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Showing posts with label beef Recipe. Show all posts
Showing posts with label beef Recipe. Show all posts

Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

75 gr Beef skin crackers *                              
2 tbsp Black Soya beans-boiled                     
50 gr Tempe/Tofus-dice cuted & fried         
200 ml Coconut milk, 2 tbsp Frying oil          
2 Kaffir lime leaves, ½ st Kaffir lime juice  

Grind into a paste:
2 Red chilies, 5 Cayenne peppers, Salt
2 Candlenuts, 1 cloves Garlic
1 small Tomato, 8 Shallots, Sugar
1 cm Lesser galangal (optional)

- Soak the skin crackers in water until the crackers swollen & soft, squeeze a bit to drain them. Sauté the spices paste & kaffir lime leaves with frying oil; pour in coconut milk. Add in crackers, tempe/tofu & soya beans. Stir constantly.
- Cook until the crackers become soft & coconut milk reduced. Pour in kaffir lime juice. Stir well.

Meat and Grated Curry ala makasar ( pallu basa ) indonesian recipes

Meat and Grated Curry ala makasar ( pallu basa ) Indonesian Recipes

Pallu basa Ingredients:
3 tbsp Oil
2 stalks Lemon Grass, bruised
1/2 nutmeg Nutmeg
3 Cloves
5 cm Cinnamon stick
1 kg Beef, cut into pieces (1 X 3 X 5 cm)
150 g Shredded coconut, roasted, ground
1 liter Coconut milk from 1 coconut
2 tbsp Tamarind juice

Spices (ground):
2 tbsp Coriander
1/2 tbsp Peppercorns
1 tsp Cumin
1/4 tsp Aniseed
100 g Red chili peppers
8 Shallots
1 1/2 tsp Chopped ginger
1 tbsp Chopped galangal
1 tsp Salt

How To Make Pallu basa :
Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
Add beef and stir.
Then add roasted coconut and coconut milk.
Simmer and stir from time to time until the beef is tender and the gravy has thickened.
Add the tamarind juice and simmer over low heat for 5 more minutes.
Serve hot.

Cow's Foot Curry ( Gulai Kikil ) indonesian recipes

Cow's Foot Curry ( Gulai Kikil ) indonesian recipes

1 Foot of cow
4 cups Coconut milk
1 Turmeric leaf
2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".
2 Kaffir lime leaves
1 stalk Lemongrass

Blended spices:
1 tbsp Blended red chilies
2 cm Turmeric
5 pcs Candlenuts
2 cm Laos / Galangal
6 cloves Garlic
10 pcs Shallots

How To:
1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.
2. Remove the bones and then cut the meat into small sizes according to your preference.
3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.
4. Add the meat pieces and cook until the coconut milk thickens and oily.
5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.
6. Lift.

mix vegetable in tamarind ala betawi ( sayur asam betawi ) indonesia recipe

mix vegetable in tamarind ala betawi ( sayur asam betawi ) indonesian recipe
mix begetable in tamarind are recipe derived from betawi jakarta, in indonesian called sayur asam betawi

ingredients :
100 grams of beef, sliced ​​small
800 ml of water
1/2 tsp salt
1/2 cm galangal, sliced
1 bay leaf
2 young tamarind fruit, crushed
200 g young jackfruit, clean, cut into pieces
2 pieces of corn, cut into pieces
100 grams melinjo
1 piece purple eggplant, cut into pieces
5 long beans, cut into 4 cm
15 leaves melinjo

seasoning (finely crushed):
1 piece red pepper, deseeded
4 red onions
1 clove of garlic
2 eggs hazelnut
1/2 tsp roasted shrimp paste
1 tsp brown sugar, crushed
1/2 tsp salt

direction :

