Best Patner

search recipe

Showing posts with label Meat Recipes. Show all posts
Showing posts with label Meat Recipes. Show all posts

konro soup ( sup konro ) indonesia recipes

Konro soup is a local specialty cuisine Makassar presented a soupy soup specials and burned with basic ingredients such as cow or buffalo ribs, cooked or baked with spices coriander, cumin, lemongrass / citronella, Kaloa, red onion, garlic, salt, MSG smoothed. Konro soup generally served and eaten with white rice and spicy sauce pans. Enjoy the food and the roads around Karebosi Ratulangi Sulawesi Indonesia.
opportunity this time indonesia original recipes will sharing recipes konro soup.

Ingredients Konro Soups:
Ribs cows, 500 grams
Beef broth water, 1300 ml
Ginger, 1 cm, grated
Galangal, 2 cm, grated
Cinnamon, 1.5 cm
Cloves, 2 eggs
Cardamom, 3 eggs
Cooking oil, 2 tablespoons
Tamarind water, 1 tablespoon

Subtle Seasonings:
Kluwak, 1 piece, take the meat, soak in hot water
Sangrai coconut, 2 tablespoons
Garlic, 2 cloves
Red onion, 6 eggs
Turmeric, 1 cm
Pecan, 3 eggs, Sangrai
Coriander, 1 teaspoon
Cumin, 1/2 teaspoon
Pepper powder, 1/4 teaspoon
Salt, to taste

Fried shallots, to taste
Green onion, 2 stalks, thinly sliced

How to cook:
Boil broth until boiling.
add beef ribs, boiled until cooked and soft. Lift.
Heat oil, saute ground spices, galangal, ginger, cinnamon, cardamom, and cloves until fragrant. Lift.
Enter seasoning sauteed in beef rib stew, stir well.
Pour the tamarind water, bring to a boil. Lift.
Pour soup konro in a serving bowl, sprinkle with fried onions and leeks.
Serve warm.
Serves 4 Konro Soups Makasar


beef kalio padang ( kalio daging sapi padang )

Kalio intermediate rendang is a dish that is lightly browned, if kalio in dry with low heat will be colored black and was called rendang. Kalio same basic ingredients with rendang, namely coconut, finely ground red chillies, ginger, galangal, shallots, garlic, lime leaves, bay leaves, turmeric leaves. Rendang and kalio not use turmeric as it makes the texture of the meat is not good. Fill kalio usually chicken, beef, beef liver, or jengkol Special care and Jering not be made ​​dry rendang because it will make the material hard and uncomfortable.

beef kalio padang ( kalio daging sapi padang )

½ kg beef
10 pieces Potatoes
1 item Coconut
¼ cup cooking oil

10 pieces of red onion
1 cm Ginger
4 cloves garlic
½ stalk Lemongrass
15 pieces of red Lombok
2 pieces of kaffir lime leaves
5 seeds Pecan
3 bay leaves
½ teaspoon cumin
4 acid eyes
1 piece Laos
2 tablespoons salt

Shredded coconut, coconut milk 6 cups made​​.
All the finely ground spices.
The meat is cleaned, cut into pieces, mixed with bumbubumbu, pan-fried, covered, until tender left.
Put coconut milk, cooked until the oil out.
Potatoes peeled, halved, entered, left until tender.

Aceh Noodles (mie aceh)

Mie Aceh is a spicy noodle dish typical of Aceh in Indonesia. Thick yellow noodles with slices of beef, mutton or seafood (shrimp and squid) are presented in a kind of soup is savory and spicy curry. Mie Aceh is available in two types, Mie Aceh Goreng (fried and dried) and Mie Aceh Kuah (soup). Usually sprinkled with fried onions and served with chips, chunks of red onion, cucumber, and lime.

Aceh Noodles (mie aceh) recipe

Mie Aceh/ Aceh Noodles ingredients:
400 grams of wet noodles / yellow
750 ml beef broth
150 grams of shrimp wet, wipe, discard skin.
150 grams of mutton / beef, diced
1 tomato, diced
4 cloves garlic, thinly sliced​​.
3 spring onions, thinly sliced​​.
60 grams of bean sprouts, siangi, exhaust tail.
100 grams of cabbage, thinly sliced​​.
1 tsp vinegar
2 tablespoons soy sauce
1 leek, finely sliced​​.
Sledri 1 tbsp, finely sliced​​.
2 tsp salt.
3 tbsp cooking oil meal.

