Dendeng or Dendeng Balado or Dendeng Batokok is a speciality from Padang, West Sumatra, made from beef that thinly cut then dried and fried before added with chillies and other ingredients.
In general, there are at least four kinds of beef jerky that I had identified, namely: Balado beef jerky, beef jerky batokok, lambok beef jerky, and jerky baracik.
But, in any kind of beef jerky also appear different variants. Every restaurant in West Sumatra have characteristics dendengnya respectively. Standardization is indeed one thorny issue in Indonesian culinary.
In general, only beef jerky Balado who wore a red chilli. The three other types of beef jerky chili wear Lado Mudo or younger who are still green. Young green chili is not chili sepedas already red. The aroma was different.
The so-called beef jerky beef jerky is thin Balado usually fried crisp, then doused with red sauce. Although the "sightings" it may be the same, but each restaurant in West Sumatra did not make jerky baladonya with "grip" the same.
Dendeng Material:
1 pound thinly sliced beef rather wide
3 pieces of lemon in the water grab
1 teaspoon salt, or according to taste
2-3 cloves garlic finely
1 piece of ginger in puree
Directions:
Meat marinated with all the ingredients for a ¼ to ½ hour. Sun to dry and then fried
Balado Seasoning Ingredients:
100 grams of crushed red pepper
100 grams roughly chopped red onion
½ teaspoon salt
5 tablespoons coconut milk
Directions:
Saute onion until yellow, add pepper when it is cooked, add coconut milk.
Balado seasoning can be mixed directly with dendengnya or poured on top of beef jerky.
Soto Betawi is a popular soup in the Jakarta area. Just as soto soto Madura and eldest, soto Betawi also use jerohan. Jerohan addition, often the other organs are also included, such as eye and liver.
The term soto Betawi culinary cuisine is present in Indonesia around the year 1977-1978, but not bearti no soto prior year. Who popularized and the first to use the word soto soto Betawi is the seller in THR Lokasari / Prinsen Park, of course, with its own characteristic taste.
Many sellers soto during those years, usually called by soto feet Mr. "X" or other designations. Soto Betawi The term began to spread into the general term when it closed soto seller circa 1991.
How to make Soto Betawi ::
Materials needed:
500 grams of beef.
1 / 2 grain Coconut, grated and take coconut milk (coconut milk).
3 eggs boiled.
3 Fruit of boiled potatoes.
2 Fruit Tomato medium size.
Lime to taste
Fry onion to taste.
1 stalk chopped onion leaves into small pieces.
1 vertebra galangal
Stem Lemongrass, crushed
3 pieces of Citrus Leaves
Salt, sugar to taste
Spices that are:
5 Siung Shallots
3 garlic cloves
5 Fruit Pecan
1 cm turmeric, grilled briefly to release aroma
Ginger 1cm
How to cook:
1. Boil beef in 2 liters of water until tender, then cut the meat according to taste, it is advisable to cut the size of dice. Do not waste kaldunya.
2. Heat a little oil, then after a hot saute the spices that have been mashed to release a fragrant aroma. After input fragrant meat that has been cut before.
3. Stir until blended then add the galangal, lime leaves, lemongrass, and the latter salt and sugar.
4. Enter the seasoning and stir meat into stew meat broth. Then add the thick coconut milk and stir occasionally.
5. Cook until meat is tender and the sauce slightly shrunk.
How to serve:
In a serving bowl filled with sliced boiled egg, sliced boiled potatoes, and tomato slices. Add meat sauce and then sprinkle with green onion soup, fried shallots, and give a little lemon juice according to taste. If you prefer, you can add a sprinkling of chips melinjo.
Sambal Soto Betawi:
Sambal is used can be anything according to taste. But sauce for the soup recipe recommendations betawi as follows:
5 Fruit a large Red Chilli fries, puree red peppers are then give a little salt and add a little gravy soup.
The news that pempek palembang is very famous in Indonesia is true, even in almost all cities in Indonesia there are sellers pempek palembang.
