Empal gepuk

Empal gepuk traditional food from Sunda, Indonesia Empal gepuk is a typical food Sundanese of West Java which is made of beef, tasted a little sweet and savory. Typically Empal gepuk made with beef, sliced meat and a unidirectional fiber-boiled mateng, then o'clock pm until slightly tender. Tender meat that had soaked into santan.Then spices mixed with coconut milk boiled again until shrinked. If be presented you should fry the Empal gepuk with a little oil until browned and lift. Empal gepuk will be more comfortable in a warm meal with rice and sauce. The beef should be used in this Empal gepuk is the calf. First braised beef until medium well, then cut quite thick along the muscle fibers be half the size of the palm. Then using a pestle and mortar, pieces of beef were beaten lightly to loosen the meat fibers and spreads its size slightly. The spices used for Empal gepuk is the ground red onion, garlic, chilli, coriander, palm sugar and salt, mixed with bruised lemongrass, galangal, bay leaves (Indonesian bay leaf), a little coconut milk and turmeric water. The pieces of meat cooked with spices well until the spices are absorbed into the meat and yawn.

Satay Padang

Satay Padang delicious dish from west Sumatera that will tempt your appetite Satay Padang is the designation for three variants of satay in West Sumatra, the Satay Padang, Padang Panjang and Satay Pariaman. Satay Padang wear material beef, tongue, or jerohan (heart, intestine, and tetelan) with a thick peanut sauce seasoning (like porridge) plus chili much so spicy taste. Satay Padang Panjang satay sauce is distinguished by its yellow whereas red satay sauce Pariaman. The second sense is also different types of satay. While satay Padang has a variety of flavor combination of the two variants of satay above. Fresh meat put drum major role in containing water and boiled twice in order to use the software different drum and water. Meat sliced and covered with herbs and spices. While cooking water is used as broth, materials make Satay Padang sauce. Then the broth is mixed with 19 kinds of spices that have been smoothed (onion, garlic, turmeric, ginger, and lemongrass) mixed with various kinds of chili. Whole spices then put together and cooked for 15 minutes. The spice that makes sense satay sauce becomes rich flavor is abundant.

Cakalang Fufu

Cakalang fufu a delicious fish dish from Minahasa, Indonesia Cakalang fufu is refined dishes spiced, smoked and clamped with a bamboo frame. This is a typical dish food Minahasa, North Sulawesi, Indonesia. After tuna (cakalang) cleaned with scales and offal discarded, cakalang meat cut in half and clamped by the clamp frame of bamboo that had been prepared beforehand. With fish meat is covered with salt and soda powder. Then cakalang undergo a curing process with hot flames and smoke. Heat must be evenly until cakalang meat was overcooked and dry. This process spent four hours for fumigation and two hours for cooling. This process lasted until cakalan meat changed color to a reddish texture with a little soft, dry and not watery. If processed properly Cakalang fufu can hold stored at room temperature for one month, can thus be distributed throughout Indonesia as food seafood processed. In North Sulawesi tuna fufu is hdangan favorite and is often used as souvenirs for tourists visiting to Manado. Although this dish is famous throughout East Indonesia, its main production location is a fishing port town of Bitung, North Sulawesi. Cakalang fufu can be taken apart; by heating and briefly fried in hot oil and eaten immediately with rice and Dabu-Dabu (sambal Minahasa), or become ingredients for cooking other dishes. Fufu shredded tuna meat can be added in a variety of dishes such as potato salad, tuna noodles, or cooked with chili rica-rica. Cakalang fufu product can be found across major city in Indonesia. Common problem for local businessman of Cakalang fufu is capital. In order to solve this problem, government through Ministry of Industry have issued a soft loan. Local government also participated in some cuisine festival to increase Cakalang fufu selling. Tuna is a fish of high commercial value, and sold in the form of fresh, frozen, or processed as canned fish, dried fish, or smoked fish. In Manado, and also the Moluccas, Cakalang preserved by smoke it, which is also called Cakalang fufu.