Soto Eye of Beef Madura

Soto cow eye! This is not the cow eye-shaped fried eggs! But from the eyes of cows. Available in the Public Parties, on the highway Burneh Village, east of Bangkalan.

Every day, this shop "buy up" the cow's eyes (the following bit of the skull bone that surrounds it) from various markets. The basic ingredients are boiled up to five hours, resulting in a thick, dark gravy. Solid part was intact cow eyes bandaged bone. Once seasoned, beef eye is presented as a kind of soup with a little slice of boiled beef.

Fish Gohu Ternate

Kinda hard to find food that is really typical of Ternate. Due to its geographic location which is closer to North Sulawesi, Ternate, of course, food is heavily influenced - and at the same time also affect - typical food of North Sulawesi. However, because of Ternate in North Maluku archipelago is a cluster, then surely too easy to find foods of Maluku in Ternate.
Almost all the dishes Ternate involving walnuts, both as a spice ulek, and coarsely chopped.

One of the specialties of Ternate is gohu fish. Mention must be complete: gohu fish. You see, if only called gohu, it means the young papaya salad is also popular in North Sulawesi. Ternate Gohu typical fish is made from raw tuna. No wonder that many people call it as sashimi Ternate.

Apparently, in the coastal areas of North Sulawesi - for example in Bitung - can also be found serving like this. His name is simply reversed: gohu fish. Perhaps this is the freshness of the dish that makes it bears the name gohu which means salad.

Generally, in Ternate, gohu made from tuna fish (Thunnus albacares yellowfin tuna =). When the tuna is not the season, tuna (skipjack) may also be used - even textures are not as smooth as tuna.

Fresh tuna meat (read: raw!) Cut into small pieces, washed, and then smeared with salt and lemon juice Cui (a kind of fragrant lemon-yellow and deep orange), then mixed with roughly chopped leaves balakama (basil). Red onion and chili pepper (called rica gufu in Ternate) coarsely chopped and then sauteed with a little coconut oil. Hot coconut oil with onion and chili is then poured onto pieces of raw tuna. Then sprinkled with crushed peanuts fried rough.

've Imagined it like? Top markotop!

If you've been to Hawaii, you most likely never met like this dish. The difference is, there did not use cayenne pepper and fried peanuts. In Hawaii kemanginya alias replaced with wakame seaweed. This famous dish in Hawaii with the name onopoke.

I also never found a dish that is very similar to this fish gohu - dash cayenne pepper - in General Santos City, southern Philippines. There, this popular dish called kinilauw. Apparently, dishes such as fish gohu Ternate has become a hallmark of traditional societies or the islands. Kinilauw wearing only cut cubes of tuna, coated with salt, mixed with roughly chopped onions and tomatoes, then dikucuri lime juice.

Canary Gatang

Talk about a culinary Ternate, most people would immediately call gatang Canary (canary = crab crab walnuts). In the past, I never tasted a crab that looks like this ancient animal. Now, canary crabs are listed as protected animals. Surprisingly, there remains ambiguity to enforce this rule. Perhaps, for the sake of tourism, a few restaurants in Ternate get special permission to present cuisine from crab walnuts.

Surprisingly too, there are two of President of the Republic of Indonesia (I noted his name for personal gain!) Who loved the crab walnuts. Local government officials were reportedly often carried by the crab-by walnuts to their superiors in Jakarta - as if the regulations concerning environmental sustainability does not apply to the officials.

The price is quite expensive walnuts crab. Super-sized (about 2 pounds of live weight), valued around USD 350 thousand. For the rich, so the price is meaningless. Understandably, one kilo of Wagyu beef cost about USD 700 thousand. That is, the price of crab canary such "cheap" will not save it from extinction.

Some restaurants often claim that they provide walnuts crab cultivation. This is a hoax. Crab difficult ditangkar walnuts. Now, most crabs caught in the wild canary in Halmahera, then sold to several specialty restaurants in Ternate.

Crab canary is an intelligent land animals picking and peeling coconuts, and make their favorite food. That's why walnuts are considered more tasty crab and sweet crab meat than usual.

