Dalca Tulang & Nasi Minyak with Acar Timun

Steps

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1. 1
   Prepare the beef bones: if pre-boiled, ensure they are tender and the cooking liquid has cooled and set into jelly-like consistency. Remove excess fat layer but retain some for flavour. Prepare the lentils: wash and soak half a cup of split lentils for an hour, then boil until soft and easily breakable when pressed.
   ▶ ≈1:18
2. 2
   Prepare the vegetables: cut potatoes, carrot, and eggplant into appropriate sizes; cut long beans into 2-inch lengths.
   ▶ ≈1:52
3. 3
   Prepare sliced ingredients: thinly slice half a large onion, 2 garlic cloves, and 1 inch of ginger. Prepare paste ingredients: roughly chop 1 large onion, 5 garlic cloves, and 1 inch of ginger, then grind into a smooth paste.
   ▶ ≈2:25
4. 4
   Make the spice paste: combine 3 tablespoons meat curry powder, 1 tablespoon date curry powder, 1 tablespoon chili powder, and 1–2 tablespoons ground chili. Mix with the ground paste ingredients until a thick paste forms.
   ▶ ≈2:51
5. 5
   Begin cooking the curry: heat cooking oil in a large pot. Add the four warming spices (cinnamon, star anise, cardamom, cloves), 1 pandan leaf, and 2 curry leaves, then sauté until fragrant.
   ▶ ≈3:37
6. 6
   Add sliced ingredients: add sliced onion, garlic, and ginger, sautéing until wilted. When the onion begins to soften, add tomato slices and stir gently until they start to break down.
   ▶ ≈3:52
7. 7
   Stir-fry the spice paste: add the paste and continue cooking until oil begins to separate from the mixture—this is crucial for fully developing the spice flavours. If oil doesn't appear immediately, don't worry. Add water in 3–4 batches, cooking until nearly dry each time; the colour will deepen and oil will gradually surface.
   ▶ ≈4:14
8. 8
   Add harder vegetables: add eggplant, potatoes, and carrot.
   ▶ ≈4:47
9. 9
   Add lentils and broth: when vegetables have wilted slightly, add the boiled lentils and beef bone broth. Gently stir and allow the curry to simmer until all vegetables are very tender and the lentils begin to break down.
   ▶ ≈5:03
10. 10
    Add long beans: when the sauce begins to thicken, add the long beans and cook until nearly tender. Add them last because they cook easily and will break if cooked too long.
    ▶ ≈5:32
11. 11
    Balance the flavours: add 1–2 tablespoons of tamarind juice, then pour in half a small box of coconut milk. Season with salt to taste and a pinch of sugar if desired.
    ▶ ≈5:55
12. 12
    Add bones and chili: add sliced red chili, then add the boiled beef bones. Reduce to low heat and simmer until everything is well combined; keep the sauce relatively loose as it will thicken upon cooling. Let it rest briefly to allow flavours to meld.
    ▶ ≈6:16
13. 13
    Prepare the rice: wash 3 cups of basmati rice with clean water until the water runs clear. Soak the rice for 30 minutes so it becomes longer, softer, and more crumbly when cooked.
    ▶ ≈6:50
14. 14
    Prepare stir-fry ingredients for rice: thinly slice half a large onion, slice ginger into rounds for easy removal, and prepare 2 garlic cloves.
    ▶ ≈7:10
15. 15
    Sauté the warming spices: in a wok or large pan, heat approximately 3 tablespoons cooking oil and 2 tablespoons ghee. Add the four warming spices (cinnamon, cardamom, cloves, star anise), 1 pandan leaf, and sauté until fragrant. Add the sliced ingredients and stir-fry until golden brown.
    ▶ ≈7:27
16. 16
    Add rice and liquid: add the soaked rice and stir gently so each grain is coated with oil. Pour in a mixture of 3 cups water and 1.5 cups evaporated milk (ratio of 1 cup rice to 1.5 cups liquid). Add 1 chicken stock cube and salt to taste.
    ▶ ≈7:50
17. 17
    Add raisins and colour: add half a cup of raisins. To enhance colour, add a little yellow food coloring or a pinch of turmeric if preferred.
    ▶ ≈8:24
18. 18
    Cook in rice cooker: transfer the rice mixture to a rice cooker and cook on the white rice setting.
    ▶ ≈8:40
19. 19
    Prepare the cucumber pickle: slice 1 cucumber, 2 pineapple pieces, and half a large onion into medium-thin pieces. Add 1 large red chili.
    ▶ ≈8:55
20. 20
    Season the pickles: combine all ingredients in a bowl. Add half a teaspoon of salt, 1–2 tablespoons of sugar, and 3–4 tablespoons of vinegar. Mix well and refrigerate for a while before serving to ensure fresh, crisp flavours.
    ▶ ≈9:02
21. 21
    Serve and enjoy: plate the beef bone curry, ghee rice, and cucumber pickles together. The rice should be fragrant, soft, and crumbly. The curry should be richly spiced with tender bones in a thick sauce. Garnish with fresh coriander leaves if desired.
    ▶ ≈10:33