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Indonesia Traditional Food and Beverage Recipes

Home » Arsip untuk 2006

Beef Rendang (Padang Dish, Indonesia)

Ingredients
  • 1 kg rump steak
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp fresh ginger, chopped
  • 4 small red chillies, chopped
  • 1/2 cup water
  • 2 tsp ground coriander
  • 2 tbsp tamarind sauce
  • 1 tsp ground turmeric
  • 10 curry leaves
  • 1 lemon grass, 10 cm stem
  • 4 cup coconut milk
Preparation
  1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
  2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
  3. Add :
  • coriander, tamarind sauce, turmeric, curry leaves and lemon grass,stir until combined. Stir in coconut milk. Bring to a boil, reduceheat to medium, simmer, uncovered for 1 hour, stirring occasionally.
  • Reduce heat to very low, simmer for 30 minutes, stirring frequentlyuntil the meat is very tender and liquid has been absorbed. Removelemon grass before serving. NOTE: It is necessary to stir the BeefRendang often during the last 30 minutes of cooking to preventcoconut milk from separating and to avoid sticking.
  • This distinctiveand delicious curry is cooked very slowly for a long time, until themeat is very succulent and all the coconut milk has been absorbed.
  • Suggested holding back 2 cups of coconut milk until thelast 30 minutes of cooking, then slowly adding it then, as youcontinue to simmer and stir until all the liquid has been absorbed.

Foto : Istimewa

Soto Madura

Ingredients:
  • 500 gr beef or internals, 
  • 100 gr bean sprouts, 
  • 80 gr rice noodles, 
  • 60 gr Indonesian parsley, 
  • 60 gr scallions, 60 gr ginger, 
  • 1 lime, salt and pepper.
Directions:
  • Boil meat until done. 
  • Drain and cut into bite-sized slices. 
  • Remove the tails of bean sprouts, boil until half done Boil rice noodles separately 
  • Keep these in separate plates 
  • Cut Indonesian parsley and scallions 
  • Grind shallots, and brown it for a little bit 
  • Skin and cut ginger 
  • Make beef stock using beef bones boiled in water for about an hour. 
  • Remove bones, and put in salt, pepper, ginger, and shallots. 
  • Serve the soto by putting the beef, bean sprouts, noodles into a bowl. 
  • Pour soup into it. 
  • Sprinkle with Indonesian parsley and scallions

Foto : Istimewa

Soto Kudus

material
  • 1 free-range chicken Seasoning:"
  • 6 onions"
  • 3 cloves of garlic"
  • 3 hazelnuts"
  • a piece of turmeric the size of half a thumb"
  • a piece of ginger the size of a thumb"
  • salt"sugar"
  • 2 bay leaves
  • slice of galangal"
  • a little oil for frying
How to make:
  • After cleaning the chicken, cut into pieces, then boil. 
  • The spices except salam and galangal are ground, then stir-fry until fragrant. 
  • Put it in the boiled chicken along with the salam, ginger, and turmeric that have been sliced ​​thinly and stabbed on a stick. 
  • Boil until the chicken is tender, season with pepper and vetsin.
Serving:
Shred the chicken, put it in a bowl, pour it with a lot of gravy with boiled bean sprouts, sliced ​​scallions, and fried onions. As a complement, provide chili sauce and lime wedges.

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