Tomodachi Kafe – Kuliner Bandung

Pada kesempatan ini Blog Kuliner akan membahas tentang Tomodachi Kafe. Jika Anda mendengar nama Tomodachi, tentu Anda akan mengira kafe atau tempat makan yang satu ini hanya menyediakan hidangan-hidangan ala Jepang. Bila demikian dugaan Anda, Anda salah besar. Tempat makan/kafe yang cukup terkenal di Bandung ini menyediakan berbagai macam hidangan, mulai dari Indonesian Food, Japanese Food, Thai

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Sop Buntut (Java Traditional Oxtail Soup)

Ingedients :

• 2 lbs. oxtail
• 3 inches of ginger, unpeeled but smashed
• 3 nutmeg seeds, roughly broken
• 20 cloves
• 1 teaspoon ground black pepper
• salt to taste
• 3 carrots, halved and chopped into 1 inch chunks
• 2 leeks, chopped into 1 inch chunks
• 1 scallion, chopped into 1 inch chunks
• 2 medium all-purpose potatoes, chopped into 8 chunks each
• 2 tomatoes, cut into wedges
• 1 cup chopped celery, with leaves.
• fried shallots
• 1 Tbsp butter or vegetable oil

Directions :

1. Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
2. Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
3. The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

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Sop Banjar/Pearl Sop (Banjar)

Ingedients :

• 7 pieces chicken sausage, cut into pieces
• 3 pieces carrots, cut dice, boiled until soft
• 1 canned pea
• Macaroni 200 grams
• 1 tbsp Salt
• 2 tbsp Sugar
• ½ tsp pepper
• ½ tsp nutmeg
• 1 tin cornation milk
• 1.5 liter chicken broth
• Celery leaves

Mashed the ingredients:

• 2 grains Onion
• 1 cm ginger

Materials Pearl:

• 300 grams of chicken mince
• 1 potato pieces, fried, mashed
• ½ tbsp salt
• 2 tbsp sugar
• 1 tsp nutmeg
• ½ tsp pepper
• 50 grams of milk powder
• 2 tbsp margarine
• 1 yellow grains

Directions :

1. Pearls: Mix all ingredients, and make form like marbles.
2. Boil broth, along with a smooth flavor, a celery leaf stem has hit, salt, sugar, pepper and nutmeg. Enter the pearl after pearl float, lift.
3. Enter carrot in chicken broth, after boiling, add the pea, Macaroni and sausage. After boiling entries celery leaves, pearls, and last, when all ingredients have been entered and is boiling, inputs cornation milk. Stir briefly, boiling, lift. Serve warm.

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