SOTO BANJAR (BANJAR CHICKEN CLEAR SOUP), SOUTH KALIMANTAN / BORNEO

Soto Banjar is a speciality chicken clear soup of Banjar ethnic, south Kalimantan, Indonesia. It’s main ingredients are a free-range chicken meat (daging ayam kampung), nutmeg (biji pala), clove, cardamom (kapulaga) and cinnamon as special fragnant spices. How to make it ? Here you are.


INGREDIENTS :

• ½ fresh free-range chicken meat (ayam kampung),

cut into 2 pieces

• 1 ½ tbsp sea salt

• 2 lt fresh water

GROUND SEASONING :

• 9 cloves of red onion/shallots (bawang merah), peeled and finely sliced
  

• 5 cloves of garlic, peeled and finely sliced

• ½ nutmeg (biji pala)

• ½ tsp ground pepper (merica bubuk)

ANOTHER SEASONING:

• 4 clove fruits (cengkeh

• 3 cardamoms (kapulaga), bruised

• 1 inch cinnamon (kayu manis)

COMPLEMENTS :

• - ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves)
• - potato rissoles

• 4 boiled eggs, cut into 2 or 4 pieces

• 75 gr dry sohun (transparent bean flour vermicelli, china), soaked with hot water about 10 minutes, drained and set aside.

• 1 stalk bawang daun (welsh’onion), finely sliced

• 3 stalks celery, finely sliced

• 3 tbsp fried red onion/shallots

• 2 lime fruits, cut into 2 or 4 pieces

• sweet ketchup

METHOD :

1. In stewpan, boil chicken with sea salt and 2 lt water until chicken meat tender. Remove, cool, and then shredded, set aside. Take broth for soto thin sauce.
2. With a mortar and pestle or blend, grind the ground flavor ingredients very finely.
3. Heat the cooking oil over medium high heat, sauté the ground flavor (point 2), stir it frequently until the mixture change color and becomes very fragrant, add another flavor and sauté until done.
4. Put all sauteed flavor (point 3) in stewpan with broth, simmer and stir them until become homogeneous mixture. Finish.

How to serve it ?. Usually soto Banjar serve with ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves), cut ketupat into about 2 x 3 x 4 cm pieces.

Arrange ketupat, potato ressoles, sohun, cut eggs and shredded chicken meat in the bowl, spread sliced celery, sliced bawang daun (welsh’ onion), and then pour soto Banjar thin sauce (point 4). Add sweet ketchup and lime fruits juice, season to taste. Now, soto Banjar ready to serve.

Happy trying ? thank you.

(imangbasari@gmail.com.)

SOTO BANJAR (BANJAR CHICKEN CLEAR SOUP), SOUTH KALIMANTAN / BORNEO

Soto Banjar is a speciality chicken clear soup of Banjar ethnic, south Kalimantan, Indonesia. It’s main ingredients are a free-range chicken meat (daging ayam kampung), nutmeg (biji pala), clove, cardamom (kapulaga) and cinnamon as special fragnant spices. How to make it ? Here you are.


INGREDIENTS :

• ½ fresh free-range chicken meat (ayam kampung),

cut into 2 pieces

• 1 ½ tbsp sea salt

• 2 lt fresh water

GROUND SEASONING :

• 9 cloves of red onion/shallots (bawang merah), peeled and finely sliced
  

• 5 cloves of garlic, peeled and finely sliced

• ½ nutmeg (biji pala)

• ½ tsp ground pepper (merica bubuk)

ANOTHER SEASONING:

• 4 clove fruits (cengkeh

• 3 cardamoms (kapulaga), bruised

• 1 inch cinnamon (kayu manis)

COMPLEMENTS :

• - ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves)
• - potato rissoles

• 4 boiled eggs, cut into 2 or 4 pieces

• 75 gr dry sohun (transparent bean flour vermicelli, china), soaked with hot water about 10 minutes, drained and set aside.

