Indonesian Beef (Cow) skin satay/ Sate Krecek (Cecek) kulit sapi

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Did you eat beef/ cow skin before?

Or maybe you didn't know that beef/ cow skin can be so delicious when it is cooked properly.

Some countries like in Asia or Africa are familiar with this beef skin. Just like in Indonesia, mainly on Java island.

We called this beef/ cow skin "kerecek or krecek" in Java.

Krecek or kerecek can be made of cow or beef or buffalo skin. On islands like Bali-which mostly non-Muslim, they make "kerecek" from pig skin.

This "kerecek" is commonly found in Indonesian cuisine. We can find it fresh, clean, and ready-to-cook cow/beef skin in any traditional market.

Some are dried and can be fried as "kerupuk" or crackers.

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Paça Çorbası / Turkish Cuisine; Lamb foot (trotter) soup. Authentic recipe with video

 Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Paça means foot (or trotter) in Turkish language, çorba means soup. So paça çorbası is a hearty soup made from lamb or cow foot (trotter).

This kind of soup is generally served at the local restaurant here as "kelle paça çorbası" made from head and foot lamb/ cow. The queue in "kelle paça çorba" restaurant would be pretty long, especially in wintertime. 

Foot/ trotters soup is believed to contain many nutrients, especially minerals derived from the trotter's tissues. This may make trotters a useful nutritional supplement for us.

In Turkish cuisine, our kasap usta (butcher master) tried to produce and use as much as they can from the animal part. No wonder we can find any kind of offals, head, trotter, tail, or tongue. And all already in very clean sold in a special butcher shop calls "Sakatatcı", the butcher shop only sell offals.

You can check my recipes using "offals" in the category Offal here.

You may like this Dil Söğüş / Boiled  Sliced beef (ox) tongue

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Turkish Food Recipe; Dil Söğüş / Boiled Sliced beef (ox) tongue

 

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Dil means tongue, söğüş means cold slice/ cut in English.

Söğüş, (read sou-uush) which dates back to the Ottoman cuisine, has been identified with Niğde city, central Anatolia. 

Cold cuts made from lamb's head are a mixture of offal. In order for the food to be well cooked, the method of cooking in the pressure pan is also used. 

Another name for this dish, which is frequently consumed in İzmir, is 'tandırbaş'. 

It is usually served cold and served as a wrap in lavash bread. 

Since it has a high protein and iron value, it should be consumed once a month.

As I mentioned above, the dish is made from the whole lamb's head including tongue and brain. The best part is the cheek meat part.

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INDONESIAN FOOD RECIPE; SATE PADANG / Padang style Satay

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 . 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. 

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish and one of Indonesia's best dishes. 

Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region it originated, the meats, parts, or ingredients its uses, also might be named after the process or method of cooking.

Just like what I am going to share today, it calls " Sate Padang". Padang is the capital city of West Sumatra province, so obviously where the name of this dish came from.

You may love this post, POPULAR INDONESIAN FOOD RECIPES

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Melt in your mouth Oven Roasted Beef Tongue / Lidah sapi panggang yang enak dan empuk

Resep dalam Bhs Indonesia ada dibagian bawah









Selam everybody............
Merhaba from Türkiye 👋

Tongue meat is rich in calories and fatty acids, as well as zinc, iron, choline, and vitamin B12. ... Folate is the vitamin in organ meats considered beneficial for fertility and for helping avoid fetal defects in a baby, such as spina bifida and heart problems

Tongue is a very well-used muscle and it needs to be cooked for a long time over low heat to become tender, and it can be very tasty.
So if you want to try this recipe, you should have a pre-cooked beef tongue. How to cook/prepare beef( ox) tongue see this link here

I cooked beef tongue so many times, at least twice or three times in a month. My family enjoy it as well, especially this oven roasted beef tongue. The spices so simple and once you have precooked tongue in your fridge, you are ready to go with any recipes using this delicious beef tongue.
You can check my previous Indonesian style Braised Beef tongue / Bistik Lidah sapi. 

