Brisket in Black Nut Sauce Recipe (Rawon Recipe)

Ingredients :
3 tablespoons Oil
1 stalk Lemon grass, bruised
3 Kaffir lime leaves
500 g Brisket, cut into 2 cm cubes
1 1/2 liters Water

Spice (ground)
2 Red chilies
3 Candlenuts, roasted or fried
1 teaspoon Coriander, roasted
1 teaspoon Chopped turmeric
1 tablespoon Chopped galangal
1/2 teaspoon Dried shrimp paste
4 cloves Garlic
8 Shallots
3-4 Black nuts, blanch the flesh, soak until tender and drain
1 teaspoon Tamarind

Directions :
Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket.
Sauté until the color changes, then add water.
Simmer over low heat until the brisket is tender and ground spices are absorbed.
Serve immediately.

Milkfish in Sweet Soy Sauce Recipe (Pindang Bandeng Bumbu Kecap Recipe)

Ingredients :
1 cm Turmeric
1 cm Ginger
2 cm Galangal
1 (700g) Milkfish
1 teaspoonTamarind juice
1/2 teaspoonSalt
500 cc Water
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
3 tablespoons Sweet soy sauce
5 Unpeeled shallots, roasted, peeled, thinly sliced
3 cloves Unpeeled garlic, roasted, peeled, thinly sliced
1-2 tablespoons Tamarind juice
5 Carambolas, halved
10 Bird's eye chilies
2 Red chilies, cut into 2 cm pieces
Salt and brown sugar

Method :
Thread turmeric, ginger and galangal onto a skewer and grill.
Set aside.
Clean the fish, remove scales and cut off the fins and gills.
Cut into 4-5 pieces.
Rub with tamarind and salt and let it stand for 15 minutes.
Drain.
Bring water to the boil, and add grilled turmeric, ginger and galangal, salam leaves, lemon grass, sweet soy sauce, shallots and garlic.
Add fish, tamarind juice, carambolas, chilies, salt and sugar.
Continue to cook over low heat until the spices are absorbed before serving.