Please, do not believe in this myth. As I recall - based on the experience of eating it decades ago when the animal is still legal - hard texture, and it was a bit uninteresting. For me, Tarakan crab that weighs about one kilogram is far more sweet and smooth texture. The price is certainly cheaper.

When stopped by the Ternate yesterday, I was entertained by a family who currently hold a wedding event. In a luncheon, I saw a long-term rice cake and yellow rice are provided at the dinner table. Lauknya commodities are fish (tuna) grilled with various sauces, among others: pickle sauce, soy sauce, and peanut sauce. Ternate people's favorite vegetable is eggplant fofoki alias. Baked or fried eggplant, halved, and then given a coconut cream sauce topping.

Saute spinach and papaya flower that is popular in North Sulawesi are also commonly served in Ternate. There is also Ulak-Ulak very similar to Karedok in Tatar Sunda. Ulak-Ulak wearing cabbage, long beans, cucumber, red onion, chili - all raw and chopped fine, then doused with peanut sauce and lemon juice Cui. There is no sense kencur like most Karedok Sunda. However, red onion taste Generous giving pretty spicy-sour taste.

In that event, I was very impressed at boboto fish. In Java, its name is almost identical, namely bothok. In Ternate, boboto can be made from fresh fish and smoked fish, and also can be made from chicken meat. Fish or chicken with a mixture of finely chopped walnuts (finely pulverized in part, some coarsely chopped), wrapped in banana leaves and steamed. Kenarinya flavor really makes this dish can not be forgotten.

Almost all the dishes Ternate involving walnuts - both as a spice ulek, and coarsely chopped. Understandably, North Maluku is an important producer of walnuts. Fish sauce pidis acid (pedas!) also use chopped walnuts. There is also a popular drink with the name guraka water (ginger) with a sprinkling of chopped walnuts on top. A sprinkling of walnuts in this guraka water reminds me of the French tradition sangraian pine-nuts sprinkled on hot tea. Walnuts give additional savory flavors, as well as enriching the texture of food and beverages.

Pupeda

People Ternate has a tradition of a big meal after Friday prayers finished. Usually, people rushed home from the mosque to gather for lunch with family. Much more rollicking cafes go eat with friends.

One tradition at Friday's lunch is to eat pupeda (in Maluku and Papua called papeda) - namely sago cooked with water, shaped like a glue-like starch. Pupeda generally eaten with fish sauce soru. Who cooked for the sauce is usually a fish soru Asar (smoked with fire gonofu aka coco). Soru means sour. Clear liquid, with a tone of sour-spicy, smokey aroma of fish and Asar. Hmm, impressive.

Behind Gamalama Market, there are several stalls pupeda popular for residents of Ternate. In the stalls, in addition soru sauce, also available a variety of side dishes are provided in the table. Likewise pupeda and kasbi (boiled cassava), sweet boiled, and boiled bananas - all provided in the table. Guests eat buffet style, and pay Rp 25 thousand per mouth.
Pupeda eaten with a sauce soru. While other carbohydrates eaten with vegetable wax (vegetable in Jakarta known as egg terubuk), grilled fish, fofoki coconut milk, vegetables Garo (saute kale and papaya flower), and others.

Young good Soto Tan Village in Project

SENSE savory meat chicken combined with a clear chicken broth was still left in the mouth until a few hours after enjoying the soup. That sensation Soto Project in Playen Tan, Gunung Kidul, Yogyakarta, which makes people addicted.

Soto Tan project is located on the main highway-Wonosari Yogyakarta. This soup delicacy key lies in the chicken broth is tasty. Boiled chicken and create this tasty soup is said to be the original chicken. And even that roosters should, too young. At least it was according to Hardi (43) and his wife, Pure (37), the owner of the shop.
Once skinned, the chicken is whole young rooster-boiled with whole spices for 1.5 hours in a pot of boiling water. Used as a gravy stew soup broth, while meat chicken fried to dry quickly.

