Ingredients:
1 piece (2-3 lbs.) oxtail
water
salt
200 gram carrots, chopped
2 tomatoes, sliced
5 green onions, sliced diagonally
3 stalks chinese celery, thinly sliced
1 1/2 tsp. white pepper
1/2 tsp. nutmeg
1 Tbs. cloves
3 Tbs. fried shallots

Methods:
Cut oxtail into round shapes and then put them in a large pot filled with water. Pour in some salt as you like and boil until the pieces of oxtail become very tender. This could take up to 3-4 hours of boiling time. Pour in some more water when needed until they become tender. Once they are tender, make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water.Bring it to a boil again. Afterward, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked. Ready to serve. Pour some fried shallots on top of the soup while serving.

Ingredients :
200 gr Brisket
800 gr Innards (heart, tripe, intestines, liver, lung)
2 1/2 liters Water
4 Kaffir lime leaves
1 stalk Lemon grass, bruised
1 Turmeric leaf
1 piece Dried sour fruit (Garcinia cambogia)
Skewers
1-2 tbsp Oil
50 gr Rice flour & 1 tbsp cornflour for each 500cc stock
Fried shallots for garnishing

Spices (ground) :
8 Red Chillies
2 tsp Coriander, roasted
1 tsp Peppercorns
1/4 tsp Cumin, roasted
6 Shallots
1 tsp Chopped turmeric
1 tsp Chopped ginger
1/2 tsp Chopped galangan

Method :
Boil the brisket and innards until half-cooked. Then add ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit. Add hot water if necessary. Simmer until the meat is tender. Remove brisket and innards and cut into 1 X 2 X 3 cm pieces. Thread meat onto the skewers, making sure that every, skewer has brisket and various innards. Brush with oil and grill over hot charcoal until dry.Thicken the remaining marinade with rice flour and cornflour mixed with a little water. Serve satay with ketupat (compressed rice cake) or lontong (rice dumplings).Pour hot sauce over the meat and sprinkle with fried shallots.

Ingredients :
2 Shallots
3 Garlic Cloves
3 Salam Leaves
1/2 Tablespoon Corriander Seeds
8 cup water
1 Lemon grass, bruised
3 Lime leaves
2 Tablespoons  Oil
Salt as needed
1/3 cup Crispy fried shallots  (condiment)
2 Limes, cut into wedges
1/3 cup Sweet soy sauce
Sambal soto (condiment)
2 ½ lbs Beef chuck  (add intestine, tripe, lung, etc)
1 oz Peanuts, roasted
1/3 cup Chinese celery  (chopped)
1 slized Galangal
1 Tablespoon Brown Bean sauce
1 Holland Hot Pepper

Method :
Simmer beef chuck with 8 cups of water in a pot (cook tripes and intestines separately, add to beef when they are done) until thouroughly cooked. Cut beef into big chunks then return them to the pot.Ground shallots, garlic, coriander seeds, roasted peanuts, and Holland red pepper to a fine paste. Heat a frying pan,add oil then saute spice paste for about 5 minutes. Add lemon grass, galangal, salam leaves, and lime leaves to the frying pan and saute for 2 more minutes. Transfer this paste to the pot and simmer until beef pieces are tender.

Ingredients :
1 kg beef ribs (I used beff short-ribs)
6 cloves

Paste (grind all ingredients) :
5 – 6 kluwak nuts, peel, soak in hot water (I used peeled kluwak nuts)
1 tsp peppercorn, roasted
1 tbsp corriander, roasted
1 tsp minced turmeric (I used ground turmeric)
1 tsp seedless tamarind
3 cloves garlic
7 shallots
salt and sugar as desired

Method :
Saute the ground ingredient and clove until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre of water, and cook until meat tender. (Add water again, if you need it). Add salt and sugar as desired, simmer over low heat 15 to 20 minutes. Serve with rice cake

Grilled Konro :
If you wanna make Grilled Konro, just take some beef short-ribs of the soup, then grill.