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Indonesian style Braised Beef tongue / Bistik Lidah sapi

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

İt has been a while I didn't post anything. Been Veeerrryyy busy moving house. Last month we were moving into our new apartment. And I love our new home 🏠. Many sunshine with a beautiful Bursa view from our balcony.

Moving house is pretty much exhausting. Packing and more packing especially with many glassware and small things from my kitchen.
Well... finally we made it. Even today I still have some boxes not opened yet, but at least we already (almost) have normal routine life again. Especially I can cook in my new kitchen 😊

Anyway.. this is my late post. I made this braised beef tongue a few weeks ago before we were moving out. This is one of our repeatable menus in our home. I made this many times. So I can assure you gonna love it too.

You can check my previous post on how to prepare the beef tongue before cooking it here. For you who never cook with offal before, I think this braised beef tongue could be a perfect start.
For those who love to cook with offal, you can check my other post here. 
There you can find my other recipe that is amazingly delicious make from offal...yep..maybe some of you will not touch that animal part and I won't try to convince you to love it 😊

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LONTONG KIKIL KHAS SURABAYA / INDONESIAN FOOD; COW FOOT (trotters) SOUP

Please Scroll down For Recipe in English.

Assalamu'alaykum.........Merhaba dari Türki semuanya 👋

Apa kabar semuanya? ... Semoga dalam keadaan sehat dan berbahagia ya. Juga saya ingin ucapan selamat menunaikan İbadah puasa ya bagi teman muslim sekalian. 

Ramadhan tahun ini msh jatuh di musim panas, tp udah bergeser ke bulan Mei yang hawanya tidak terlalu panas... karena mungkin masih deket-deket musim semi ya. 
10 thn lalu, Ramadhan pertama saya di Turki jatuh bulan Agustus, puncak musim panas yg panasnya bisa sampai 42℃ diluar rumah. 
Puasa hari ini dimulai saat fajr pukul 03.41 pagi dan iftar nanti inshaallah pkl 20.30 malam. Jadi praktis kita berpuasa 17 jam . Tiap hari ada pergeseran waktu 1 atau 2 menit  waktu puasanya menjadi lebih lama.
Tadi pas ke pasar pukul 1 siang suhu diluar 30℃, tapi angin masih lumayan sepoi jadi tak terlalu panas.

Sebenarnya kalau Ramadhan saya cenderung malas makan, maunya buka cuman dengan minuman yang segar saja..sudah terasa kenyang. Tapi kan harus makan ya buat energi siang hari. Jadi saya masak kesukaan saya saja biar nafsu makan ada 😊 . İtupun saya makannya habis sholat İsya' jam 12 malam gitu deh.
Jadilah saya masak Lontong kikil ini, kebetulan anak sayapun suka, sampai mau nambah-nambah kalau makan 😤. 

Karena saya asli surabaya jadi saya bikin lontong kikil ini yang khas Surabaya ya. Tapi memang masakan kikil yang terkenal ya dari Surabaya ya.

Lontongnya saya bikin malam sebelumnya. Untuk yang ingin tahu bagaimana cara membuat lontong pakai magic com bisa dilihat di link ini ya. Tapi saya kali ini bikin lontongnya gak paka magic com, tapi pakai plastik saja. 

Yuuk..yang pengen wisata kuliner khas Surabaya di rumah silahkan coba resep lontong kikil Surabaya a la saya, dijamin ketagihan deh 😚

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How to prepare and cook beef (ox)/ Lamb tongue / Cara memasak lidah sapi / kambing

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

For some people eating offal or another part of an animal sounds gross. Or maybe some of you just don't know how to prepare or cook them.

Offal could be delicious as normal meat if we know how to cook it, for example, cow's feet (or legs) or (beef) tongue. You can be hooked once you taste a delicious meal using those animal parts because it is prepared correctly and cook in a clever way. 