Every day, 12-20 tails stewed chicken, then fried until crisp. Biting pieces of fried chicken meat that has been soaked in gravy soup savory taste sensation present-tasty steady.

Unlike the other chicken soup, chicken broth soup Soto Tan project is just spiced red onion, garlic, pepper, coriander, and pecan. Finely ground spice was added salt just need a sense amplifier.

Complementary spices commonly found in the soup broth like lime leaves, bay leaves, and galangal are not found in Soto Tan Project. According to Pure, a kind of seasoning used only for the beef broth soup with chicken pieces. Original chicken does not need any additional seasonings because it has superior taste. Savory chicken meat with a coarse fiber is very subtle and compelling sense.

To cook the soup was still using the traditional wood stove or charcoal stove. Early in the morning, at around 04.00, Hardi, Pure, and two employees began making chicken stock. The whole dish chicken soup is ready served since 06.00.

Quick ludes

Every bowl of chicken soup served with white rice mixed pulen. A few pieces of sliced chicken mixed with broth, tomatoes, and sprinkled with fried onions. If not enough dose of chicken meat in the soup, can be picked pesantap fried chicken pieces are served in separate dishes at the dinner table.

Price per serving soup is Rp 6,000. If you want to add fried chicken pieces, enough to spend Rp 5,000 or Rp thigh down to 9000 per piece chest. Mendoan fried tempeh can be enjoyed at Rp 500. As can drink sweet tea and tried blood oranges.

Soto shop customers fairly diverse Tan Project, which started from the office staff, police, businessmen, housewives up. On holidays, this soup stall also become a means of gathering with family among members. Although not know each other, the visitors are usually greeted each other with a smile.

Restructuring the dining room of 7 x 8 meters in the shop Tan Project Soto quite comfortable. By maintaining the traditional form of rural buildings, familiar atmosphere was awake. Traditional building with wooden walls and barred windows of this timber allows visitors always get fresh air.

These shops serve only four tables with long benches. A total of 24 guests can be served as well in the dining room. If visitors membeludak, Hardi and Pure provides home overhang containing up to eight guests.

Although never promote through advertising, Tan Project gurihnya Soto has been the talk of mouth. So, if you do not want to run out, came before noon. Because, after noon, soto is likely sold devoured customers.

Cow Eye of Soto Madura

Finally, last month, for the first time I crossed the bridge the pride of our nation - Bridge Suramadu. Son of this nation's work stretches along more than five miles, connecting Surabaya and Madura island. From the 18th floor window of my hotel room in Embong Malang, this bridge looks magnificent panoramas adorn some of the city of Surabaya, Madura Strait, and some of the island of Madura.

Various types of breakfast was typical Madurese I could taste each one. Starting with a variety of cereal sold in the market sellers Bangkalan squat. As well as almost always be found in many other Indonesian cities, pulp and various snack food market is a suitable breakfast. The reason, various types of porridge contains carbohydrates that make full, soft enough so easily swallowed up in the morning when the "spirit" not yet fully assembled, and also contains sugar which instantly gives energy.

Because the seller Bangkalan Market pulp is mostly derived from Sobih Village, near Jakarta, the pulp is known as the starch sobih. The main selling porridge-like bone marrow in Java, the porridge of rice flour, coconut milk is dikentalkan, and brown sugar liquid. In addition, they also sell steamed black sticky rice eaten with grated coconut, lopis, ongol-ongol, cenil, and various other markets snack.

As I have suggested, this breakfast is the local wisdom that will save us from the food crisis. Carbohydrate source not only of rice, but from various tubers are widely available and easily grown in conditions that barely.

Karak and rice serpang

My second breakfast is food in Madura known as the character. Uniquely, this cuisine is only "outstanding" in the East village market, not far from the square Bangkalan. Apparently, the so-called characteristic is not inherent scorched rice at the bottom of the pot as I thought originally. Pincuk presented in a banana leaf, rice is a mixture of black sticky rice and rice, resulting in a truly unique texture. Sepulen not sticky (in a language called Madura plotan), and becomes more gentle as mixed rice. Lauknya just a pinch of fried anchovy and grated coconut. This simple dish is a satisfying breakfast.

