-

Ingredients:

Cow or buffalo skin – 500 grams (soaked and cleaned)

Coconut milk – 500 ml (for the curry)

Bay leaves – 2 pieces

Lemongrass – 2 stalks, tapped

Lime leaves – 3 pieces

Asam kandis (dried sour fruit) – 2 pieces

Salt – To taste

Sugar – To taste

Water – As needed

Spices Ingredients (Refined):

Shallots – 6 cloves

Garlic – 3 cloves

Large red chillies – 5 pieces (adjust to your spiciness preference)

Turmeric – 2 cm

Galangal – 2 cm

Ginger – 2 cm

Coriander – 1 teaspoon

The Gulai Jangek dish is ready to serve, with a richly spiced gravy and a chewy and aromatic beef skin texture.

How to prepare Gulai Jangek

Prepare the Cow or Buffalo Skin: Wash the cow or buffalo skin until clean, then soak it in water for several hours to soften it. Once softened, cut the skin into the desired size.

Saute Fine Spices: Heat some oil in a pan. Saute the spices that have been refined (onion, garlic, red chili, turmeric, galangal, ginger, and coriander) until a fragrant aroma occurs.

Add Leaves and Additional Flavorings: Add bay leaves, tapped lemongrass, lime leaves, and asam kandis. Stir until all the ingredients are combined and emit a fragrant aroma.

Add Coconut Milk and Water: Add coconut milk and a little water to the pan. Stir the sauce slowly until it boils to prevent the coconut milk from breaking.

Add the Cow Skin: Once the gravy begins to boil, add the pieces of cow or buffalo skin. Season the gravy with salt and sugar to taste.

Cook Until Tender: Let the gulai cook over medium heat until the skin becomes tender and the gravy thickens slightly. Stir occasionally to ensure the spices blend well with the skin and to prevent the sauce from sticking to the bottom of the pan.

Final Check and Serve: Once the gravy reaches the desired thickness and the skin is tender, remove the gulai from the heat.

-