Today I am going to share a tip on how to prepare and cook beef tongue. Beef tongue is lean meat that can be very tasty. But when you didn't cook it properly it can be pretty chewy and almost rubbery.

Since it's quite lean as I mentioned above, it'll take some time to cook to have a butter-soft texture which we look for. Some said 30 minutes per pound, some said an hour. 
Personally, I didn't really use a timer or whatsoever, İ just cooked and check my beef (ox) tongue periodically and test it by inserting a big fork in the thickest part of the tongue, when it easily slip off from the fork it's done.

You can try my Turkish Food Recipe; Dil Söğüş / Boiled  Sliced beef (ox) tongue

Recipe 1

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Resep Babat Gongso Pedas / Indonesian Spicy stir fry beef tripe

Resep dalam bhs İndonesia ada di bagian bawah.





Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Indonesian cuisine is one of the most vibrant and colorful 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

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Çiğer Kebabı (Turkish Liver Kebab) With Onion salad

I don't know about you, but we like eating offal once in a while. Offal, especially tongue have differently delicious taste and texture. And when you cook them right you will get best meal of it  (^,^)

In Turkish cuisines there some dish using offal as main ingredients and become favorite mostly as street food like Kokoreç, çiğer tava or this çiğer Kebabı. Or you can try Iskembe (tripe) soup recipe here.

And my today post is Çiğer Kebabı (Liver Kebab). Çiğer Kebabı widely known here comes from Diyarbakır area in east Turkey. Once I ate this Çiğer Kebabı in Bursa at one street vendor around Bursa Grand bazaar (Kapalı Çarsı). 

For you who want to try this Çiğer Kebabı at home, here I write my recipe which given by the seller --I always ask "shamelessly" to every food seller I met ... 😤 hehehehehe. 
And maybe because I am a foreigner here, mostly they don't mind at all to tell their ingredients-- It's beyond my knowledge if they somewhat hide one or two their secret ingredients-- But at least what I make at home has same taste as they do (^,^)

Ingredients:

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İşkembe Çorbası / Turkish style tripe soup

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Beside in Turkey, this tripe soup is a common meal in Balkan area, Bulgaria, Greek and eastern Europe. Made of cow's tripe (dana İşkembe-turk) cooked in terbiyeli sauce and served with garlic-vinegar sauce. Terbiyeli sauce made from mixture of egg yolk, lemon juice, garlic, and flour. 

The taste of this soup is simply fresh and comfort meal during winter like nowadays. I serve it with sprinkle of parsley and a lot of flake red chilly.... hhhmmmm.....My husband can drink this soup with one loaf of medium bread alone without anything else, he just loves it!  it's instantly become my first favorite Turkish soup as Asian person

In Bursa, there are some lokanta (restaurant) which serve only soup as their menu. Their special menus are İşkembe Çorbası and Kelle paça çorbası (sheep head meat soup) and they are remarkably good! And if you eat something very delicious in a restaurant, you couldn't ask the chef what's ingredients he putted there and how to cook it nicely , could you? (^,^) --which I sometimes do to street food vendor..with a joke of course. Sometimes, they answer my question..sometimes they answer it with SMILE only (^,^)

Well, this İşkembe Çorbası recipe I get from searching on Internet, watching Turkish cooking show on TV, asking around my Turkish friend, my mother in law and neighbors (which mostly they don't cook this at home so they mostly don't have any idea exactly how to cook it ). The taste I tried to resemble as close as I can like at the restaurant. Try it, and I believe you will like it too (^,^)

Serve about 6 shares

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Gulai / Kare Kambing Berempah / Indonesian style Spiced Lamb Curry

First I'd like to say Happy Eid al Adha (feast of sacrifice) for all muslim readers. Bayramınız Mubarek Olsun.

Muslim’s today sacrifice a sheep or a goat, the meat of which is shared among friends, family, and the poor, with each receiving a third. People sacrifice animals but are required to make arrangements to ensure it is slaughtered humanely.
The Greater Eid also marks the end of Hajj, the five-day religious journey that takes Muslims to the Grand Mosque in Mecca, Saudi Arabia.