In addition to character, in Bangkalan serpang rice is also popular. Again, naming it simply because all the sellers of rice on the side of this road from the village in the north Bangkalan Serpang. One of the sellers of rice serpang popular - perhaps because the seller beautiful - hung on the edge of Lemahduwur Street, near his Chinatown Bangkalan.

Actually, serpang rice is almost identical to the current rice popular cat in Java. The rice is a little, with a choice of simple dishes. However, the Madurese are known expert in cooking. The housewife in Surabaya most will find helpers from Madura for this reason.

Simplicity side dishes of rice wrapped serpang remain within the framework of this gastronomy. All seudeup cooking. Alas, this Sundanese language may not exist, huh? Special anymore, seller serpang rice dish that always presents the material from the sea to the air. Starting from different cuisines from gatra sea fish, vegetables and chicken from gatra land, until the fried quail which represents gatra air. Only food from gatra "police" are not there. He he he ...

Winners and nyuss mak ..

In writing about the Madurese few years ago, I wrote about cooking champion from Amboina Restaurant near the plaza Bangkalan. Not cooking Ambon, but because the owner is a native of Madurese who had several years of "stranded" in Ambon.

Well, both are champions Restaurant Wisdom, on the main highway Bangkalan. This restaurant presents a variety of dishes typical of Madura. One of the most typical fish here is bang-ing (in the dialect spoken in Madura bengan bent). Bang-ing fish is red snapper with a little salt dried. Once dry, these fish return dilembabkan (rehydrate), then thinly sliced, and cooked with thick gravy-like stew, but with a little petis fish. With just a warm rice, this dish could really shake up the tongue.

Madurese also famous for its fried duck. Though according to my benchmarks most champion duck is cooking H. Slamet Rahardjo in Kartasura - which is now open franchises in different cities - but, Madura fried duck really can not be underestimated. Tembaan Road, next to the Tugu Pahlawan Surabaya, there are sellers of fried duck special Madura. So was the "Kampung Madura" in Pulogadung.

On the highway to Ketengan, toward the East Jakarta, there Sinjay Restaurant that specializes in fried duck. This restaurant turned out to be a haven cars bustling by. Every day hundreds of ducks "massacred" in here.

Duck fried tender, with flavor that permeates to the bone. In the black-fried duck, sprinkled the remains of a dry spice fried. "Kremes" are really tasty. Trasinya sauce enriched with young mango shavings. Mak nyuss!

My culinary adventures in this Bangkalan closed with a menu of unique and special. Soto cow eyes! This is not from the eyes of a cow-shaped fried eggs! But from his cows. Available in the Special Public, on the highway Burneh Village, east of Bangkalan.

Every day, this small shop "bought" the cow's eyes (the next few surrounding skull) from the various markets. This raw material is boiled for five hours, resulting in a thick gravy and concentrated. Solid parts intact eyes bandaged calf bone. After flavored, this cow's eyes is presented as a kind of soup with a little slice of boiled beef.

Gulai Kepala Ikan

Di Banda Aceh, Medan, dan Padang, ada banyak warung dan rumah makan yang menyajikan gulai kepala ikan dengan kualitas “njang dapet dipoedjiken”. Mereka yang sering mondar-mandir ke Singapura tentu juga tahu ada dua rumah makan India - Muthu’s Curry dan Banana Leaf Apollo, keduanya di Race Course Road, Little India - dengan sajian fish-head curry yang kondang ke seluruh dunia.

Jadi, kita anggap gulai kepala ikan adalah masakan India? Ternyata, jawaban ini sangat boleh jadi salah. Masyarakat India di Singapura meyakini bahwa gulai kepala ikan berasal dari India. Ceritanya, ketika Inggris yang di masa lalu menguasai Singapura menyewa tentara bayaran asal Punjab, India, mereka ini membawa resep gulai kepala ikan.

