recipe : Famous Kaledo
The name kaledo stands for kaki lembu donggala ( donggala cow feet). The most unique is, the whole foot bone served in a bowl soup complete with marrow and collagen intact. This dish cooked with minimalist spices, nothing more than tamarind, dried chillies , pepper and salt. The bones are boiled for up to 6 hours, enough time to tenderize the collagen but maintain the marrow. Its better to serve with boiled cassava not rice. Lets make your own Kaledo.
Main Ingredients :
- 3 cow feet bones
Spices :
- 100 gr dried chillies
- cups tamarind juice ( boil tamarind in water, squezee and filter the juice )
- Salt, white pepper to taste
How To Make :
- Place cow feet bones in a large bowl. Fill the pot with ten liters of cold water. Cook over low heat for approximately 6 hours, until there remains a small amount of very oily and frothy broth. Discard any impurities and filter the broth to achieve a clean, transparent result. Add water into the potto make up liters of liquid.
- Add dried chillies and tamarind juice. Season with salt and pepper. Transfer to a serving bowl. Serve with sweet soy sauce or chilli paste on the side and boiled cassava.
