Gulai Sapi Ala Warung Siti Karlina

1. Divide the fleshy bones into pieces approx. 6 cm long. Wash and rinse. Boil in 5 liters of water for 5 minutes, strain. Rinse again and place in a pressure cooker with the water. Roast the coriander seeds in a pan without oil until they smell fragrant, remove from the heat and add to the bones.
2. Cap the onion at both ends, peel and roughly cut into small pieces. Fry light brown with the palm oil and add to the bones. Squeeze the garlic cloves.
3. Wash the fresh lemongrass, remove the hard stem at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
4. Wash, peel and thinly slice the fresh ginger root. Weigh and thaw frozen goods. Wash the small, red chilli, cut into thirds, leave the grains in place and discard the stem. Wash the spring onions and leeks, remove the wilted leaves and cut across into pieces approx. 1 cm wide.
5. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Wash the kaffir lime leaves and use them whole. Add the spices to the bones along with the tamarind syrup.
6. Boil the broth on speed 2 for 50 minutes. Let cool and strain. Put the meaty bones back in the broth, season to taste and serve warm with white rice and a mild sambal.

country and people

1. In Indonesia, in addition to the food stalls that are set up every evening on certain main streets, where you can read from the outside what they are offering. There is also warung that is covered and has more or less sanitary facilities, tables, chairs and a menu. There are also reading books, which do not have tables and chairs and you sit on a mat and eat the meal, classically Indonesian, with the fingers of your right hand. The top category is the restoran, which often only offers local dishes and cannot actually cook or have stored all the dishes that appear on the menu. Makanan ala Padang (a city in Sumatra) offers special warung and restoran, i.e. all dishes that are held ready are set up in front of the guest. At least 10 to 20 dishes are then piled up in a triangular rack in front of the guest. Only what has been consumed is billed. E.g. in one plate there are 4 chicken legs in yellow sauce and you have consumed two chicken legs and all the sauce, then you only pay for the 2 chicken legs.