Tetapi, mengapa kalau kita pergi ke India malah sulit menemukan gulai kepala ikan? Yang benar, orang-orang Punjabi memang dikenal dengan masakan gulai ikan (bukan gulai kepala ikan!) yang rasanya sungguh lemak.

Salah seorang perintis warung makan gulai ikan di Singapura adalah seorang Punjabi bernama Gomez. Jangan lupa, di India memang banyak keturunan Portugis beragama Katholik dengan nama-nama keluarga seperti Gomez, Fernandez, Rodriguez, dan sebagainya. Gomez membuka warungnya di Sophia Road, pada tahun 1949. Ikan yang dipakai untuk gulai adalah kurau, batang, tenggiri, dan kakap.

Seorang perantau dari Fuzhou, bernama Hoong Ah Kong, bekerja keras menjadi koki di sebuah kopitiam (warung kopi) di Albert Street, tidak jauh dari Sophia Road. Ah Kong melihat sukses Gomez dengan tekad baru. Berulang kali ia makan gulai ikan masakan Gomez. Diam-diam ia sering mengintip bagaimana cara Gomez memasak, sampai Ah Kong pun dapat meniru masakan gulai ikan itu dengan baik.

Sebagai orang Tionghoa, tentu saja ia mencoba menyelaraskan citarasa gulai ikannya dengan lidah Tionghoa - dengan menambahkan jeruk nipis agar rasanya lebih asam dan dengan demikian “menipiskan” rasa gulai khas India yang sangat nonjok alias maachtig. Rasa asam - dari jeruk nipis dan asam jawa - juga sangat cocok dengan citarasa ikan. Gulai gagrak India lebih tebal santannya, rasa asam hanya diperoleh dari asam jawa, dengan rasa jintan, kunyit, dan fenugreek yang tajam.

Tetapi, kalau Ah Kong juga menjual gulai ikan, tentulah ia akan dicap sebagai peniru. Diam-diam ia memutar akal. Tiba-tiba ia melihat kepala ikan berukuran besar yang selalu dibuang di pasar. Pada waktu itu, tidak ada orang berpikir untuk dapat memanfaatkan kepala ikan.

Ah Kong ingat, orang Tionghoa justru sangat suka bagian kepala ikan, khususnya bila dikukus. Bagian pipi dan rahang ikan adalah bagian yang paling lembut dagingnya. Di Tiongkok bahkan ada sup bibir ikan dan lidah ikan yang sangat populer. Jadi, kenapa tidak membuat gulai dari kepala ikan?

Ah Kong kemudian memunguti kepala ikan kakap berukuran besar yang dibuang di pasar, membawanya pulang, dan membersihkannya. Lalu dimasaknya menjadi gulai kepala ikan. Dicampur dengan bindih (okra = ladies’ fingers) yang membuatnya khas India.

Benar saja! Para perantau dari Tiongkok yang bermukim di Singapura ternyata sangat menyukai gulai kepala ikan buatan Ah Kong. Apalagi, karena bahannya gratis, Ah Kong dapat menjual gulai kepala ikannya yang lezat dengan harga lebih murah daripada gulai ikan.

Pada tahun 1951, Ah Kong membuka warungnya yang pertama di Selegie Road. Sebetulnya, ini hanya merupakan gerobak yang mangkal di depan sebuah kopitiam, dan ia menyajikan gulai kepala ikan untuk para tamu kopitiam. Karena itu, nama gerobaknya juga mengikuti nama kopitiam itu, yaitu Chin Wah Heng.

Semula, pelanggannya hanya orang-orang keturunan Tionghoa. Tetapi, lama kelamaan orang-orang keturunan India dan Melayu pun mendengar kabar burung tentang kelezatan gulai kepala ikan masakan Ah Kong. Mereka pun berbondong-bondong datang memenuhi kopitiam itu. Tone asam dari jeruk nipis dan bumbu India yang telah “dijinakkan” Ah Kong, tentulah merupakan formula suksesnya.

