What you'll need...

• 250 grams cow gravel → chopped into smaller pieces as your preference
• 1 block tempe →chopped into smaller pieces as your preference
• 5 shallots → thinly sliced
• 3 cloves garlic → thinly sliced
• 8 kaffir lime leaves → 4 for boiling, and 4 for sautéing
• 8 bay leaves → 4 for boiling, and 4 for sautéing
• 1 stalk lemongrass → crushed and tied in a knot
• 2 cm ginger → thinly sliced
• ½ tablespoon oyster sauce
• 1 tablespoon Indonesian sweet soy sauce (Kecap Manis)
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon bouillon powder → if using
• 5 red bird's eye chilies → sliced
• 1 large tomato → cut into pieces
• As needed spring onions → chopped, to taste
• As needed cooking oil
• 250 ml water
• As needed Water → for boiling

How to make...

1. Boil the cow gravel with bay leaves, kaffir lime leaves, lemongrass, and salt until it’s nice and tender, then drain.
2. Fry the tempe until it's half-cooked, then set it aside. Then briefly fry the cow gravel (optional: the cow gravel can be used directly without frying again).
3. Sauté the shallots, garlic, ginger, chilies, bay leaves, and kaffir lime leaves until everything smells amazing.
4. Add the cow gravel, tempeh, and water, and cook until the water reduces.
5. Stir in the oyster sauce, sweet soy sauce, pepper, salt, sugar, broth powder (if using), and the tomato pieces. Cook until the flavors blend nicely.
6. Serve it up with a sprinkle of spring onions on top.

• Main Dish
• Cow Gravel
• Indonesian