IDFB Challenge #15: Sapo Tahu

IDFB PERANAKAN-resize

Being missed lots of idfb challenge recently, now i said to myself not to miss again this time. With a wok, knife and a good will (feel like i want to make war in the kitchen, lol) i browse some information about peranakan culinary. It’s quite difficult to find out the list of the food, but basically it’s about food that would be acculturation between chinese and indonesian culture. Because when you said peranakan, people would think about chinese people that married to indonesian than people would call their kids peranakan. They usually maintained their culture partially despite their native language gradually disappearing a few generations after settlement. Peranakan or Nonya cuisine combines chinese and other influences into a unique blend.The result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Indonesian community. This gives rise to Peranakan interpretations of Indonesian food that is similarly tangy, aromatic, spicy and herbal. And because of the acculturation itself, they change some ingredients like arak or something that moslem couldn’t use with something else that is halal.

For other reference about peranakan cuisine, just go here.

Me and my family love going to chinese restaurant, sapo tahu is one of our favorite food. It’s actually kind of simple but powerful food for me. So this time i cooked sapo tahu which i know as one of peranakan cuisine.

 

 

Sapo Tahu Preps

 

Here is the recipe :

 

sapo tahu

 

Enjoy the food…..

sapo tahu

And for those who wants to participate in this challenge, just enter your submission through this link.

Rawon

Rawon

 

What is Rawon?

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup. wikipedia

Rawon originally comes from Jawa Timur, one of province in Indonesia. My ancestor are from Jawa Timur that;s why i know this kind of food but unfortunatelly i never made it from scratch. Even though my mom always made this kind of soup at home and people love my mom’s rawon but i never care about the recipe until i live abroad, far from my hometown. Since I live in Perth 3 years ago, i started to realize how important to preserve my traditional food, besides i love indonesian food too much…lol. So now, let’s just try made rawon from the scratch. This time i tried recipe from mba Rachmah blog.

Rawon

Source : Kedai Rachmah

Ingredients:

1/2 kg beef

1 lemongrass
6 kaffir lime leaves
1 cm galangal
2 tbs tamarind juice
100 gr bean sprout
Grounded ingredients :
6 cloves shallot
5 cloves garlic
2 red chilli
1/2 tsp coriander seed
1/4 tsp pepper
1/2 tsp cumin seed
1 tsp turmeric
1,5 cm Kencur
1 tsp belacan
8 bh Kluwak/black nuts (you can find it in asian store)
sugar and salt to taste

4 tbs canola oil

Method :
  1. Heat oil in the pan
  2. Stir fry all the grounded ingredients with lemon grass, kaffir lime leaves and galangal until the fragrant come out.
  3. Add tamarind, mixed well.
  4. Increase the heat then add beef meat, cook until meat change colour and then add water.
  5. Cook until beef tender.
  6. Ready to serve with fried shallot, bean sprout, salted egg, crackers and sambal terasi.

 

rawon1

 

At the end…..the recipe still not the same with my mom recipe but still yummyyyyy….but still i want to make my mom’s rawon so next time should call her and try to make her version of rawon…….

Rawon2

 

Telur Pindang (Indonesian Marbled Hard Boiled Eggs)

telur pindang

 

Telur pindang usually eat with gudeg or warm rice only. You could also make it as your breakfast menu. How to make telur pindang? it’s so easy, if you don’t have shallot or onion skin, you could just use tea bag as the subtitute. Here is the recipe, let’s just try it out.

TELUR PINDANG

Ingredients:

  • 6 eggs
  • 600 ml water
  • 3 bay leaves
  • 1 cm galangal
  • 1 lemongrass
  • 1 tbs salt
  • 2 tsp sugar
  • 8-10 shallot /onion skin

Methods:

  1. Steam eggs. Set aside and let it cool.
  2. Cracked the skin using back of knife. Be careful when you cracked the eggs, don’t hit to hard to make beautiful pattern on it.
  3. Boil water in a pan, put all the ingredients and cook for about 30 minutes with medium heat. Or until the eggs becoming darker.