• 1 stalk bawang daun (welsh’onion), finely sliced

• 3 stalks celery, finely sliced

• 3 tbsp fried red onion/shallots

• 2 lime fruits, cut into 2 or 4 pieces

• sweet ketchup

METHOD :

1. In stewpan, boil chicken with sea salt and 2 lt water until chicken meat tender. Remove, cool, and then shredded, set aside. Take broth for soto thin sauce.
2. With a mortar and pestle or blend, grind the ground flavor ingredients very finely.
3. Heat the cooking oil over medium high heat, sauté the ground flavor (point 2), stir it frequently until the mixture change color and becomes very fragrant, add another flavor and sauté until done.
4. Put all sauteed flavor (point 3) in stewpan with broth, simmer and stir them until become homogeneous mixture. Finish.

How to serve it ?. Usually soto Banjar serve with ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves), cut ketupat into about 2 x 3 x 4 cm pieces.

Arrange ketupat, potato ressoles, sohun, cut eggs and shredded chicken meat in the bowl, spread sliced celery, sliced bawang daun (welsh’ onion), and then pour soto Banjar thin sauce (point 4). Add sweet ketchup and lime fruits juice, season to taste. Now, soto Banjar ready to serve.

Happy trying ? thank you.

(imangbasari@gmail.com.)

SAMBAL EMBE, BALI (BALI SHRIMP CHILI SAUCE)

Sambal embe is a sort shrimp chili sauce that doesn't
be ground, comprise of red onion, sliced red chilies
that fried with margarine until droop and fresh whole
green chilies.

How to make it ? Here you are.


INGREDIENTS :

• 3 tbsp margarine 10 cloves red onions, peeled and finely slice
• 20 small red chilies (cabai rawit merah), washed off and finely sliced

• 10 whole small green chilies (cabai rawit hijau utuh),

washed off

• 1 tsp cooked shrimp paste (terasi matang)

• 1 tbsp lime fruit juice

• - sea salt, season to tast

METHOD :

1. In the frying pan, heat margarine, fry the sliced red onion until half done. Removed, set aside.
2. Next, fry the sliced small red chilies until droop, removed, set aside.
3. And then in the bowl, mixed the fried small red chilies (point 2) with the half fried red onion (point 1), fresh small green chilies and cooked shrimp paste, add sea salt season to taste and lime fruit juice. Mixed them until become homogeneous mixture.
4. Ok, now Bali shrimp chili sauce (sambal embe, Bali) ready to served for about 4-5 person.
   

Happy trying.

(imangbasari@gmail.com)

SAMBAL EMBE, BALI (BALI SHRIMP CHILI SAUCE)

Sambal embe is a sort shrimp chili sauce that doesn't
be ground, comprise of red onion, sliced red chilies
that fried with margarine until droop and fresh whole
green chilies.

How to make it ? Here you are.


INGREDIENTS :

• 3 tbsp margarine 10 cloves red onions, peeled and finely slice
• 20 small red chilies (cabai rawit merah), washed off and finely sliced

• 10 whole small green chilies (cabai rawit hijau utuh),

washed off

• 1 tsp cooked shrimp paste (terasi matang)

• 1 tbsp lime fruit juice

• - sea salt, season to tast

METHOD :

1. In the frying pan, heat margarine, fry the sliced red onion until half done. Removed, set aside.
2. Next, fry the sliced small red chilies until droop, removed, set aside.
3. And then in the bowl, mixed the fried small red chilies (point 2) with the half fried red onion (point 1), fresh small green chilies and cooked shrimp paste, add sea salt season to taste and lime fruit juice. Mixed them until become homogeneous mixture.
4. Ok, now Bali shrimp chili sauce (sambal embe, Bali) ready to served for about 4-5 person.
   

Happy trying.

(imangbasari@gmail.com)

RENDANG DAGING SAPI KHAS PADANG (PADANG STYLE BEEF RENDANG)

Rendang is kind of meat simmered in spices and coconut milk cooking.
You can make rendang of beef or another meat, chicken meat etc. How to make Padang style beef rendang ?

Here you are.


INGREDIENTS :

• 1 kg piece of fresh beef, cleaning well, slice beef about 1 x3 x 3 cm or as your taste.