Historically, there have been pempek in Palembang since the entry of Chinese immigrants to Palembang, that is around the 16th century, when Sultan Mahmud Badaruddin II ruled in the sultanate of Palembang-Darussalam. Name empek-empek or pempek believed to have originated from the term "stale", which is the term for an old man of Chinese descent.
Initially made from fish pempek Belida. However, with increasingly scarce and expensive price Belida fish, the fish are replaced with cork fish that are cheaper, but with a sense that still tasty.
here's how to make empek-empek Palembang :: Pempek material:
1. Sago Tani (can be purchased at HERO) as much as 3 pack @ 500gr (total 1500 g)
2. Huge spanish mackerel (1 kg, when milled / cleaned to 700 grams)
3. Salt to taste (for 1 cup = 1 tablespoon salt)
4. Seasonings (Ajinomoto) taste (2 teaspoons)
5. Cold water ripe
6. Hot water (for boiling) that given a little cooking oil.
How to make:
* Clean the mackerel and fish minced meat grinder used, only the meat only, skin and thorns removed.
* Combine the minced fish with cold water with a ratio of 1:1 (or 1:3 / 4 to better feel the fish).
* Measure with a bowl of meatballs (small / medium) and when to 2 1 / 2 bowl, mix with cold water as much as 2 1 / 2 cup as well (or less, depending on the going much sago or not).
* Enter the fine salt with a tablespoon size pressed, a total amount of fish and water bowl, in this case as much as 5 tablespoons pressed.
* Enter the same seasonings (Ajinomoto) and stir well.
* Enter the sago flour slowly while stirring and diuleni. When the proper dose, will be used as much as 1 kg of sago flour, when most of the water, the more necessary sago and fish flavor is less pronounced.
* When the dough is smooth (not sticky), can be formed round or oval (lenjer) with hand dusted with corn starch and boil. After pempek float boiled, lift, rain, and then fried or ready to eat.
* When it is used, can create content pempek raw egg, such as pastels.
Pempek served with a sauce called cuko
Materials cuko / gravy pempek:
1. 250 grams palm sugar
2. 50 grams of acid Java, avoid using vinegar kitchen
3. 750 ml water
4. 5 cloves garlic, finely chopped
5. 2 tablespoons dried shrimp, mashed
6. 1 teaspoon salt
7. 10 d 20 pieces chili pepper, crushed (optional spicy).
How to make:
* Boil the palm sugar (red), tamarind, water, then strain.
* Add garlic, dried shrimp, cayenne pepper and salt, bring to a boil again and lift.
* Vinegar is ready served with pempek .
History has long warm. There are many people who say starting from the opening era Alas (Forest) Mentaok to build the Mataram Kingdom. In the forest many jackfruit trees grow (young jackfruit is the main raw material gudeg), in addition to coconut trees that grow on the edge of the forest and the river bank. It was made especially paddy fields where the time and thoughts. As a result the creation of the pioneers of Mataram created warm, and a main menu Mataram society, especially Yogyakarta.
Gudeg is one typical meal Jogjakarta and here I want to give some tips to make recipes gudeg jogja, because the food is arguably a lot of demand. Recipes Gudeg Jogja I give this time accompanied by a full warm menu and make sure our tongues feel pampered when eating it.
Recipes Gudeg Jogja:
(Makes 5-6 portions)
Ingredients: 1000 g young jackfruit into small slices
1 tablespoons tamarind dissolved
2 tablespoons brown sugar
6 bay leaves
4 cups coconut milk
salt and cooking oil to taste
1. Young jackfruit boiled until cooked then drain
2. Heat cooking oil, saute the spice paste together with bay leaves, water, brown sugar and tamarind water. After fragrant input jack which had been boiled and then stir until smooth and add salt to taste.