1. Boiled beef, water, salt, galangal and slaam leaves until boiling.

2. ADD young jackfruit, corn and melinjo, jackfruit and corn boiled until soft.

3. Add seasoning, eggplant, long beans and leaves melinjo.

4. ADD young acid, boil briefly. Lift.

5. Serve.


meat ball chili sambal ( sabal goreng bola daging ) indonesia recipes

meat ball chili sambal ( sabal goreng bola daging ) indonesia recipes :

meat ball chili sambal Ingrediets :
250 gr ground beef, make balls.
3 large size potatoes, cut into small squares and fry briefly.
Btr 20 quail eggs boiled, peeled.
3 lbr lime leaves.
1 vertebra galangal, crushed.
600 cc coconut milk [1 btr coconut]
Salt and sugar to taste.
For sauteing 2 tablespoons oil.

meat ball chili sambal spices:
10 grains of red onion.
6 cloves of garlic.
5 btr hazelnut.
8 pieces of red chilli, seeds removed

 directions how to make meat ball chili sambal:
Saute ground spices with lime leaves and galangal until
fragrant. Insert meat balls. Stir gently so that the balls
meat is not destroyed.

After the meat changes color and hardens, add half
coconut milk, potatoes, and quail eggs. Stir well and cook until
coconut milk is reduced by half.

Add the remaining coconut milk, season salt and sugar. Cook until coconut milk
oily and almost dry. Remove and serve.

Serves 8


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


satay padang ( sate padang )

Padang is a city located on the island of Sumatra Indonesia,. many cuisines of the Padang city that is famous in the world. such as rendang, Balado and more.
This time I will share the recipe as where to make satay Padang in indonesia called sate padang.
satay Padang is one of the favorite foods native Padang typical tasty and delicious. Can be said of all the Padang like satay Padang, not only that the outside area of Padang was much loved. To make satay Padang is easy and practical, requiring only beef and special materials in mix to taste absolutely delicious and yummy. Immediately, ya recipe this afternoon is making satay Padang with special seasoning delicious.

satay padang ( sate padang ) ingredients :
500 grams of beef
50 grams of rice flour
1/2 liter of water

satay padang ( sate padang ) seasoning:
5 shallots / red onions
3 garlic
3 red chillies
2 cm turmeric, chopped
2 cm ginger, minced
2 pieces of orange leaves
1 cm galangal, chopped
1 teaspoon salt
1 1/2 stalks lemongrass, crushed
1/2 tablespoon coriander powder
1/2 teaspoon ground pepper
1/2 teaspoon cumin powder
1/2 turmeric leaves
1/2 pcs kandis acid
1/4 teaspoon fennel powder
cooking oil to taste

how to make satay padang ( sate padang ) :
1. saute all the spices (seasoning ) until fragrant.
2. input large chunks of meat, then ungkep. Cook using fire small / medium until the water runs out the meat and the meat was tender.
3. After lifting the meat tender, medium or small pieces according to taste. Make into skewers.
4. Then Rub meat with oil and seasoning mixture, then roasted (burnt meat does not need to get too dry), then set aside in a serving dish first.
5. Make sauce from a mixture of rice flour and water are put into the rest of the seasoning. Cook over the fire to boil, then add a little salt, to taste first taste.
6. topping skewers that have been set aside earlier with the sauce just made​​.
7. After that, topping with fried onions on it.
8. Satay Padang ready to be served,

Cream Mushroom Soup ( krim sup jamur ) For Vegetarian

Nutrients contained in a series of button mushrooms have a variety of important benefits for health. Little explanation, you can read below.

Against cancer cells
Extraction button mushrooms reportedly can lower the activity of cancer cells and reduce tumor size in the body. So it is advisable consumed by people with breast and prostate tumors.

Help you lose weight
Moderate diet and confused in choosing the food menu? You can incorporate mushrooms into your daily menu. Mushroom though it feels springy and almost similar to the flesh, he is very low in calories, carbohydrates, fat and sodium. The content of fiber and water in it is much larger so it is suitable for you who are on a diet menu.

