Dendeng Ragi

Material
* Meat 1.5kg lean beef slices lengthwise.
* Coconut older half 2 eggs, peeled and grated coarse.
* Water 1 / 2 liter.
* Oil for frying

Seasoning
* galangal 1 vertebra finger, crushed.
* Leaves greetings 4 sheets.
* 2 stalks Serai.

Spices that
* Onion 15 item
* Garlic 10 cloves.
* Coriander 2 tablespoons.
* Pecan seven points.
* Sugar 1/4kg Java.
* Acid Java 1 tablespoon.
* Salt to taste.

How to cook
* For the spice paste into 2 parts, 1 part of mixed meat and 1 part mixed with grated coconut.
* Ungkep / closed meetings that are mixed seasoning meat, add water, galangal, bay leaves and lemongrass until partially cooked.
* Enter the coconut that has been seasoned. If the water has dried up, add oil fried.
* Stir over low heat until coconut is lightly browned and meat is tender.

Brongkos

Material
* Cowhide 1/2kg, boiled and diced 2x2cm.
* Beans 1/4kg, cut oblique.
* Nuts polo 1 ounce, boil until cooked.
* coconut milk 1 / 2 liter of 1 / 2 coconuts.

Seasoning
* Onion 7 grain, thinly sliced.
* 6 cloves garlic, thinly sliced.
* Chili curly 1 ounce, sliced.
* Orange 1 slice of lime, 3 pieces of lime for modern day.
* Galangal 2 segment.
* 3 pieces bay leaf.
* 2 stalks Serai.
* Sugar to taste.
* Salt to taste.

Spices that
* Kluwak 2 eggs.
* Pecan 5 grains.
* 1 tablespoon freshly ground black pepper.
* Turmeric 1 vertebra, puree.

How to cook
* Saute onion, garlic and red pepper until slightly wilted. Add the spice paste until fragrant. Enter the lime, galangal, bay leaves and lemon grass.
* Enter the cowhide, tightly closed until the spices to infuse. Enter the chickpeas and beans Tolo until half cooked.
* Pour the coconut milk, sugar and salt. Wait until boiling.
* Brongkos ready to serve.
* Serve with rice.