Friday, July 30, 2010
1:12 PM
Posted by
eato
Prevously I have write about "soto" or you can say "Spicy Soup" in English. Soto is an Indonesian cuisine mainly comprised of broth and vegetables. The meats that most commonly used are beef and chicken, but there are also soto with mutton and pork. For details you can check it
here
This time I want to share the recipe and how to make Soto Bandung. Bandung is a city located in West Java.
Soto Bandung use beef as the main ingredient.
Ingredients :
- 250 g beef brisket
- 100 g boiled soy bean, fried
- 125 g white radish, thinly sliced
- 3 tbsp sliced celery
- 3 tbsp fried sliced shallots
- 3 tbsp sliced green union
- 1 stalk lemon grass, bruised
- 2000 ml water
- 2 1/2 tbsp sliced shallots
- 1 tbsp sliced garlic
- 1 tbsp peppercorn
- 1 tsp salt
- 1 tsp sliced ginger
- Sweet soy sauce
Sambal :
- Red capsicums
- Salt
- Vinegar
How to make :
- To make soto : put water and beef in pan, boil until the beef tender and the stock remains 1000 ml. Take out the beef, cut into small pieces.
- Blend shallots, garlic, pepper, salt, and ginger into a paste. Add this paste into the boiling stock. Add lemon grass and green onion.
- Add the pieces of beef and white radish into the boiling stock and keep cooking until the white radish is cooked.
- To serve soto : serve the hot soto in a bowl. Add fried soybean, sprinkle with celery and fried shallots. Serve with sweet soy sauce and sambal cuka.
- To make sambal cuka : boil the red capsicums. Drain and blend, add salt and vinegar, mix well.
recipe and image taken from indonesianculinary.com
Thursday, June 3, 2010
12:33 PM
Posted by
eato
In Indonesia, almost everyone (well, actually we can say "everyone") knows about Indomie Goreng. It is an instant noodles product line made under the Indomie brand by the Indofood company, the world's largest instant noodle manufacturer, located in Indonesia.
It's light and special taste brings addiction to everyone whoever taste it. Usually indonesian people enjoy this exotic-tasted noodles with fried egg. Some people also add other topping like shrimp, fried onions, and mix it with green vegetables.
Indomie Goreng not only found in Indonesia, it's also famous in Malaysia, Singapore, and China. It is also available in USA, Africa, Australia and Europe.
Here's an example recipe of Indomie goreng :
Ingredients:
1 pack of Indomie Mi Goreng (Fried Noodles)
3-5 shrimps, shelled, deveined and cut into small pieces
1 egg
Method:
Fry the egg. Fry the shrimp and save the remaining oil. Boil your noodles and mix with the sauces provided. Served with the fried egg and shrimp. Drip the remaining oil on top of your noodles for the extra zest.
For additional information about Indomie Goreng :
http://en.wikipedia.org/wiki/Indomie_Mi_goreng
Source (image and recipe) : http://rasamalaysia.com/instant-fried-noodles-recipe/
Wednesday, June 4, 2008
9:27 PM
Posted by
eato
Nasi Kuning (literally means "yellow rice") is a traditional food of Indonesia. This food made of rice cooked with turmeric, coconut milk, and spices. With the coconut milk and the spices added, this rice taste better than the ordinary rice. This rice usually use as tumpeng and served with many kind of Indonesian dishes.
In Indonesian tradition, the color of nasi kuning (yellow) describe wealth, prosperity and glorious moralty. Therefore, nasi kuning usually serve on happy ceremony such as birth, wedding, and engagement. In Balinese tradition, yellow is one of four divine color.
Nasi kuning is found in few regions in Indonesia, such as Java, Bali, and Sulawesi
pic taken from: http://tentangadani.blogspot.compic taken from : http://www.ayambakarojolali.com/images/images_menu/iNasiKuningSpecial.jpg
Tuesday, May 27, 2008
6:55 PM
Posted by
eato
Kupang Lontong
pic taken from : http://jagomakan.blogspot.com
Kupang Lontong is a typical coast food traditionally from East Java. This food consists of rice cake mixed with the kupang broth (a kind of oyster/the small shellfish), and it's served with petis (black fermented shrimp paste), fried onions, and squeeze of lime. Beside that, accordance with the customer taste, kupang lontong also served with the chili whim.
Two "good friends" of kupang lontong are sate kerang (one kind of satay which made of shellfish) and es degan or es kelapa muda (beverage made of young coconut). Why they called "good friends"? Because usually the seller of kupang lontong also sells them. Kupang lontong is incomplete without sate kerang. And es degan, beside as beverage, is useful for people who is allergic to kupang because the young coconut can neutralize the toxic in kupang's body.
pic taken from : http://seno.or.id/images/sate-kerang.jpg
Es Deganpic taken from : http://mudik3.blogspot.com
Sunday, May 18, 2008
3:25 PM
Posted by
eato
Semanggi is another special food from East Java. It's usually served on the plate made from banana leaves (pincuk). In Surabaya, the seller is generally an old woman, carried to their back and peddled to whole of the city.
Semanggi consisted of boiled semanggi leaf, bean sprouts, and eat with hot delicious sambal. There are few kinds of sambal for semanggi. In Banyuwangi sambal made from chili, fragrant grass (serai), jack fruit and a little javanese sugar. It's different for another place such as Surabaya which use sambal made of more javanese sugar, petis (black fermented shrimp paste), and chili.
Beside the vegetables, semanggi also eat with kerupuk uli (chips made from the rice) with sauce made from yam (ketela rambat) and peanut.
pic taken from : http://www.sby.pphotels.com/images/sby/semanggi1%20small.jpg
Saturday, May 17, 2008
9:00 PM
Posted by
eato
pic taken from : http://upload.wikimedia.org/wikipedia/en/thumb/e/e0/Rujak_Cingur.jpg/230px-Rujak_Cingur.jpgRujak cingur is one of Indonesian traditional food which easily found in East Java especially in Surabaya. Rujak cingur usually consist of sliced of fruits like cucumber, krai (similar like cucumber but it's special from East Java), bengkoang, young raw mango, pineapple, kedondong, glutinous rice cake, tofu, tempe, bendoyo and cingur. There are also some vegetables like bean sprouts, water spinach, and string bean. All of those ingredients mixed with black sauce made from petis (black fermented shrimp paste), chili, fried ground peanuts, fried onion and salt.
This food is called rujak cingur because the special part of this rujak is sliced of cingur (bufallo's or cow's lips. Cingur is literally means mouth in Javanese) which not available in other kind of rujak. Rujak cingur can be served with pincuk (banana leaf) or plate and it's topped with a sprinkle of fried shallots and kerupuk.
Tuesday, May 13, 2008
6:07 PM
Posted by
eato
Pempek or Empek-Empek is a delicacy from Palembang which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko (in bahasa Palembang). Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.
There are different types of Empek-Empek, the one we ordered were Pempek Kapal Selam (Submarine) which comes with boiled egg wrapped inside the Pempek itself. Other types of Pempek are “pempek telur kecil”, “pempek keriting”, “pempek pistel (or pastel(?)”, “pempek kulit ikan”, “pempek adaan”, “pempek lenjer”, and “pempek tahu”.
The way most Indonesia eat them is by cutting the Pempek itself into small pieces, with the egg noodles, meehoon, and diced cucumber - top it with the cuka (vinegar) soup. It does taste and smells a little fishy, but again it is made of fish.
source : http://www.simplycraving.com/pempek-palembang-fish-cake-dish-from-indonesia-20080502/pic taken from : http://farm1.static.flickr.com/166/418906010_7fd7d6a69a.jpg
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