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Coto Makassar

Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo (40 kinds of seasoning).

Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.
Coto Makassar Recipe

Ingredients:

* 300 g beef sandung lumur
* 750 g beef innards (intestines, tripes, livers, kidneys, lungs)
* 2000 cc stock
* 2 tbsp coriander, fried without oil
* 1 tsp peres jinten (caraway seed/cumin)
* 5 cloves garlic
* 5 grains kemiri (fruits of candlenut)
* 3 tbsp cooking oil
* 4 stalks serai (lemongrass/citronella), crushed
* 4 citrus leaves
* 2 tbsp salt
* Pepper
* 3 tbsp peanuts, fried and grinded
* 2 stalks leeks, slice thickly
* 2 stalks celeries, slice thickly

Sambal Tauco:

* 4 tbsp tauco (fermented bean paste used as condiment)
* 2 cloves garlic
* 5 chilies
* 2 tbsp cooking oil

Complements:

* 2 calamondins
* Fried onion

Directions:
1. Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.

2. Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.

3. Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.

5. Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.


http://www.indonesianfoodonline.com/food-category/beef-recipes/page/3

Beef Black Soup (Nasi Rawon)

Jakarta, (Nasi-Goreng) - Rawon or Rawon Rice (because of often served with rice) is a meal consists of special spicy beef soup because of containing keluak (fruits of kepayang tree used as a spice). It is not only known as special food of Jawa Timur but also as special food of eastern Jawa Tengah (Surakarta region)

Commonly, beef consumed in rawon is cut into bite sized pieces. The very special spicy soup of Indonesia is grinded mixture of spices, and then cooks in some oil till it is aromatic. Then this spice put into boiled stock along with beef. The special dark/black color of rawon comes from keluak as prime spice. It is served with rice, completed with small bean sprouts, leek, chips, and sambal.
Rawon Rice Recipe
Ingredient:

* 500 g beef sandung lamur
* 3 chilies, remove the seed
* 1 part terasi
* 6 onions
* Salt as necessary
* 1 roasted tamarind as big as kemiri
* 2 tsp coriander
* 2 keluak (friuts of kepayang)
* 1 part turmeric
* 1 part galangale
* 1 stalk of serai (lemongrass/citronella)

Complement:

* Rice
* Sambal taoge (bean sprouts sambal0
* Egg of salted fish
* Jerked meat
* Shrimp chips
* Bean Sprouts Sambal
* Grind red peppers, terasi, and salt, then add some small bean sprouts. Mix them.

Directions:
  1. Clean beef and boil it rarely, remove and cut into small pieces.
  2. Grind spices except serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale. Cook until beef becomes well-done.
  3. Serve in hot. Put some rice into a bowl, pour rawon, and add cut of egg of salted fish, fried jerked meat, bean sprouts sambal, and shrimp chips.
Foto : Istimewa


Soto Ayam (Chicken Soup)

Ingredients :
  • 1.5 liter water
  • 1 tea spoon salt
  • 2 Indian bay leaf
  • 1 Laos
  • 1/2 (500 g) Chicken
  • 3 tea spoon margarine
Grind these following items:
  • 1 tea spoon Black pepper
  • 5 pieces Garlic
  • 5 Candle Nuts
Prepare the chili sauce (Sambal): 
  • 15 pcs red chili - boiled and grinded them.
  • 2 tea spoon of Roasted peanut - grinded them.
  • 2 tea spoon of Sweet Soy Sauce (Kecap)
  • 1 tea spoon of lemon juice

Side Items: 
  • 150 g bean sprouts.
  • 75 g vermicelli,wash it in the warm water to make it soft.
  • 2 chicken eggs, boiled, cut into small pieces
  • 2 tea spoon of Roasted peanut
  • 75 g Cassava chips
  • 2 tea spoon of Fried onion
  • 1 green onion leaves cut into small pieces
  • 1 chinese celery cut into small pieces
How to cook :
  1. Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
  2. Lift the chicken out,and then fry it until its color become yellow brown and dry it.
  3. Shredded the chicken meat into small slices.
  4. Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
  5. Reduce the heat to low and wait until it boils.
How to prepare:
  1. Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
  2. Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.

