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Locally this cuisine is known as Gecok.
Ingredients :
500 g beef innards
125 g shredded coconut, roasted and
pounded finely
75 g sesame seeds, roasted and pounded
finely
750 cc coconut milk
6 carambolas, sliced thinly
1/2 teaspoon pepper
Salt to taste
4 candlenuts, roasted and ground
6 shallots, sliced finely
2 cm galangal, bruised
4 kaffir lime leaves, sliced finely
2 tablespoons fried shallots
3 lime juice
Method :
Wash the beef innards thoroughly and cut
before boiling it with prounded roasted coconut, pounded sesame seeds,
coconut milk, pepper, salt, sliced carambola, candlenuts, galangal and
sliced shallots. Cook until the innards are tender and the sauce has
thickened. Add in the lime juice and garnish with a sprinkle of finely
sliced kaffir lime leaves and fried shallots for a great meal.
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