500 g unripe jackfruit
350 g bony chicken or scrawl
500 g fat bone
6 eggs, boiled and peeled
400 ml squeezed coconut
400 ml water
200 g brown sugar, slice thinly
10 laurel likes
10 small chilies
Salt to taste
Grinded spice:
18 cloves of garlic
6 onions
5 grains kemiri (candlenut)
Clean and wash jackfruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.
Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.
Arrange jackfruit, fat bone, bony chicken, boiled egg, laurel like, and galangale in steamed pan.
Pour spicy squeezed coconut into pan. Add some water until they are soaked.
Put small chilies in the top. Take out and remove when soup is getting dry.
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