Mie Aceh/Aceh Noodles  spices:
5 pieces of red onion.
3 cloves of garlic.
4 pieces of red chili, seeded.
Sdmbubuk turmeric ½.
4 grains of cardamom.
1 teaspoon cumin, toasted.
1 tsp pepper grain.

Mie Aceh garnish:
Shrimp Crackers / Crackers Chips.
Pickled cucumber.

How to Make Mie Aceh/Aceh Noodles :
Saute sliced ​​onion, sliced ​​garlic and ground spices until fragrant.
Enter mutton / beef, stir and cook until it changes color.
Then add the shrimp and tomatoes and stir well.
Add the stock, sledri, chives, salt and vinegar.
Cook until the meat cooked and reduced water while stirring occasionally.
Enter the cabbage and bean sprouts and stir well.
Then add the noodles and soy sauce.
Stir until all ingredients are cooked evenly and tercamppur. Lift.
Serve hot with pickled cucumber and fried chips.

mealt and bone soup ala palembang ( pindang tulang palembang )

1 kg/2 lb beef meat with bones ( spare rib)
1 stem lemon grass, outer leave discard, bruished
2 salam leaves or bay leaves
2 cm or 1 tsp ginger, bruished or sliced
2 cm or 1 tsp galangale, bruished or sliced
1 tomato, quartered
3 large red / green chillies, de-seeded, halved
5 small red chillies / bird chillies (optional)
a handfull of sweet basil / kemangi
3 tbsp tamarind water (1 tsp tamarind pulp soak in 3 tbsp water)
1 tsp indonesian sweet soya sauce / kecap manis
1 tsp palm sugar
salt to taste
sugar to taste
1.5 lt / 3 pints water

Spice Paste:
2 large red chillies, de-seeded, chopped
5 shallots, chopped
3 cloves garlic, chopped

Manggo Sambal (if preferrec):
2 tsp chopped young manggo / ananas, 3 small chillies
a thin slice of roasted shrimp paste / terasi, palm sugar & salt to taste

Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit water to help the blending process).
Pour in 1.5 liter water in a deep saucepan, cover the pan and bring to boil.
Adjust the heat into medium, *** add the beef meat / spare rib and cook until half cooked.
(If necessary skim off and discard the fat that floats to the water surface).
Add the paste, lemon grass, salam leaves, ginger, galangale and bring the whole mix to boil again.
Consecutively add the chilies, kecap manis, brown sugar and tamarind water.
Adjust the seasoning, add the salt and sugar to taste until it tastes sour, sweet and spicy.
(If preferred you can add 1 tsp broth powder).
Add the sliced tomatoes and sweet basil. Lift.
Serve with rice and manggo / ananas sambal ( if preffered).
Manggo/ Ananas sambal:
Grind the chillies, roasted shrimp paste and salt in a mortar until smooth.
Add the chopped young manggo / ananas on it. Ready to serve.

*** Add the meat into boiled water then cook on the medium heat to preserve it's best taste.

goat satay (sate kambing)

500 gr diced goat meat

dip seasoning
50 grams half-ripe pineapple fruit, finely grated
100 gr Peanut, Fried and puree
2 tablespoons sweet soy sauce

soy sauce
10 red Chillies Rawit
10 Shallots, thinly sliced
2 pieces of red tomatoes, cut into rough
5 tablespoons sweet soy sauce

How to make:

1. Combine all seasoning ingredient dye, stir well and set aside
2. Stick a meat goat (should diselengi lard) with a skewer.
3. Dip to coat with grated pineapple and peanut sauce.
4. Grilled over charcoal until done.
soy sauce
5. Coarse chili grind. Put on a plate with soy sauce, red onions and tomatoes.
6. Serve the fried goat satay with soy sauce.