3. Pour coconut milk and cook until boiling and slightly thickened coconut milk and oily.
4. If interested in adding claw or foot into the warm chicken claw should first be boiled until soft then mix in the sauteed ingredients and cook with boiled jackfruit
5. Jogja ready to be served warm.
Coto Makassar also suspected to have been there Somba Opu (center of the Kingdom of Gowa) debuted in 1538 until served in the form of food stalls are now several curb. Serving coto Makassar allegedly affected also by the Chinese food that has come in the 16th century, is visible from the chili sauce used tao-co food scienced part of China that affect the culture food science of Makassar.
Coto Makassar this dish, in a modern flow is classified as a soup dish. When in the tradition of the history of European society that emerged in the era before the industrial revolution in England, soup paired with bread as a booster stomach at night. So Coto Makassar also has become food for the royal guards to fill the stomach at dawn the day before on duty early in the morning day.
Coto Makassar was considered bland when not accompanied by a diamond or burasa. Easement enjoy coto Makassar not apart from the tradition gather is specifically processed in pot soil called or uring Butta surroundings and with patang Pulo spices (40 kinds of herbs), which consists of peanut, hazelnut, clove, nutmeg, foeli, who sere finely ground, galangal, pepper, onion, garlic, cumin, coriander red, white coriander, ginger, laos, lime leaves, bay leaf, turmeric leaf, green onion, leaf seldri, unhampered leaves, red chilies, green chilies, Talla sugar, tamarind, cinnamon, salt, young papaya to soften the meat, and chalk to clean entrails as food.
Typically the strong flavor of the herb spices coto Makassar who also serves as an antidote to the substance contained cholesterol in the liver, tripe, heart, etc. Affluent. This unique flavor of the allegedly that existence tripe soup from Madura, Tegal soto, soto Betawi, inspired by coto Makassar because formerly carried by the sailors to area that soto place other forgings are thus suspected that coto Makassar be "older" than the soup at Persada this archipelago.
In Makassar, Coto presented with a variety of prices. From start to Rp. 3.500, - per bowl up to Rp. 7000, -, depending on the merchant class. Some of the most well-known merchants such as Coto Paraikatte, coto Latimojong and is usually packed with visitors since the early morning at around 7. Coto shops are usually open until evening. There are also some stalls who specializes open at night until morning came, his name Coto Bagadang (stay up). The best time to eat Coto it is in the morning until noon, or night until midnight. But that's not the main criterion, because Coto could actually be eaten anytime.
HOW TO MAKE
Who does not know coto Makassar. It was very thick beef, spicy, and not too watery. This food can always be found on street corners. However, if you have appetite by coto this one, please make your own, because we have been providing prescription terenak of this coto. Good luck.
Ingredients:
500 grams of beef, brisket
500 grams of tripe, hard boiled
300 grams of beef liver, hard boiled
200 grams of beef heart, hard boiled
5 tablespoons galangal lemongrass crushed bruised
2 cm ginger crushed
5 bay leaves
250 grams peanuts, fried puree
2.5 liters of water washing rice / starch
1 tablespoon seasoning powder flavor beef broth
6 tablespoons vegetable oil
Blend:
10 cloves garlic,
8 cloves roasted hazelnut coriander
1 tablespoon coriander
1 tsp toasted cumin
1 tsp salt and
1 teaspoon pepper granules
Complement: fried onions, sliced green onion and sliced celery, chilli taoco.
Refined : 10 onions, 5 cloves garlic, 10 curly chili boiled briefly, 100 grams taoco, saute with 6 tablespoons vegetable oil until cooked, puree add the salt and brown sugar
Directions: 1. Boiled beef, tripe, liver and heart, give lemon grass, galangal, ginger and bay after lift cooked, drained, diced. Entrail as food cooked beef, diced. Set aside. 2. Heat oil and saute the blended ingredients until fragrant, put into the broth, add fried peanuts, bring to a boil. 3. The presentation, prepare a bowl, fill with meat and gravy entrails as food berries, sprinkle with fried onions, scallions and celery and serve with sauce taoco native 4. Serve warm.
