ginger, crushed
• 3 cm cinnamon
• 2 pieces star anise
• 4 pieces kapulaga
• 2 block broth
• 1/4 pieces nutmeg, crushed
• Salt at sufficiently

Spices II:

• 8 cloves garlic
• 5 pieces red onion

How to make Rib Soup:

1. Boil rib in medium heat about 2 hours to be tenderly.
2. Put spices I into boiled rib, and boil again about 60-90 minutes until rib tenderly.
3. Grind spices II, saute until smell.
4. Put carrot and potato into sauteed until wilt.
5. Put carrot and potato into boiled rib and cook again about 10-15 minutes. Lift.
6. Served.

GULAI KAMBING KACANG HIJAU (GOAT CURRY WITH MUNG BEAN)

Goat curry is delicious and full of vitamins. In order for rancidity in goat innards reduced, should be added ginger, bay leaves, orange leaves, galangal, and salt into innards stew and boiled each innards as separate so that the smell isn't blended.

Ingredients:

• 250 grams of mutton, boiled and cut into dice-shaped
• 250 grams ofgoat innards (lung, tripe, intestines) boiled then cuts
• 100 grams of mung bean
• 1 stalk of lemongrass, crushed
• 3 cm of galangal, crushed
• 2 sheets of bay leaves
• 4 cm of cinnamon
• 400 ml of liquid coconut milk (1/2 coconut)
• 600 ml of thick coconut milk (1 coconut)
• 2 tablespoons of cooking oil
• 1 piece of tomato, cuts into 8 part
• Fried onion, at sufficiently

Ground spices:

• 8 pieces of red onion
• 4 cloves of garlic
• 4 cm of turmeric, burn, peel
• 2 1/2 cm of ginger
• 1 cm of kencur (aromatic ginger)
• 3 pieces of candlenut
• 1/2 teaspoons of cumin
• 1/3 piece nutmeg
• 1/2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper, roasted
• Salt, at sufficiently

How to make Goat Curry:

• Heat oil, saute spices pound, lemongrass, and bay leaves until smell.
• Put the mutton and goat innards, stir.
• Pour liquid coconut milk, cook until boiling.
• Add mung bean and cinnamon, stir and boiled back.
• Pour thick coconut milk, cook until boiling and cooked, lift.
• Pour goat curry with mung bean into the bowl, spread fried onion and slice of tomato. Serve.