Sweet beef satay ( sate sapi manis )


500 grams Beef has deep, diced
200 ml sweet soy sauce Bango
2 tablespoons oil for sauteing

5 grams Tamarind
4 items Shallots
3 cloves of Garlic
3 cm galangal
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
50 grams of red sugar, finely combed
2 teaspoons coriander

How to cook
Ouch average meat, spices, soy sauce and cooking oil Manis Bango. Let stand for 2 hours.
Jab skewers in satay.
While spread with remaining seasoning grilled until cooked.


meatballs from malang ( bakso malang )

Malang is famous for winter, hence the origin of many foods served hot
aiming to warm the body from winter weather.
Although called Malang meatballs or bulb Malang, East Java, but the food is typical of many found
in other cities besides Malang, Indonesia actually has spread.
When you visit the city of Malang,
there is no harm in tasting Meatballs Meatballs City and the President of the already famous delicacy.
But if you are unable to Apple's holiday to the city,
it never hurts to try making your own meatballs by following Malang Meatballs recipe follow

Malang Meatballs Ingredients
350 gr beef
50 gr sago flour
100 cc of water ice
1 egg
4 cloves of garlic
1/2 tsp pepper
3 tsp salt

Meatball soup
2 liters of water
600 gr knee cattle / beef bones
6 cloves of garlic
1/2 tsp pepper
2 leeks, sliced
3 tsp salt

Supplementary material
10 sheets of of dumpling skin, fried
150 g of wet yellow noodles
10 fried tofu, oblique, slightly nock
Fried onions to taste
chili stew

How to Make Meatball Malang

Ways of making meatballs:
Puree garlic, pepper, and salt.
Minced meat until smooth. Mix the corn starch, spices, eggs, and water ice.
Stir well with a slam-slam.
Take the third batter to the stuffing out.
Boil water, then turn off the flame.
Create Rounded meatballs two kinds, one large and one small.
Dip in boiling water. Do it until the end.
Cook the meatballs float back up, remove and drain. 1/3 dough balls fill in the know.
Steamed briefly.

Way of making gravy meatballs:
Puree garlic, pepper, and salt.
Boil water, seasoning, and bone, cook until boiling, strain.
Sprinkle scallions, remove from heat.
Prepare a bowl, order noodles, meatballs, and tofu.
Pour the sauce, sprinkle with scallions, and fried onions.
Serve with fried dumplings and boiled sauce.

Kaledo Beff ( kaledo daging sapi )

kaledo is a dish that originated from Sulawesi Indonesia,.
original cuisine including Indonesia
The following is how to create kaledo

Material Cuisine:
- 1/4 kg beef ribs
- 1/4 kg of tripe
- 1/2 kg of cow intestines
- 1 pcs cassava, cut into pieces
- 2 stalk lemongrass, crushed
- 1 bay leaf LBR
- 1 ptg ginger
- 2 tablespoons butter
- Cayenne pepper to taste, mashed
- Royco taste sour and salt to taste

How to cook Kaledo:
1. Clean the beef ribs, intestines and tripe, boiled until soft with lemongrass, galangal and ginger.
2. Heat the butter, saute chili sauce, put cassava, boiled until cooked. After that enter into the stew no.1. Add Royco taste sour and salt, and cook again until cooked properly, kaledo ready to serve.

Goat Tengkleng ( Tengkleng Kambing )

Goat Tengkleng dishes are from central java Indonesia,
Goat Tengkleng is perfect on serve for lunch or dinner,
seasonings - a savory condiment made ​​tengkleng is very good for a family meal together.

Material tengkleng Goats:
500 gr mutton
250 gr young goat bones, cleaned and chopped to taste
250 cc coconut milk
750 cc of liquid milk from 1 coconut btr
3 tablespoons butter
beef flavorings to taste
2 tbsp fried onions

Seasoning Ingredients tengkleng Goats:
2 tablespoons red pepper that has been smoothed
1 ptg turmeric
8 pcs onion
4 cloves garlic
2 tbsp coriander
1/2 tsp cumin
5 btr hazelnut
1 ptg ginger, puree
1 ptg galangal
1 stalk lemongrass, crushed
3 kaffir lime leaves
pinch of salt

How to Make Goat tengkleng:
Heat the butter and saute until fragrant spices. Enter a young goat meat and bones, stirring until it changes color. After that enter the liquid milk and beef taste, and cook until the meat is almost cooked goat cartilage. Last insert thick coconut milk, stir until thick and ripe young flesh and bone.
Remove and serve with fried onions sprinkled.
Related Posts Plugin for WordPress, Blogger...


other indonesian recipes