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Resep Babat Gongso Pedas / Indonesian Spicy stir fry beef tripe

Resep dalam bhs İndonesia ada di bagian bawah.

Selam everybody.....Merhaba from Türkiye.

Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia their home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesian cuisine varies greatly by region and has many different influences.

Babat or tripe is also mostly used in Soto babat (see my recipe here) in Indonesian cuisine. This Babat Gongso is not as popular as Rendang (meat cooked in coconut milk) or nasi goreng (fried rice) or even Bakso (Indonesian meatball with soup), but it's significantly known especially in Semarang and Solo city middle Java called Nasi babat.

Make about 5 shares
  • Approximately 700 grams of beef tripe
  • about 2 cm galangal, bruised
  • about 2 cm ginger, bruised
  • 2 Indonesian leaves (daun salam)
➤ Boiled tripe with spices above until tender. You Could use a pressure cooker for faster processing. Cut into square pieces (big or smaller bite size).

Make puree this spices:
  • 5 large red chilli
  • some birdeye chili, it's depending how spicy you wanna go
  • 6 shallots
  • 6 cloves garlic
  • 3 pcs roasted candlenuts *
  • 2 cm turmeric, roasted * (can use 1 tsp turmeric powder)
  • 1/2 tsp coriander, roasted*
  • pinch of shrimp paste/ belacan (optional)
(*) put ingredients with (*) on skillet and toasted over medium heat to give richer fragrant before mashed.

Other spices/ Ingredients II:
  • 5 shallots, thinly sliced
  • 1 stalk lemongrass, bruised
  • some birdeye chilly
  • bay leaf
  • galangal, bruised
  • about 2 tablespoons kecap manis/ sweet thick soy sauce 
  • Salt to taste
  • gula jawa/ palm sugar 1 Tbsp or to taste
  • cooking oil to taste
  • fried onions for topping when serving.

How to make:
Heat the oil in a skillet/ wok, saute onion slices until fragrant golden brown, then add in puree spices plus ingredients II (except kecap manis) . Stir-fry until fragrant and oily. Stir in tripe and sweet soy sauce, add about 1 cup of water. Cover the wok and cook until tripe absorbed and mingle with spices and water almost dry. Stir and check the taste-you might need add salt or sugar.

Remove and serve warm with a sprinkling of fried onions and white steamed rice.

You may also like to try Turkish style beef tripe soup here.


  • Sekitar 700 gr babat sapi
  • sekitar 2 cm laos, geprak
  • sekitar 2 cm jahe, geprak
  • 2 daun salam

Rebus babat dengan bumbu-bumbu diatas hingga empuk. Bisa gunakan panci presto untuk proses lebih cepat. Potong-potong persegi sesuai selera.

Bumbu dihaluskan:
  • 5 cabe merah besar
  • cabe kecil pedas sesuai selera banyaknya (saya sisakan beberapa biji utuh untuk ditumis)
  • 6 siung bawang merah
  • 5 siung bawang putih
  • 3 biji kemiri sangrai
  • 2 cm kunyit sangrai (bisa gunakan 1 sdt kunyit bubuk)
  • 1 sdt ketumbar
  • sedikit terasi (optional)
  • garam dan gula sesuai selera.
Bumbu lain:
  • 5 bawang merah, iris tipis
  • 1 batang sereh, geprak
  • daun salam
  • laos, geprak
  • sekitar 2 sdm kecap manis
  • kurleb 1 sdm gula jawa sisir atau sesuai selera
  • minyak untuk menumis secukupnya.
  • bawang merah goreng untuk taburan ketika menyajikan.

Cara membuat:
Panaskan minyak dalam wajan, tumis bawang merah iris hingga harum kekuningan, lalu masukkan bumbu halus bersama bumbu yang lain kecuali kecap manis. Tumis hingga harum dan berminyak. Masukkan babat, gula merah dan kecap manis, tambah air sekitar 1 gelas. Tutup wajan dan masak hingga bumbu meresap dan air menyusut hampir kering. Aduk-aduk dan cicipi rasanya.

Angkat dan sajikan hangat dengan taburan bawang merah goreng.


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