Ingredients:500 grams of beef tendon, wash and cut into cubes1 liter of thick coconut milk500 ml of water3 bay leaves3 kaffir lime leaves2 stalks of lemongrass, bruised2 slices of galangal, bruised5 cloves of shallots, thinly sliced3 cloves of garlic, thinly sliced4 red curly chili peppers, thinly sliced

Boil the beef bones with water until tender, about 1-2 hours. Drain. Sauté shallots, garlic, and curly red chili until fragrant. Add bay leaves, kaffir lime leaves, lemongrass, and galangal. Sauté until fragrant. Add coriander powder, cumin powder, nutmeg powder, and ground pepper. Stir well. Pour in thick coconut milk and water. Cook until boiling. Add the boiled beef bones. Stir well.

The following is the translation of the given 'Bahasa' text to 'English' while preserving any html tags: "Beef tendon requires a longer boiling time compared to beef meat to become tender. The ideal boiling time is around 1-2 hours. You can add other ingredients according to your preference, such as potatoes, carrots, or green beans. If you want a spicier taste, add whole bird's eye chili to the sauté. Serve the beef tendon with coconut milk, sambal, and crackers to enhance its deliciousness. Source: Diadona.id"