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.

Nasi Goreng

I'm a big fan of Asian rice recipes and I found this recipe for Nasi Goreng over in Dutch-Indo Kitchen

Since there was no photo to go with the recipe, I added this one from google.

Ingredients:


A little of bacon cut in strips (if you do not like bacon, you can let go)
Sausage either beef or pork whichever you prefer, cut in small pieces

1 small onion, cut up...

1 small fresh garlic

a teaspoon of sambal oelek (= Indonesian hot Chili sauce)

2 eggs

a handful of green onions, cut in small pieces

2 medium size tomatoes

a little kecap manis (= Indonesian Sweet Soya sauce)

a little of salt

a little of Mrs. Dash

a little of Pepper

2 cups of rice (any kind you like) cooked and let stand for a little to cool off.

1. Cook rice first (or you can use left over steamed rice from the night before)
2. In a wok/wajan brown the bacon
3. Add the onions and garlic until it is somewhat brown
4. Add the sausages until it's a little brown
5. Add 2 eggs, scramble until somewhat hard
6. Add 1 teaspoon Sambal Oelek (Use to your taste, if you like it hot, add more, if you do not want it hot, omit it, or just use a little)
7. Add the rice 
8. Stir around to mix everything 
9. Add the Kecap Manis, about 1 tablespoon or to taste
10. Stir well until all the rice is covered
11. Add the spices, salt, pepper, Mrs. Dash and taste your Nasi Goreng 
12. Add whatever you think you need more of
13. The last 2 things you add are the green onions and cut up tomatoes 
14. Stir everything well.

You can eat it with over-easy eggs on top of the Nasi Goreng 

You can serve anything with it.

You can make it with Chicken, shrimp or beef too.

Selamat makan!!

Dutch Meatball Soup

It hasn't really been a very cold winter but this is one of those delicious soups that Johannes likes to make for those chilly nights. 

• Ingredients:

• 1 large onion , chopped
• ½ medium head green cabbage
• 2 -3 carrots , chopped
• 2 -3 stalks celery , chopped
• ¼ green bell pepper , chopped (optional)
• 8 cups water
• 1 ½ teaspoons salt
• ¼ teaspoon ground pepper
• ¼ teaspoon curry powder
• 1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste

MEATBALLS

• 1 lb ground beef
• 1 teaspoon salt (scant)
• ¼ teaspoon ground pepper
• 1 pinch nutmeg

Directions:

1. 1
   Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
2. 2
   Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
3. 3
   Saute until somewhat soft.
4. 4
   Stir in curry powder and cook for another minute or two.
5. 5
   Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
6. 6
   Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
7. 7
   Stir in tomato sauce or paste, and again bring soup to a boil.
8. 8
   Mix together ground beef and seasonings.
9. 9
   Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
10. 10
    Check for taste, add salt and/or pepper if needed.
11. 11
    Serve with crusty French bread and salad!

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is arguably the most famous beef dish in Malaysia, Indonesia, and Singapore.

Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time – not to mention patience and dedication – alone is probably a main obstacle for most people. For those of you who have never tried beef rendang, it can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it…

It is believed beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. In any case, beef rendang is a very popular dish for many Malaysians, especially the Malay community.

No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. 

Another fact about beef rendang: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.

For those of you who wish to learn more about beef rendang, check out this article on Wikipedia.

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Johannes says  this is good with white rice to tame the spiciness.  

Selamat Makan!