Brongkos is a traditional food, originally from Yogyakarta and its surroundings. So if you are in Yogya, brongkos can be an alternative choice besides the-famous-and-well known gudeg. I never had known brongkos before I went to Yogya for studying 15 years ago. And when I tried it for the first time, my first impression was that it looked like rawon, the traditional food from East Java. I am a big fan of rawon as my mum, an native of East Java, is a master of it.
Brongkos is my hubby’s fave and I thought what a shame if I couldn’t cook it by my self. Hence, one day, I browsed the recipe to make brongkos for my hubby. It was nice but my hubby underlined one “drawbacks”. My brongkos was less javanese to his palate. “Brongkosnya kurang njawani” according to him. Okay then. My quest to mastering brongkos didn’t stop. I decided to ask my mother-in-law, who is Yogya native, the family recipe of brongkos, which is passed in their family time to time. Of course my in law shared the recipe gladly.
0.25 kg sandung lamur (fatty meat). Cut in cubes
5 boiled duck eggs
6 big cubes of tofu
5 cloves of red shallots
grind the followings ingredients:
3 cloves of garlic
2 stalks of big red chilli (cabai merah)
an inch of sand ginger (kencur)
3 candlenuts (kemiri)
2 big football fruits (keluwek)
4 kaffirlime leaves
1 tablespoon of salt (you can add more if it’s less salty to your palate)
mash the following ingredients:
one stalk of lemongrass
a thumb of galangals
a half thumb of ginger
3 bay leaves
coconut milk from a half of coconut. Make it not too thick, not too thin (about 750 cc)
750 cc water
1. Boil the water and put in the meat.
2. While waiting the meat softens, saute the ground seasoning until fragrant and put in the smashed ingredients.
3. Once the meat softens and water left about a half of a litre, put in the boiled eggs and tofu. Cook and stir occasionally until the egss and tofu blackened.
4. Pour in the coconut milk, stir again for about 20 minutes.
5. Serve with steamed rice.