Soto Babat Recipe (Indonesian Beef Tripe Soup)

Soto Babat. Soto is a meat or chicken broth soup which can be made with or without coconut milk. Babat is an Indonesian word for beef tripe. 

 In keeping with his Indonesian Mom's love of good food, Johannes found this over at Indonesia Eats and said it turned out delicious!

Soto Babat 
- Beef Tripe Soup -

Ingredients:
18 ozs beef tripes (beef or chicken chunks may be sustituted)
1/2 pint water
4 Indonesian bay leaves
4 kaffir lime leaves, tear
2 lemon grass, take the white parts and bruise
1/4 tsp coriander seed
1/2 leek, take the white parts and slice
2 tbsp oil
3 pints homemade broth (you can use either beef or chicken)
ground white pepper as desired
salt and sugar to season

Spices (Rempah) to grind:
3 shallots
2 garlics
3 candlenuts
1 inch length ginger, peeled
1 tsp turmeric powder

Complements:
1 cup bean sprouts, blanched
7 ozs potato, peeled, thin sliced and deep-fried => to make chips
1 bulb garlic, thin sliced and fried
Chinese celery leaves, chopped
lime
sambal rawit (bird’s eye chili sambal)

Directions:
1. Bring water to boil. Add tripe, 2 Indonesian bay leaves, 2 kaffir lime leaves, coriander seed and 1 lemongrass. Cook for 30 minutes. Drain and cut as desired.

2. Stir fry rempah, 2 Indonesian bay leaves, 2 kaffir lime leaves, 1 lemongrass and leek until fragrant.

3. Add sliced tripe, stir until mixed. Add broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Season with salt, sugar and white pepper.

Serving:
In a bowl, add bean sprouts and tripe with the broth. Sprinkle over chips, fried garlic and Chinese celery leaves. Serve with sambal rawit and lime.

Honey Lime Chicken ~ Saté

I am so sorry to be slacking off on my blogging, but life came along and distracted me. I'll try to do better... I promise. 

Originally, this didn't begin as a saté recipe but instead was more of a kabob.  Johannes did some tweaking to it and says it is a lot like sate but the lime and cilantro give it a "south of the border" flair.

Since I didn't have a photo from Johannes' take on this recipe,
I borrowed this one from  Kitchen Meets Girl.

If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1 hour.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons unrefined sugar
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• Sambal Oelek, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts
• Kikkoman Teriyaki Baste & Glaze with Honey and Pineapple

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear. In the last 5 minutes baste with glaze but be careful not to let it burn.

Oudoe,

Ingrid & Johannes

Sate Ayam & Gado Gado

This is one of my favourite dishes that Johannes prepares.  It's from Indochef and so delicious that I just can't get enough.  


Sate Ayam 
Similar to kabobs, but so much better!!


Ingredients:
1 lb Chicken


Marinade:
1 Onion
1 clove Garlic
1 ounce Dark Soya sauce
1 teaspoon Coriander powder
1 teaspoon Lemon Grass
1 teaspoon Hot Chili paste
1 glass Red Wine (optional)
1 ounce Water


Preparation:

1. Dice the meat into 3/4 inch square cubes and put onto bamboo skewers (about 4 per stick).
2. Combine all the marinade ingredients into a food processor and make into a smooth paste.  
3. Pour this over the prepared sate's and leave to marinade for at least 2 hours.
4. Cook the sate's on the barbeque or under the grill for 5-10 minutes until done and serve with hot Peanut Sauce.

Gado-Gado:

Indonesian vegetable salad.  The vegetables used are a suggestion, you can use nearly anything that is available to you.  Use at least 3 different vegetables.

Ingredients:

White cabbage, diced

Green Beans

Bean Sprouts

2 Eggs, hard boiled

Peanut Sauce

Tomatoes

Prawn Crackers

Preparation:

1. Separately cook all the vegetables lightly.  They must still retain a nice crunch.
2. Drain and arrange the vegetables in layers on a dish.
3. Pour the peanut sauce over the vegetables.
4. Decorate with the sliced egg and tomatoes.
5. Just before serving, sprinkle the crackers over the sauce.

Best enjoyed when the salad is cooled down.