Foto : Istimewa

Soto Kudus (Kudus Soup)

Ingridients:
  • 1 ekor ayam kampungBumbu:"
  • 6 bawang merah"
  • 3 siung bawang putih"
  • 3 butir kemiri"
  • sepotong kunyit sebesar setengah ibu jari"
  • sepotong jahe sebesar ibu jari"
  • garam" gula"
  • 2 lembar daun salam"
  • seiris lengkuas"
  • sedikit minyak untuk menumis
Recipe :

Cara membuat:
  • Ayam sesudah dibersihkan dipotong-potong, lalu rebus. 
  • Bumbu-bumbu kecuali salam dan lengkuas digerus, lalu tumis sampai harum baunya. 
  • Masukkan ke dalam ayam rebus bersama dengan salam, jahe, dan kunyit yang sudah diiris tipis dan ditusuk pada sebatang lidi. 
  • Rebus sampai ayamnya empuk, bubuhi merica dan vetsin.
Menyajikan:

Ayam disebit-sebit, taruh di mangkok, siram dengan banyak kuah bubuhi taoge rebus, irisan daun bawang, dan bawang goreng. Sebagai pelengkap sediakan lombok kecap dan irisan jeruk nipis.

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Foto : Istimewa

Soto Madura (Madura Soup)

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

Yellow Squash Soup - (Sayur Labu Kuning)

Ingredients :
  • 1 lb yellow squash chopped 1/2" dice
  • 1 tsp lime juice
  • 1/8 lb dried shrimp washed, and ground coarsely, (optional)
  • 1 tbl fish sauce
  • 4 cup light coconut milk mixed with lots of water1 cup
  •  heavy coconut milk
  • 1 3/4 oz basil leaves
  • Salt to taste SPICE PASTE
  • 1 tsp granulated sugar
  • 4 x red chilies
  • 1/2 tsp freshly-ground white pepper
  • 1 tbl ground lemongrass
  • 1/4 tsp shrimp paste
  • 6 sm shallots
Method :
  • Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
  • Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
  • Lastly, put in the fish sauce and salt. Before serving, put in the basil.
  • This recipe yields 5 to 6 servings.

Foto : Istimewa

Indonesian Schrimp Soup (Sop Udang)

Ingredients 1/4 cup rice sticks, broken up 2 Tablespoons peanut oil 6 shallots (or an onion) thinly sliced 3 cloves garlic, crushed 2-inch piece of fresh ginger, grated 1 teaspoon ground coriander 1 teaspoon tumeric 2 cups fish stock 1 cup coconut milk 1 cup shrimp, cleaned, peeled, and split 1/2 cup bean sprouts salt and pepper to taste Garnish: 4 scallions, chopped Directions
  • Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.
  • Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Foto : Istimewa

Rice With Spicy Chicken Soup (Bubur Ayam)

Ingredients 4 Large Chicken Breast -- Cooked And Shredded 6 Cups Chicken Broth 1 Teaspoon Salt 3 Medium Shallot 2 Cloves Garlic 1 Teaspoon Ginger 3 Medium Macadamia Nuts 1/2 Teaspoon Turmeric 1/4 Teaspoon Cayenne 1 Teaspoon Soy Sauce 2 Teaspoons Peanut Oil 2 Teaspoons Water Salt And Pepper -- To Taste 1 Bunch Scallion -- Chopped Hot Sauce -- To Taste Rice -- Cooked 

Directions
Place shallots, garlic, ginger, nuts, turmeric, cayenne, soy sauce, oil, water, salt and pepper in a blender. Process to a smooth paste. Saute paste for 6 minutes. Add chicken, salt and stock. Simmer for 10 minutes. Serve with a scoop of rice on the bottom of a soup bowl, ladle over some soup, stir in the hot sauce and sprinkle with scallions.
Serves : 4


Foto : Istimewa

Oxtail Soup (Sop Buntut)

Ingredients :
1 kg Oxtail / beef tail, cut into serving pieces1/2 tablespoon Chopped ginger1/2 Nutmeg, bruised1 Spring onion, cut into 2-3 pieces1 tablespoon Margarine200 g Carrots, cut into 3 cm piece, then halved or quartered250 g Potatoes, cut into 4-6 pieces, Salt to taste
Spice (ground) 6 Shallots 3 cloves Garlic 1 teaspoon Peppercorns Garnishing Fried shallots Spring onions Chopped Chinese parsley Method :
  • Put oxtail in a pan with 2 liters water and bring to the boil.
  • Carefully scoop off and discard the scum floating on the surface.
  • Discard the stock and replace with 2 liters clean water.
  • Add chopped ginger, nutmeg and spring onion.
  • Cover the pan and simmer over low heat until tender.
  • Remove the tail, reserving 1 1/2 liters stock.
  • Bring the stock to the boil, then add oxtail.
  • Heat margarine and fry ground spices until fragrant.
  • Add to the boiling stock, then add carrots and potatoes.
  • Bring to the boil until the ingredients are thoroughly cooked.
  • Garnish with fried shallots, spring onions, and Chinese parsley.
  • Serve hot.

Foto : Istimewa

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