beef black soup(nasi rawon)

Rawon or rawon rice ( because of often served with rice) is a meal consist of special spicy beef soup of containing keluak(fruits of kepayang tree used used a spice). it is not only know as special food of jawa timur but also as special food of easten jawa tengah (surakarta region).
Commonly,beef consumed in rawon is cut into bite sized pieces. the very special spicy soup of indonesian is grinded mixture of spices, and then cooks in some oil till 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.

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.

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Coto Makasar

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.

Coto Makassar

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.

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.

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Soto ayam - Indonesian chicken soup

Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. To kick up the flavor of the traditional Soto Ayam, this variation is infused with coconut milk and more spices.


ingredients:

• ½ chicken breast meat, skinless and deboned (cut into small cubes)
• 1 stalk of lemon grass (cut into 3 strips)
• 1 can of coconut milk
• 1 can of chicken broth
• 1 glass of water

spice paste:

• 1 teaspoon of coriander seeds
• 1 teaspoon of cumin seeds
• 4 shallots (chopped)
• 3 cloves of garlic (chopped)
• 2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
• 2-inch piece of galangal (peeled and sliced)
• 2-inch piece of ginger (peeled and sliced)
• 1 tablespoon of fresh lime juice

other ingredients:

• 2 cups of sliced cabbages
• 2 cups of bean sprouts
• ½ pack of vermicelli or 1 small package of glass noodles
• 2 limes, cut into wedges
• 2 hard-boiled eggs (cut into wedges)
• 1 stalk of spring onion (chopped)

directions:

1. Blend the spice paste in a food processor. Add some water if needed.
2. Pour some oil in a pot and add in the spice paste.
3. Stir the spice paste and wait for it to turn light brown.
4. Add in chicken broth, coconut milk, lemon grass strips, and water.
5. Once the broth starts boiling, add in chicken breast cubes.
6. Cover the pot and lower the heat and simmer for 30 - 40 minutes.
7. Add salt to taste.
8. 
   
9. Blanch beansprouts, pre-soaked vermicelli / glass noodles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked.
10. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl.
11. Serve hot with lime wedges.

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