Method :
Cut beef into thin strips. Heat oil in the wok or saucepan and fry the garlic, onion, gingger and Jakarta Sambal Hot & Spicy Sauce over medium heat, stirring constantly, until onion is soft.
Add beef strips and continue to stir and fry until they change color. Add water and Jakarta Bali Barbeque Sauce; cover and simmer gently until beef is tender. Uncover and cook until liquid has almost evaporated. Stir in sugar and salt and serve immediately.

Hot Mango Dip :
1 ripe mango
1-2 small red chilies, seeded and finely chopped
1 tbsp fish sauce
juice of 1 lime
2 tsp sugar
1/4 tsp salt
2 tbsp freshly chopped coriander leaves

Method :
Slice the beef into long narrow strips and thread, zig-zag, onto 12 bamboo skewers. Lay on a flat plate and set aside. For the marinade, dry fry the seeds and nuts in a large wok until evenly brown. Place in a pestle and mortar with a rough surface and crush finely. Alternatively, blend the spices and nuts in a food processor. Add the vegetable oil, shallots or onion, ginger, garlic, tamarind and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to marinate for up to 8 hours. Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning to ensure an even color. Meanwhile, make the mango dip. Process the mango flesh with the chilies, fish sauce, lime juice, sugar and salt until smooth, then add the coriander.Serve this dish with a green salad and a bowl of plain rice.

Marinade :
1/4 cup salad oil
1/4 cup lemon juice
1/4 cup soy sauce
2 garlic cloves
1 large onion, cut into chunks
2 hot red chili peppers, sliced
3 tablespoons fresh coriander, chopped
1/4 cup roasted peanuts
1 teaspoon sesame oil
2 tablespoons brown sugar
1/2 teaspoon pepper

Skewers :
3 lbs beef sirloin, cut into 1-inch cubes
Bamboo skewers, soaked for 1/2 hour in cold water so they don’t burn or metal skewers

Sauce :
2/3 cup soy sauce
1 tablespoon dark molasses
1 tablespoon brown sugar

Method :
Combine all marinade ingredients and purée in blender or food processor. Allow beef to marinate in this mixture for at least 2 hours. Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven. Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

Ingredients :
1 medium onion chopped
5 cloves garlic, chopped
1 Tb. fresh ginger, chopped
5 fresh red hot chillies chopped or 2 Tb. crushed dry chili
2 cups coconut milk
1 1/2 tsp. salt
1 tsp. ground turmeric
2 tsp. ground coriander
2 tsp. galanga powder (see ingredients list)
4 tsp. paprika
6 kemiri (see ingredients list)
6 kaffir lime leaves (see ingredients list)
1 stalk of fresh lemon grass or 1 Tb. lemon grass powder (see ingredients list)
1/2 cup tamarind juice
1/2 cup water
3 lbs. round or chuck steak cut into strips approximately 1 1/2 wide and 2 1/2 long

Method :
Mix all ingredients but meat in a blender or food processor. Add to a large saucepan, add meat and bring quickly to a boil.Reduce heat to moderate, stirring occasionally until sauce reduces by one-half. Turn heat to low and continue cooking until gravy is almost dry stirring frequently to ensure mixture does not stick to the pan. Allow meat to fry in remaining oil until it is dark brown. Cooking time approximately two hours. Serve with white rice.

Ingredients :
700g lean beef, loin or fillet
2 tbsp vegetable oil
4 shallots, or 1 medium onion, chopped
1 piece lemon grass, 5cm finely chopped
1-2 small red chilies, seeded and finely chopped
1 piece shrimp paste, 12mm square
400g canned coconut milk
300ml chicken stock
1 tsp sugar
juice of 1 lemon
zest of 1 satsuma, finely shredded
1 small bunch coriander, chopped

Method :
Place the beef in the freezer for 30 minutes. Slice the meat thinly. Heat the vegetable oil in a large wok, add the shallots or onion, lemon grass, chilies and shrimp paste. Add the pork and seal. Add the coconut milk, chicken stock, sugar and lemon juice, return to the boil and simmer for 15-20 minutes. Turn the pork out into a serving dish and sprinkle with the zest of the satsuma and the coriander.Serve this dish with plain boiled rice and Hot Tomato Sambal.