• 3 coconut, made 2 lt coconut milk

• 1 stalk serai (lemongrass), bruised

• 5 daun jeruk purut (small fragrant fruit leaves)

• 2 daun kunyit (turmeric leaves), chopped

• 2 daun salam (bay leaves)

GROUND SEASONING :

• 5 cm (2 inch) lengkuas/laja/laos (alpina galangal root), peeled and scraped

• 5 cm (2 inch) jahe (ginger root), peeled and scraped

• 150 gr cabai merah (red chilies), seeded and chopped

• 15 cloves of red onion (bawang merah), peeled and chopped

• 4 cloves of garlic (bawang putih), peeled and chopped

• - sea salt, season to taste

METHOD :

1. Make the ground flavor in the food processor ( a mortar and a pestle or blend), combaine all ground flavor ( alpine galangal, ginger root, red chilies, red onion, garlic and sea salt) grind them until very finely.Smear on sliced beef with ground flavor (point 1) over all beef, let them up to 20 – 30 minutes, so that spices absorbed.
2. After 30 minutes, place all beef with all the ground flavor in wok, pour the coconut milk, add bay leaves, lemongrass, turmeric leaves and jeruk purut leaves, bring to boil for several minutes, stired continously. Then reduce heat to medium and simmer until the beef tender and the grounded flavor is running dry and the colour change to brouwnish chromatic. ( Don’t forget we have to stir continuously until done, if we don’t the coconut milk will sparate).
3. Now “rendang daging sapi khas Padang” ready to serve. Serve with rice and another dishes.
   

Happy trying.

(imangbasari@gmail.com.)

RENDANG DAGING SAPI KHAS PADANG (PADANG STYLE BEEF RENDANG)

Rendang is kind of meat simmered in spices and coconut milk cooking.
You can make rendang of beef or another meat, chicken meat etc. How to make Padang style beef rendang ?

Here you are.


INGREDIENTS :

• 1 kg piece of fresh beef, cleaning well, slice beef about 1 x3 x 3 cm or as your taste.

• 3 coconut, made 2 lt coconut milk

• 1 stalk serai (lemongrass), bruised

• 5 daun jeruk purut (small fragrant fruit leaves)

• 2 daun kunyit (turmeric leaves), chopped

• 2 daun salam (bay leaves)

GROUND SEASONING :

• 5 cm (2 inch) lengkuas/laja/laos (alpina galangal root), peeled and scraped

• 5 cm (2 inch) jahe (ginger root), peeled and scraped

• 150 gr cabai merah (red chilies), seeded and chopped

• 15 cloves of red onion (bawang merah), peeled and chopped

• 4 cloves of garlic (bawang putih), peeled and chopped

• - sea salt, season to taste

METHOD :

1. Make the ground flavor in the food processor ( a mortar and a pestle or blend), combaine all ground flavor ( alpine galangal, ginger root, red chilies, red onion, garlic and sea salt) grind them until very finely.Smear on sliced beef with ground flavor (point 1) over all beef, let them up to 20 – 30 minutes, so that spices absorbed.
2. After 30 minutes, place all beef with all the ground flavor in wok, pour the coconut milk, add bay leaves, lemongrass, turmeric leaves and jeruk purut leaves, bring to boil for several minutes, stired continously. Then reduce heat to medium and simmer until the beef tender and the grounded flavor is running dry and the colour change to brouwnish chromatic. ( Don’t forget we have to stir continuously until done, if we don’t the coconut milk will sparate).
3. Now “rendang daging sapi khas Padang” ready to serve. Serve with rice and another dishes.
   

Happy trying.

(imangbasari@gmail.com.)

IKAN GURAME GORENG KERING ( CRISP FRIED GURAME)

 



Gurame is one of many kind freshwater fish, it has  thick flesh with fat, delicious. In Sundanese  culinary, west  
Java, often it is made as crisp fried gurame or baked gurame with soy sauce. And now you can try to make crisp fried gurame (Sundanese style). Here you are.




INGREDIENTS :

•  1  gurame ( + 700 grm )
•  1  tbsp  air jeruk nipis (lime fruit juice)

Seasoning :

•  4  cloves of garlic, peeled and chopped
•  1  tsp ketumbar halus (ground coriander)
•  1  cm  kunyit (turmeric), peeled and chopped
•  1  tsp salt ( sea salt )

METHOD :

1. Remove scales from the fish, open the fish abdomen with a 3 inch incision,
   remove the innards, make 3 incision at surface of gurame, wash off and
   cleaning well. Smear it with lime fruit water, let it  up to 15 minutes.
    After 15 minutes wash it  off again, set aside.

