The picture above is Gulai Tunjang. Available on Saturdays & Sundays only.
Some call it 'Tunjang'. Some call it 'Kikil'. It is actually the ligamen at the ankle of a cow.
The Tunjang/Kikil is boiled first before turned into Gulai. So be rest assured it is very soft and deliciously 'Gulai-ed'. :)