Sementara itu, orang-orang keturunan India di Singapura pun mengendus sukses Ah Kong. Apa sulitnya membuat gulai kepala ikan? Muthu’s Curry dan Banana Leaf Apollo - keduanya mulai sebagai rumah makan kecil di Race Course Road, Kandang Kerbau - Kampung India di Singapura - kini telah menjadi restoran besar yang sangat terkenal. Bahkan Ah Kong pun ketinggalan jauh.

Pada tahun 1974, Ah Kong yang merasa dirinya sebagai “perintis gulai kepala ikan”, malah membuka rumah makan di sebelah Muthu’s Curry, persis di pojokan Kinta Road. Kali ini, karena tidak lagi menempel pada kopitiam, rumah makannya disebut Soon Heng. Di tempat inilah Ah Kong hingga sekarang melayani pelanggannya. Dibanding Muthu’s maupun Banana Leaf, Soon Heng tertinggal jauh - tetapi memiliki pelanggan fanatik yang turun-temurun.

Saya sendiri sebenarnya terlambat mengetahui tentang Soon Heng. Suatu hari, saya melihatnya di Discovery Travel & Living, dan segera singgah ke sana. Ternyata, Ah Kong sudah meninggal pada tahun 2007, dan usahanya kini diteruskan anak-anaknya. Menurut para pelanggan setianya, anak-anak Ah Kong berhasil memertahankan mutu sajiannya. Anak laki-lakinya yang tertua juga sangat ramah terhadap para tamu.

Penemuan Soon Heng membuat saya tidak pernah lagi kembali ke Muthu’s maupun Banana Leaf. Pertama, di kedua tempat itu terasa sekali jejak MSG-nya. Kedua, ikannya dimasak terlalu matang, sehingga teksturnya tidak sempurna lagi. Ketiga, ha ha ha, Soon Heng beberapa dolar lebih murah daripada dua restoran yang over-rated itu.

Tetapi, di Soon Heng, jangan mengharap mendapat nasi briyani seperti di Muthu’s atau Banana Leaf. Orang Tionghoa lebih suka makan gulai kepala ikan dengan nasi putih. Juga tidak ada chutney yang menyengat, melainkan acar timun dan nanas yang segar. Selain gulai kepala ikan, sajian unggulan Soon Heng adalah cumi-cumi yang dimasak dengan tinta hitamnya, gulai ayam, dan berbagai masakan India/Melayu lainnya.

Hampir semua tamu Soon Heng juga mengambil papadam yang dibungkus plastik. Papadam adalah krupuk tipis gurih renyah khas India. Tetapi, jenis krupuk ini cepat menyerap uap air di udara, sehingga cepat melempem. Dengan dibungkus plastik, papadam tetap kriuk.

Di Jakarta, gulai kepala ikan favorit saya adalah Medan Baru, Garuda, dan Sederhana Bintaro. Saya sengaja makan secara bergantian di ketiga tempat itu, agar tidak cepat bosan. Dari kecil, saya memang sangat menyukai kepala ikan. Setiap kali ketemu kepala ikan, pasti saya preteli sampai habis.

Kepala ikan, sekarang, ternyata tidak lagi menjadi poor-men’s food. Banyak kepala ikan yang kini diolah secara kreatif menjadi berbagai macam sajian. Bahkan ada satu rumah makan yang sengaja menampung kepala ikan salmon dan membuat sup kepala ikan salmon yang boleh tahan.

Di Juwana, ada warung kecil yang saya anggap juara dunia untuk masakan mangut kepala ikan manyung. Di Rumbai, juga ada warung sederhana menyajikan pindang kepala ikan baung yang mak nyuss! Di dekat Manado, ada satu rumah makan yang sangat terkenal dengan sajian kepala kakap bakar rica. Hampir selalu saya membawanya pulang ke Jakarta dan memasukkannya ke freezer untuk disantap setiap saat bila kangen Manado.

Jerky Minangkabau

Recently I realized that in the Minangkabau region, called the beef jerky comes in so many versions. In general, there are at least four kinds of beef jerky that I had identified, namely: balado jerky, beef jerky batokok, lambok jerky, and jerky baracik.