This year 2014 we celebrate Eid al Adha at Friday 3rd October. Eid al Adha is one of religious holiday that Muslims celebrate each year beside Eid al Fitr. For you who wants to know more about our Eid al Adha you can visit this page to have more knowledge.

Elhamdulillah, this year my husband's family sacrifice few goats. Beside we shared to whom in need, we also get some part of it. Unlike years before, this time I didn't make satay as my "a must food" in every sacrifice feast. But this food also mostly make and served during sacrifice feast in Indonesia together with satay. You can check my lamb satay recipe here.

For some Indonesian friends who visited us I made this Spiced Lamb Curry. If you search on google about this "gulai" you might find many kind of different recipe of it. Yes we have many kind of "gulai" some of them are in yellow colored and some of "gulai" have different spices and taste depends on local area. What I made here is spiced gulai cause I use some spices which is dry fried/ toasted (without oil) then grinded into fine powder. This recipe actually I copied from my mom. And as home "chef" she couldn't mentioned about how much exactly the ingredients being used.. She just said this A"about this much" or that B"more or less" bla..bla.bla..  So I must try to measure it by my self and adjust the taste exactly like my mom made :)

Make about 15 portions.

Ingredients:

• 800 gr lamb/ mutton meat (you can add some ribs and bones too) / daging kambing dengan tulang
• about 700 gr mix offal such as heart, tripe, lung (optional) / jerohan
• 1 tbsp tamarind water (dissolved a thumb of tamarind in 1/4 cup of water ) / asam jawa, larutakan dalam 1/4 cup air
• 1 stalk lemongrass, crushed / sereh digeprak
• 1 cinnamon stick (about 5 cm) / 1 (5cm)batang kayu manis
• star anise 4 ~ 5 / bunga lawang
• 2 Indonesian bay leaves /daun salam
• 2 cm fresh ginger / jahe
• about 1 1/2 tbsp sugar (to taste) / gula sesuai selera
• about 2 tbsp salt (to taste) / garam 2 sdt atau sesuai selera
• about 1/2 cup of cooking oil / minyak goreng
• about 500 ml thin coconut milk / santan encer
• about 1 cups dried / fresh grated coconut. Toasted and finely grind. Set a side / 1 cup kelapa kering (bisa juga yg segar), sangrai hingga kering dan kecoklatan, lalu haluskan dan sisikan.

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SATE PADANG / PADANG STYLE SATAY

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago. In Indonesia, there are some restaurants that specialized in serving various kinds of satay and present it as their specialty, such as Sate Ponorogo Restaurant, Sate Blora Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as Satay House Senayan. In Bandung, the West Java Governor's office is popularly called Gedung Sate (Indonesian: Satay building) to refer to the satay-like pinnacle on its roof.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region it originated, the meats, parts, or ingredients its uses, also might be named after the process or method of cooking.

I felt to miss posting something ... but lately, I frankly do not have any inspiration at all for writing. I am trying to write my daily activities but only ended up in my diary. Neither for cooking, no new idea that I try in my kitchen, I don't know when this moody feeling will be over, I hope it'll pass soon :)

Well ... for the start, last week I had time to cook my favorite food when I was single--Sate Padang. Just wanted to share with you all I write down the recipe, not as complicated as you might think .. just try it .

 Make about 45 skewers

Ingredients:

 400 g of beef heart or beef tongue

 400 beef liver

 400 gr tenderloin

 ½ cup vegetable oil

 3 bay leaves

 3 cm galangal, lightly crushed

 1 stalk lemongrass, lightly crushed

 3 tablespoons rice flour

 ½ tablespoons cornstarch

 Some bamboo skewers

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Soto Madura (Maduranese yellow beef soup)

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Soto, sroto, or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat, and vegetables. There is no clear definition of what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called sop. It might be considered Indonesia's national dish, served as it is from Sumatra to Papua and in enough variations to fill an entire cookbook. Soto is ubiquitous in Indonesia, found in numerous stalls and on almost every street corner.