High content of potassium
People think that just containing high potassium banana. In fact, the fungus also had a fairly high content of potassium. Potassium itself is able to help lower high blood pressure and balance, which can help prevent strokes.

There antioxidants
The content of antioxidants in the fungus is able to fight free radicals. Which can also help fight cancer cells. Button mushrooms themselves have fairly high antioxidant content that can be relied upon to improve the body's immune. In addition to fighting cancer, it can also prevent migraines, helps increase metabolism in the fight against AIDS, and so forth.

wealthy fiber
Rich in fiber, so that the fungus helps facilitate digestion metabolism. If you are looking for foods that facilitate digestion, the fungus can be relied upon as one of the menu.

Besides low cost, mushrooms are easily found in traditional markets and supermarkets. So you can provide a menu that is more frequent as a daily menu

this time I'll share recipes this mushroom for you

Cream Mushroom Soup ( krim sup jamur )  For Vegetarian recipes

Cream Mushroom Soup ( krim sup jamur )  Ingredients:
300 g button mushrooms large
½ red onion, chopped
3 tsp margarine
2-3 tsp flour
2 ½ cups beef
2 tsp cream
1/3 cup sour cream
2 eggs


How to make Cream Mushroom Soup ( krim sup jamur ) :
Wash and slice the onions as thin as possible.
Saute onion using margarine for 5 minutes. Sprinkle the flour and cook for 1 minute, stir. Add flour if you want a thick soup.
Enter your beef, boiled and stir for 10 minutes.
Add the cream and lower the flame to heat the coldest.
Mix the eggs with the sour cream. Heat but do not boil, then enter the pepper and salt to taste.
Ready to serve.


maragi satay ( sate maragi )

Sundanese people do not call it satay maranggi, but enough with maranggi alone. There are two areas in West Java who both claim to be the place of origin of satay skewers maranggi, namely Cianjur and Purwakarta. In Cianjur, maranggi only (strictly) made ​​from beef. By contrast, more common in Purwakarta made ​​from goat meat, cow though his version is also popular.

Maranggi  satay resemblance to the sweet beef satay in East Java, satay cooked from Aceh, even Kajang satay of Malaysia. Everything is made ​​of satay beef  with liquid sweet and fragrant coriander.

INGREDIENTS maragi satay ( sate maragi ) :
900 gr beef has a part in the
5 tablespoons soy sauce to bind the meat
150 grams of brown sugar, finely chopped
8-10 tablespoons soy sauce tomato pickles to complement
25 fruit skewers

maragi satay ( sate maragi ) SEASONING :
10-12 cloves of garlic
15-18 red onions
2 tbsp coriander, roasted
1 ½ - 2 tsp salt
2 ½ -3 tablespoons tamarind water (condensed)

2 red tomatoes, sliced
4 red onions, sliced
Chilies 6-8 black pepper, sliced

HOW TO MAKE maragi satay ( sate maragi )
Cut beef into cubes 1 ½ - 2 cm. Mix the brown sugar, soy sauce and spices and stir well. Let stand 30-60 minutes to allow the flavors to infuse. (More padded if lodged in the refrigerator 1 night)
Skewer 4-5 pieces of meat in every skewer. Grilled over coals or on a grill satay marinade while smeared. Turn them until cooked satay. Try satay cooked, but not dried.
Pickled Tomatoes: mixed peppers, tomato and onion slices, pour the vinegar and stir well. Serve with satay sauce to complement.
Satay can be served with rice or rice cake.


klopo satay ( sate klopo )

Satay chicken or goat satay certainly is not unusual because it is easily found in various areas.
But for Sate Klopo, certainly quite unique and interesting. In addition to not using goat or chicken, satay klopo exist only in the city of Surabaya - East Java.
I see and feel the pleasure of Sate Klopo when in one morning down the area around the monument Tugu Pahlawan.