However, in every kind of jerky also appeared many variants. Every restaurant in West Sumatra have dendengnya characteristics of each. Standardization is a tricky one issue in Indonesian cuisine.

In general, only wearing balado bacon red pepper. All three types of other hams using Lado Mudo or young chili green. Young chili green chili sepedas not already red. The aroma was different.

The so-called beef jerky beef jerky balado is usually thin crispy fried, then doused with red sauce. Although the "appearance" is probably the same, but each restaurant in West Sumatra was not making jerky baladonya with "standard" the same.

First, from the dendengnya. Some used the method of slicing the beef thin, spiced, dried in the sun to dry, then fried. Own seasonings vary. Some wear coriander, there is no cilantro. Other versions are not just dried. The meat is boiled with spices, then thinly sliced and fried to a crisp instantly. There is also a not drying and does not boil, but immediately fried.

Second, from the chili sauce used as a topping her. Which must exist in this balado seasoning is salt, onion, red chilies, lime juice. There are other versions add garlic. Sometimes, there is also a saute briefly earlier material with the oil or coconut oil tanak. Disebut minyak tanak karena dihasilkan dari santan kelapa yang ditanak.

The difference it makes beef jerky process balado also performed in various levels kerenyahan. There are very crisp, but there is also a tough and hard. There are mak nyuss, some mediocre.

In the "search" the best beef jerky balado champion, finally I must acknowledge the benefits of serving restaurant "Kembang Goela" - either in Jakarta or Bali. Admittedly, not traditional manufacturing process. However, the end result was terrific. I suspect, in the "Flower Goela" begins with a good meat selection. Maybe the meat is boiled first in full spices, and frozen. Frozen, thinly sliced meat (shaved) with machines that produce paper-thin slices. Once fried, the result is a direct crispy bacon broken in the mouth - with herbs balado a near-perfect.

Sorry if I'm still using the term "near perfect". You see, in the "Flower Goela" is not used onion imported from West Sumatra. Please note, in the realm of Minang, unlike red onion red onion in Java. There large red onion, it was typical - balanced between acid and spiciness. Minang typical red onion that is the key feature balado jerky.

Another type of popular beef jerky in West Sumatra is batokok jerky. Literally means ditokok beaten with a hammer. Jerky making process that one must ditokok-tokok.

Because my favorite is beef jerky from batokok Restaurant "Mintuo" at the Padang to Solok path, then I will use beef jerky reference markotop batokok the top of this. Raw beef, soaked for two hours in the seasonings and spices are rich enough, ie: red onion, garlic, lime leaves, turmeric, galangal, ginger, and salt. All the herbs and spices were blended, then added Java acids dissolved in water.

Raw meat was soaked in spices then sliced with a thickness of about one centimeter, then ditokok-tokok with stones so that the fiber break and become thinner and wider. When the tap-nokok it, too, spices soak into the meat fibers. Sheets of raw meat was then burned on the charcoal coconut shell charcoal. Once cooked and before it burnt, roast beef tanak greased with oil.

Topping it is Lado Mudo, red onion, lime juice, and salt. Lado Mudo and onions are not ground smooth, so that still looks wide open above scattered jerky.

In restaurants, there are hams who have batokok first boiling process. There is also the meat is not roasted or grilled, but fried - though not until crisp. Batokok fried beef jerky version of this is the kind that usually boiled before.

In "Mintuo", young chilies used very young, so kepedasannya level is low. This makes sense onion sticking out beautifully. In color, beef jerky batokok "Mintuo" also appear more beautiful.

The third version of beef jerky is jerky lambok. In the Minang language, means lambok humid. In my wanderings in the realm of Minang, lambok jerky is the most "chaotic" or at least are manifold. One of the distinguishing elements of lambok jerky beef jerky and beef jerky balado batokok green tomatoes are used as seasoning ingredients baladonya.