2. Use food processor or a mortar and pestle, combine garlic, ground coriander, turmeric,  sea salt and cold water to form finely seasoning paste.

3. Smear gurame with finely seasoning paste over all its body, let it up to 30 minutes
    so that seasoning absorbed.

4. Pre-heat much cooking oil in fryingpan, fry gurame until change to yellow brown 
    color, removed and drained .

5. Now, fried gurame ready to served. Serve it with rice and sambal terasi (chili
     sauce with shrimp paste)  and lalaban (uncooking vegetables).

Happy trying. Thank you very much.


** Read too, Masalah Kita Sekitar Kita

IKAN GURAME GORENG KERING ( CRISP FRIED GURAME)

 



Gurame is one of many kind freshwater fish, it has  thick flesh with fat, delicious. In Sundanese  culinary, west  
Java, often it is made as crisp fried gurame or baked gurame with soy sauce. And now you can try to make crisp fried gurame (Sundanese style). Here you are.




INGREDIENTS :

•  1  gurame ( + 700 grm )
•  1  tbsp  air jeruk nipis (lime fruit juice)

Seasoning :

•  4  cloves of garlic, peeled and chopped
•  1  tsp ketumbar halus (ground coriander)
•  1  cm  kunyit (turmeric), peeled and chopped
•  1  tsp salt ( sea salt )

METHOD :

1. Remove scales from the fish, open the fish abdomen with a 3 inch incision,
   remove the innards, make 3 incision at surface of gurame, wash off and
   cleaning well. Smear it with lime fruit water, let it  up to 15 minutes.
    After 15 minutes wash it  off again, set aside.

2. Use food processor or a mortar and pestle, combine garlic, ground coriander, turmeric,  sea salt and cold water to form finely seasoning paste.

3. Smear gurame with finely seasoning paste over all its body, let it up to 30 minutes
    so that seasoning absorbed.

4. Pre-heat much cooking oil in fryingpan, fry gurame until change to yellow brown 
    color, removed and drained .

5. Now, fried gurame ready to served. Serve it with rice and sambal terasi (chili
     sauce with shrimp paste)  and lalaban (uncooking vegetables).

Happy trying. Thank you very much.


** Read too, Masalah Kita Sekitar Kita

Special Food Meat Cook Habang Banjarmasin

Jakarta, VOI Features - to reach from Jakarta, Banjarmasin, you can use an aircraft from the Soekarno Hatta International Airport. Arriving at Syamsuddin Noor Airport of Banjarmasin, you can use toward the center of the city of Banjarmasin

taxi or public transport. Distance from the airport to downtown Banjarmasin approximately 26 kilometers. Bajarmasin downtown, you can find the menu Habang Cook Meat in a few shops or restaurants. Usually, when people Banjarmasin wedding or event to celebrate Thanksgiving, this dish is always menjad meal for the guests.

Pieces of beef served with red spice is characteristic of its own from the menu Habang Cook Meat. Dominant red color in the flavor comes from red peppers that have been mashed. That said, the dominant red color of red pepper that is the reason, why the typical menu of Banjarmasin city is named Habang Cook Meat. In the language of Banjarmasin, Habang means red.

Habang Cook Meat flavor enjoyment can be found starting from the first cicipan. Every piece of flesh was soft on the tongue and easy to digest. Softness of the meat comes from the way people cook Banjarmasin. Before cooked together with spices, beef is mixed with sauteed red and sugar together with a little salt and tamarind water. After looking half-baked, then it is cooked beef with red seasoning that consists of a mixture of red pepper, onion, red tomatoes, and ginger. After the seasoning is absorbed and the meat looks cooked food before it is ready to serve.

: He says the secret pleasures Habang Cook Meat comes from the red spice. For those of you who like the taste less spicy, do not worry. Habang Cook Meat seasoning flavor is not too spicy, although the color looks like the color of chili seasonings. Because, before mashed together with various other spices, red chillies were first cleaned of seeds and soaked in hot water for about 30 minutes until it looked swell.

In the tavern or restaurant in downtown Banjarmasin, a portion of Cook Meat Habang generally served with a plate of white rice or a few pieces of diamond. Listener, what you got interested to try the taste of typical Habang Cook Meat Banjarmasin, South Kalimantan is this?



source:http://id.voi.co.id/fitur/voi-pesona-indonesia