Madura is one small Island east of Java Island in Indonesia, that's where this food comes from. But even though this dish from that place, you can find it anywhere Nationally. Besides this beef soup, Madura also commonly known with Coconut Satay (beef coated with grated coconut satay).

We usually eat this spicy soup with white steamed rice, "sambal" (ground chilly), fried shallot, sprinkled with chopped parsley or celery and spice up with lemon juice.

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Sup Buntut Goreng (Indonesian Oxtail Soup)

Oxtail Soup, Famous and favorite of everyone in Indonesia :p  . This time I also fry the oxtail after being cooked and serve it separately from the soup (just like my favorite). Actually you can serve it right away without fry (or roasted) it. Usually served with "sambal Kecap" or sweet soy chilly and squeeze with lemon juice to give fresh flavor.

Ingredients:
-1 kg oxtail, wash and cut into pieces to taste. Bring to a boil in 2 liters of water until completely soft.
- Fresh Ginger (tip of the thumb size). Crushed.
- 3 ~ 4 pcs dried cloves.

Image via Wikipedia

- 4 ~ 5 carrots, peeled and cut into round.
- 1 large size potato, peeled and diced
- Leek, cut roughly.
- A few celery sticks. Tie them together.

Make ground spices from ingredients as follows:
- 3  garlic
- 3 small shallots
- 1x1 cm fresh ginger
- 1 tsp peppercorn
- A small piece of nutmeg.
You can use pestle and mortal or small blender to do this.
>Complement:
- Lemon juice.
- "Sambal kecap" or sweet soy sauce chilly (*see note below how to make it)


How to cook:

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İşkembe Çorbası (Turkish beef tripe soup)

İşkembe=Tripe. Çorbası= Soup. So, İşkembe Çorbası is soup with tripe as main ingredient and flavor seasoned with vinegar and lemon juice.

It's one from many kinds of other popular soup in Turkey beside Tarhana Çorba, Mercimek Çorba, ezo gelin Çorba , and many other Çorba (soup)...

Frankly, it's my 1st trial cooking this soup, and my 1st customer of course... my husband @(*_*)@ 

And while asked me to refill his 3rd bowl that 1st customer said.... " Çok Güzel Olmus!" ...(in English-more and less means "very good")

Well....If I can make it, I'm sure you can do it too... d(*_*)b

Ingredients:

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Soto Babat Sapi / Indonesian Beef Tripe Soup

Soto, sroto, or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called sop. It might be considered Indonesia's national dish, served as it is from Sumatra to Papua and in enough variations to fill an entire cookbook. Soto is omnipresent in Indonesia, available in many an open-air eatery and on seemingly every other street corner.

Regardless of the definition of soto (soup). This time I miss and want to eat Indonesian beef tripe soup.Consisting of beef tripe (can be mixed with beef lung as well) and cooked with lots of broth and seasonings. Served with lemon, sambal Indonesian chilli sauce and fried shallot. More complete add with "Kerupuk" or Indonesian shrimp crackers..hhmm..yummy.. You should come to Indonesia to taste real soto ..^,^.... or just come to my house .. @(^_^)@

Ingredients I / bahan I:

- 500 gr beef tripe / 500 gr babat sapi

- 200 grams of cow lung (or heart)/ 200 gr paru atau jatung
- 200 g meat/ bisa dicampur daging sekitar 200 gr

- 3 ~ 4 daun salam /bay leaves

- 1 stalk lemongrass, bruised/ 1 sereh, geprak

- 1.7 lt ~ 2 lt water/ sekitar 2 lt air


Boil the beef tripe and  lungs/ heart in water with bay leaves and lemon grass until soft. / masak semua bahan I hingga babat lunak.


Strain the meat and offal, cut into bite size / Saring daging dan jerohan, potong kecil.

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