klopo satay ( sate klopo ) recipes :

klopo satay ( sate klopo ) ingredient :
300 grams of beef has deep, cut into pieces
150 grams of beef fat, cut into pieces
3/4 teaspoon salt
1/2 teaspoon ground pepper
17 fruit skewers
seasoning Coconut
200 grams of grated coconut rough

Refined Coconut Seasoning
14 grains of red onion
4 cloves of garlic
4 cm turmeric, burned
2 teaspoons of coriander powder
2 teaspoons salt

1/2 tablespoon granulated sugar

Peanut seasonings
200 grams of peanut skins, fried, mashed
4 pieces of curly red chili, mashed
4 pieces of red chili, mashed
75 grams of brown sugar comb
2 teaspoons salt
500 ml of warm water
Supplementary ingredient
3 red onions sliced
2 tablespoons soy sauce

How to Make klopo satay ( sate klopo )
Marinate beef and beef fat with salt and pepper. Let stand 1 hour.
Plugs-beef skewers alternately with beef tallow on a skewer. Set aside.
Coconut seasoning, stir coconut spices and grated coconut.
Wrap satay with coconut flavoring.
Fuel while inverted until soft and fragrant.
Peanut sauce, stir peanut, curly red chili, red chili sauce, brown sugar, salt, and warm water.
Serve satay with peanut sauce and klopo complement.
For 17 skewers

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.

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.

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.

Beriani Rice ( Nasi Beriani )

The name of this dish comes from the Parsi language bererti fried or grilled. In ancient times, rice fried in cumin oil in the water before boiling with spices so half-baked.

- 3 tablespoons cooking oil
- 1 whole onion, sliced ​​round
- 5 white cloves, thinly sliced
- 3 cm cinnamon
- 6 eggs kapuaga
- 15 grains of cloves
- 2 pieces of flower deaf / mace
- 350 grams of beef brisket sanding, cut into small pieces
- 1 tsp fennel powder
- ½ tsp cumin powder
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- ½ tsp turmeric powder
- 2 liters of water 175 ml plain yogurt (plain)
- 400 grams of rice length
- 2 tablespoons margarine
- 3 tbsp raisins
- 4 tbsp fried shallots

How to Make
- Heat the cooking oil, saute onion and garlic until fragrant and wilted.
- Add the cinnamon, cardamom, cloves, floral deaf / mace.
- Continue sauteing until fragrant spice really.
- Put the piece of meat. Add fennel, cumin, nutmeg, pepper, and turmeric powder.
- Pour water and cook until the meat is cooked.
- Pour the yogurt, and mix well. Enter rice stir briefly,
- Cook until half cooked and dry water. Lift, then steamed until cooked rice.
- Give margarine and raisins, stir well, remove from heat. Sprinkle fried shallots.


Rawon ( Beef In Soup )


500 gr beef
2 pieces of lemongrass, crushed
2 cm or 1 tbsp galangal, geprak
5 pieces of kaffir lime leaves
2 pieces Dauh onions, sliced ​​at 1 cm
pepper to taste
Sugar to taste
salt to taste
2 Liter of water
Subtle Seasonings:

10 grains of red onion
5 cloves garlic
5 grains hazelnut
5 pieces of papayas or 10 gr papayas bars
2 cm or 1 tablespoon ginger, peeled
1 cm or 1 tsp kencur, peeled
1 cm or 1 tsp turmeric, peeled
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp tamarind
1/2 tsp shrimp paste (optional)

Supplementary Material:
bean sprouts
Fried onions
Prawn crackers
sambal Paste
Salted Eggs

How to Make:

Sliced ​​beef about the size of the box. Wash thoroughly and drain.
Puree ingredients spices with mortar or blender.
If necessary add a little oil into the blender to simplify the process of destruction.
Heat 2 quarts of water to a boil, then enter cutlets ***.
Boil the meat until tender over medium heat to get a clear broth.
(If you need to dispose of the fat that appears on the surface of the water).
Saute the spices, lemon grass, galangal, kaffir lime leaves until fragrant.
Once fragrant, add seasoning stir into stew.
Add pepper powder, sugar and salt to taste.
If the meat is completely tender, put sliced ​​scallions.
Serve with bean sprouts, shrimp crackers and chili paste (if using).
Rawon will taste more delicious if it is deposited overnight.
Additional Note ***:

Boil the meat in boiling water with the temperature being locked up for so meat juices as well as get a clear broth.


