Ingredients: boemboe

3cm ginger (djahee)

3cm galanga root (laos)

5 candle nuts

5 cloves garlic

2 tsp cumin powder (djinten)

2 tsp coriander powder (ketoembar)

1.5 tbsp turmeric powder (kunyit)

4 tbsp sambal

1 tbsp trassi

3 onions

Ingredients: rendang

1.5 kg ribs

3 stalks lemongrass (sereh)(laos)

5 lemon leaves (djeroek poeroet)

2 discs palm sugar (gula djawa)

1 stock cube

2 cans cocosmilk

2 tbsp oliveoil

Instructions : boemboe

Clean the ginger with a spoon.

Clean the galange root with a spoon.

Put all ingredients in the blender.

Blend untill it's a smooth paste.

Instructions : rendang

Cut the ribs in small pieces.

Put the boemboe in the pan and fry for 2 minutes.

Tie a knot in the lemongrass, remove the end and add to the boemboe.

Add the 5 lemon leaves.

Add the 2 cans of cocosmilk.

Add the palm sugar and vrumble the stock cude into the mix.

Add the meat.

Lower the temperature and simmer for 3 to 4 hours.

Time

Total : 245 minutes

Prep : 5 minutes

Cook : 240 minutes

Resting time : 0 minutes

Servings : 4 servings