Archive for beef
Also known as Indonesian Beef Ribs Soup. A specialty from Jakarta, the city where I was born and grew up in. But what does “soto” means? Have a look ~ here ~ from my previous posting. Soto Betawi has become a regular menu that keeps popping up every two weeks or so. The reason is because I like it better than the chicken version and Michael would never say no this this.
I ran out of some ingredients & spices a few weeks ago. Little things like lemon grass, fresh galangal and frozen kaffir lime leaves. Of course you can substitute them with powdered ones if that’s the only option, but you know already, nothing beats the real thing. Even from the moment I started mixing the ingredients, I can tell whether the soto is going to have the correct taste or not from the scent of the cooked ingredients. Powdered or packaged ingredients usually have a slightly “off’ chemically taste to it – well, only a few very good brands like Munik, tastes almost like the real thing.
This weekend, a friend brought me a new supply of these ingredients from Shanghai. Whoa my gosh! That gift equals with a pouch of gold nuggets to me. No kidding, where can you get these stuff in the middle of a grassland? So here I am, cooking away my favorite recipes once again….
Recipe for Soto Tangkar Betawi
(or Batavian Beef Ribs Soup) you can have a look HERE
Hihihihihi, maaf ah postingan pake bahasa Indonesia aja. Gatel juga lama2. Abis rendang, loh kok gw ngidam mie ayam jamur lagi yah? Yang ala GM itu loh, dengan jamur merangnya yang montok-montok, ayam berkuah kecapnya yang gurih dan kuahnya yang bening bertabur irisan tipis daun bawang. Mantaaaaaffff. Tengah-tengah bikin kaldu ayam, kok terlintas gimana kalo ayam diganti lidah sapi?
Hwaaaaaaa….. kayanya asik banget. Cobain ah. Lidahnya udah direbus empuk kok. Tinggal iris-iris, trus ceburin ke wajan, masak bareng sama si jamur merang. Yummmmiiiiieeeeee. *maaf ya buat tukang masak beneran, kalo resepnya keliatan mengada-ada, heheheh, bawaan orang hamil kaleeeee……*
There’re so many recipes for rendang around the internet. Some recipes call for liters and liters of coconut milk, some uses loads ginger but no galangal… *this one is a bit strange though* This is the first time ever I cook rendang as I’m aware it’s so time-consuming and requires certain ingredients that can’t be substitute with any powdered stuff. Like this powdered lemon grass or powdered galangal….. that’ll never work. Trust me, I’ve been there. Nothing beats the real thing, you know what I mean 😉
Finally I found the one I’m really happy with. The recipe adopted from uni Dewi Anwar – she has this special recipe using 1 tbs of ground beef liver plus toasted coconut that would surely taste fantastic in rendang. Her secret recipe combined with a few others would be just awesome! For this recipe I use 1 kg of beef topside and silverside. Oh, I also found two fresh beef tongue from the same shop in the market. Just beautiful! would be perfect for ox tongue steak the next day. Or perhaps something else yummie….
BEEF RENDANG – the real deal from West Sumatra Indonesia
● 1 kg beef topside/silverside – discard fat
● 20 pcs shallot
● 10 pcs garlic
● 3 cm fresh ginger
● 15 pcs red chilies
● 4 cm fresh galangal
● 1/2 tsp coriander seeds
● 2 tsp nutmeg
● 15 pcs red chilies
● salt, pepper, palm sugar to taste
** Process all ingredients into a smooth paste
● 3 pcs star anise
● 2 cm cinnamon stick
● 5-7 pcs kaffir lime leaves
● 3 pcs lemon grass, bruised the stalks
● 1 tbs tamarind
● 2 pcs bay leave
● 3 cups of thick coconut milk (I use dessicated coconut)
● 1 tbs toasted coconut – smoothly ground
● 1 tbs steamed beef liver – smoothly ground
** Mix both ingredients into the gravy
1. Cook beef in ground ingredients + a cup of water in low heat
2. Once it’s properly cooked, add coconut milk
Then add the leafy ingredients
3. If using fresh coconut milk, keep stirring until gravy thickens
4. Add additional seasoning upon serving
5. You can keep on cooking until it turns dark, or the one I prefer
is just beautifully reddish-yellow almost dry but not so.
Recipe is adopted and slightly modified from Dewi Anwar. Thank you Uni Dewi.