Fragrant steamed rice
300 gr beef tripe, boiled until tender
50 ml coconut milk
50 gr shredded coconut
2 tbs cooking oil
50 ml water
2 tbs black sesame, sautéed, grounded
3 tbs black sesame, sautéed
3 tbs fried shallot
3 pcs kaffir lime leaves, sliced thinly


Long bean, blanched
Ruku-ruku / kemangi leaves
3 pcs kaffir lime leaves, sliced thinly

Sambal Gecok:

3 pcs garlic - roasted
9 pcs shallot - roasted
4 pcs candlenut - roasted
3 cm galangal – sliced thinly
2 cm shrimp paste
7 pcs cabai rawit merah, sliced
1 pc lemongrass, take the white part, sliced thinly
1 tsp lime juice
1 tbs cooking oil

Nasi Gurih :

3 cups rice
3 pcs salam leaves
2 pcs lemongrass
1 tsp salt
50 ml coconutmilk
Fried shallots


50 g Kangkung - blanched
50 g Kemangi leaves – fresh
30 g Cassava leaves – boiled until cooked
50 g Young jackfruit – boiled until cooked
10 g Long bean – blanched, diced
20 g Banana blossom - boiled
10 g Black soybean - boiled
30 g Pisang raja – boiled, diced.
10 g Beansprout – blanched
50 g Carrot – cut into Juliane - boiled
20 g fried shallot
20 g serundeng

Ebatan sauce:

10 g shrimp paste
50 g red chilli – seedless
50 g shallot
30 g garlic
15 g candlenut
5 g zedoary
100 ml cooking oil
5 g salt
20 g palm sugar



-Boil water in a pot with medium heat, then put beef brisket, salam leaves, ginger, galangal, pepper and lime leaves. dalam panci pertama lalu masukkan daging sapi bagian brisket, salam leaf, jahe, lengkuas, ladah hitam dan daun jeruk lalu rebus air dengan api sedang,

- Boil water in the separate pot, then put pre-blanched and cleansed beef tripe. Add salt, pepper, lemongrass, salam leaves, then simmer for 2-3 hours until tender, angkat.

- Heat the cooking oil. Sauté the sambal gecok, lemongrass and galangal until fragrant.

- Add thinly sliced beef tripe and beef brisket. Stir, add coconut milk, salt, pepper, brown sugar and sautéed shredded coconut. Stir until cooked.

-  Serve with fried shallot, fried red chili, belimbing wuluh, chopped lime leaves and the white part of lemongrass.

Nasi Gurih

- Fragrant rice

- Put rice into rice cooker

- Put coconut milk and water, enough to cook 2 cups of rice. Stir well.

- Turn the rice cooker on.

- After 20 minutes, open the lid and stir until fully cooked.

- Wrap with banana leaves, serve with fried shallot as topping.


- Grind all the ingredients except for lime and palm sugar with blender

- Heat the cooking oil with medium heat, then saute the grounded ingredients until fragrant and cooked.

- Mix with the boiled vegetables.

- Add the sauce, serundeng, lime juice and fried shallot and mix well.