At one restaurant, I saw lambok in the form of beef jerky beef stew in a little spice balado berkuah, so more like a stew. At other restaurants, beef jerky-like beef jerky lamboknya appear batokok plus green tomatoes. Perhaps because the manifold is not clear, until now I have not found the jerky lambok I can jagokan.

Type the last Jerky - Jerky is baracik - is my favorite. This beef jerky was introduced to me by JS-er Andrew Mulianto. To my knowledge, jerky baracik can be found in only one meal in the path lepau Padang to Solok, precisely in Desa Talang, near Kayu Aro - famous tea-producing region. According to the owner, Hajjah Emi, beef jerky is baracik's exclusive in lepau rice dish. Recipe obtained from the father-in-law. It is said that when the young Emi was pregnant, the father-in-law make special sweetmeats. Palatability sensation never forgotten Emi, and trigger it to make beef jerky as a serving baracik champion in his shop.

Literally means baracik formulated. Nomenclature of new meaning is clear to me after nyelonong into the kitchen to see how it was made baracik jerky. Apparently, dendengnya made from thick pieces of breast meat of a cow (called gajebo in Minang, or stumbling myopia in Java).

Chunk-chunk was covered gajebo spices - such as coriander - and then dried briefly to wilt, but not dry. Marinated meat is withered then taken to the kitchen. In the kitchen is hot and full of smoke, bacon pelayuan process continues.

If there are guests who book baracik jerky, Hajjah Emi will cut gajebo wilted with a thickness of about two millimeters, about five times the size of five centimeters. You must be in the kitchen to enjoy the sensation of smell bacon fried with a little oil or coconut oil tanak. Tabiak salero!

While dendengnya fried, chopped Emi Hajjah Lado Mudo, red onions, and tomatoes. Fried beef jerky is already half-dry was placed on a plate, sprinkled with the chopped, then dikucuri with lemon sundai acid (like lime, but it is large and young yellow). Jump stirred and eaten with warm rice. Dendengnya crunchy texture on the outside, soft inside, with the smell of meat and cilantro wilt very typical. Section also gives the fat a difficult sensation to describe.

The food tasted King Yogya

YOGYAKARTA was held so many cultural treasures, including the culinary. Want to taste the king's favorite foods, can. Name the cuisine is "weird", you know.

Prawan Coquettish

There are about 70 dishes available at the Bale Raos, Magangan Kulon, in Yogya Palace environment. "That's not all, you know, because there are many more unique menu palace," said the owner, Sumartoyo (46), which eloquently describes the sultan's favorite food Yogya ruler.

Sultan Hamengkubuwono (HB) IX, he said, like the duck-suwir Suwar kedondong sauce, stew Hooked HB VIII piyik, pigeon with sweet and Dutch origin Huzaren salad consisting of lettuce, potatoes, beans, carrots, and meat. "He was influenced European cuisine," said Sumartoyo who claimed not come from relatives of the palace.

Other favorite menu there is kethok chilli, which is beef cooked with hot peppers. Meanwhile, favorite drink, "a cup and beer Wedang Java. Both are made from herbs. It was fresh. Wedang cup can be served cold or hot. For beer Java, physically similar to the color of beer. Sultan, do, do not drink alcohol. Well, in honor of Dutch guests during a toast, drinking beer Sultan of Java, Dutch guest a real beer. "

For snacks, there is a Prawan Coquettish. "The Sultan himself who gave names to bananas baked snacks using the coconut milk. Nom Manuk also there, sort of pudding made from glutinous rice tape ijo and egg mixture. "

Menu of the kings in Bale Raos, continued Sumartoyo, presented since 2004 on the initiative of Queen Hemas, wife of HB X and KGPH Hadiwinoto, brother of HB X. "The mission originally was not commercial, but preserving the culinary riches. Especially the sultan's favorite menu, "the story that has Sumartoyo to 20 years in the field of culinary.

He also began to record a wealth of culinary palace and study the literature of HB VIII of culinary. "There rayi his palace menu court records as HB VIII-law," said the now Sumartoyo assisted 35 employees to serve the guests.