Beef Semur ( Semur Daging )

500 gr beef simmered until tender
3 pieces of sliced ​​potatoes as they pleased
2 bay leaves lmbr
500 ml coconut milk
salt and sugar to taste
sweet soy sauce to taste
vegetable oil

4 spring onions
3 cloves of garlic
3 pieces of hazelnut
1/2 tsp pepper
2 cm ginger

How to Make
- Saute until fragrant spices
- Insert meat stir hello, salt, soy sauce and sugar mix
- Enter the potato and give aduk2 that coconut milk is not broken
cook until potatoes are cooked, serve ... Easy Lift bukaaannn ...

Coto Makasar ( beef offal herbs spices and grind peanuts )

True to its name Coto Makassar is soupy dish that comes from Makassar, South Sulawesi, Indonesia. In every street in the city of Makassar, can be easily found stalls that provide Coto Makassar. Taste this dish at every stall was almost exactly the same, but that makes it different is given extra spice by each merchant. And it is no secret kitchen respectively.

Coto Makassar-based beef, coupled with beef offal, such as lung, liver, intestine, heart and tripe. While the sauce is a blend of several herbs spices and grind peanuts that have been fried. This dish is tasty or not depends on the seasoning sauce.

Herb spices consisting of 40 types cooked in clay pots called the surroundings or uring butta butta. Type skillet used to cook trusted participate also affect taste Coto Makassar. 40 kinds of spices that include peanuts, pecans, cloves, nutmeg, lemongrass finely ground, ginger, pepper, onion, garlic, cumin, cilantro, red, white coriander, ginger, galangal, kaffir lime leaves, bay leaves, leaf saffron, leeks, celery, red chili, green chili, sugar talla, tamarind, cinnamon, salt, papaya to soften the meat, and lime to clean the bowel. It is said that spice is not only useful to determine the sense of Coto Makassar, but also as an antidote to cholesterol in the viscera.

Also alleged that the Coto Makassar has existed since Somba Opu, center of the Kingdom of Gowa, who had triumphed in 1538.

500 grams of beef

500 grams of tripe, boiled

300 grams of beef liver, boiled

200 grams of beef heart, boiled

5 stalks lemongrass crushed

4 sm crushed galangal

2 cm ginger crushed

5 bay leaves

250 grams of peanuts, fried puree

2.5 liters of water washing rice / starch

1 tablespoon seasoning beef flavor bouillon powder

6 tbsp vegetable oil


10 cloves garlic

8 grains of toasted pecans

1 tablespoon toasted coriander

1 tsp toasted cumin

1 tsp salt and 1 tsp pepper granules

Complement: fried onions, sliced ​​green onion and sliced ​​celery, chili taoco

Blend: 10 Red onion, 5 cloves garlic, 10 pepper curly boiled briefly, 100 grams taoco, sauteed with 6 tablespoons vegetable oil until cooked, mashed add salt and brown sugar.
1. Boiled beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings once cooked remove and drain, cut into cubes. Jerohan cooked beef, diced. Set aside.

2. Heat oil, sauté the crushed spices until fragrant, put into the broth, add fried peanuts, bring to a boil.

3. The presentation, prepare a bowl, fill with meat and bowel berries sauce, sprinkle with fried onions, sliced ​​green onions and serve with celery and chilli native taoco.

4. Serve warm.

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.
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