Gangsa

The recipe is taken from the 1010 Original Recipes of Indonesian Cuisine, and seemingly, this dish is from Banjarmasin, a city in Borneo island (oh...hey..one my best friends is from there, how are you bro?)

Anyway; nothing beats my own wild idea, going rock and roll in the kitchen while listening to The Doors screaming from the speaker of Mr. Gorilla (should be read= i do mic mac with the original recipe). And yea, silly me, i forgot to add chillies!! Grrr.. but anyway, the result was heaven on earth, which put end the fight between me and Mr. Gorilla over the erased pictures (read the previous thread). I told him before that he was so not worth the foood that i was about to serve him. He tasted it, and agreed with what i said, which then made me laughed...

He seemed to enjoy it a lot, and asked me if the cuisine was Indonesian, and i answered, "Yes! Very!!" Frankly speaking, i don't remember having eaten this dish before tonight. How we are trully blessed being Indonesians, there are so many things to be discovered from our own country!

Gangsa

• 500 gr beef meat (the best one is ...euh the one to be used for shimmering)
• 1 tbs coconut oil for cooking

Crush the following:

• 1,5 tsp coriander powder
• 4 cloves of garlic
• 0,5 tsp kencur (lesser galanga)
• 1 tsp turmeric powder
• 1 pinch of tamarind
• 0,5 tsp salt
• 1 tsp shrimp paste

Directions:

1. Boil the meat until tender, sewage, slice thinly, and drop it again to the boiling pot.
2. Stir fry the ground spices with the coconut oil, add it to the pot of meat, let it shimmer until the water reduced greatly.
3. Ready to be served (oh why do i think of Steffi Graff, each time i hear the word Serve!!)