How to Make Soto Betawi

Soto (traditional Indonesian soup) is widely enjoyed throughout Indonesia, and every

region has its own specialty soto. In Jakarta, the de facto soto is soto betawi, where it can be

found everywhere, from side street food carts, hole-in-a-wall places, food courts in malls,

upscale restaurants, all the way to five-star hotels. Each place will have their own way of

preparing soto betawi, with a highly guarded blend of secret spices, and each with fierce die-

hard fans touting theirs has got be the one offering the most original and most delicious soto

betawi.

First of all, boil together beef shank, beef tripe, lemongrass, bay leaves, milk, and

spice paste over medium high heat in a soup pot. Once it reaches a rolling boil, reduce the

heat to a simmer, cover the pot, and continue cooking until the meat and tripe are tender,

about 2 hours. Second, remove the meat and tripe from the pot to cool. Once they are cool

enough to handle, cut into bite size pieces, about 1/2 inch cubes. Then, return the pieces of

meat and tripe into the pot, add water, coconut milk, salt, and bring to a boil. Reduce heat and

simmer for another 30 minutes. Next, turn off the heat, discard the lemongrass and bay leaves.

And the last, erve the soup (soto) in soup bowls. Garnish each bowl with tomato and

fried potato cubes, and top with sliced scallions, shallot flakes, and emping. Let each person

add as much lime juice and sweet soy sauce to their soup. The soup (soto) is traditionally

eaten with steamed white rice and a side of acar.

 How to make pempek

Empek-empek is a fish cake mixed with sweet, hot, and sour sauce. It is a local dish

from south Sumatera, empek-empek Palembang. You can have the fish cake fried after it is

boiled or just boiled. This recipe is my own version of this local dish. Making empek-empek

is such a tedious work and takes a lot of time. Though the place I live is not too far away from

south Sumatera, it’s not easy for me to just fly there and buy empek-empek so I have make

empek-empek on my own.

First, Mix flesh of fish, warm water and salt. Extra sago palm flour and wheat flour bit

by bit while blending till it is blended. Then, Type it oval (about 75 g); make a hole in the

center by point finger. Turn it around while pushed up until it ends up being a pocket and put

some broke raw egg in. Shut and close the hole firmly. Third, Boil some water and put

pempek one by one. Wait pempek till it drifts at the surface area. Take them out and drained.

To make the soup. Boil some water. Put in garlic, chilies, soy sauce, sugar, brown

sugar, and salt. Boil them and sugar was soluble. Include vinegar and blend it.. then, Fry

pempek in much oil enough. Take them out and drain when they are brownish. Boil some

water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt.

At the last, for Serving, Cut fried pempek into bite sized pieces and put in a plate.

Include noodles and cucumbers above them and pour the soup. And Pempek kapal selam

prepares to be provided.
 HOW TO MAKE RENDANG PADANG

Beef Rendang along with Nasi Goreng in one of the most popular Indonesian

dish through out the world. rendang is cooked in longer period, where the coconut milk

has completely evaporated and caramelized onto a dark brown or almost black color.

Another difference beetween rendang and kalio is people like to add kelapa sangrai

tumbuk or toasted grated coconut to the rendang but rarely to the kalio. Rendang is one

of the characteristic foods of Minangkabau descent and Sumatra’s culture, it is served at

ceremonial occasions and to honour guest

Ungkep meat with a delicate flavor, let the meat out of water and wait until the

water dried ungkepan. Then, Pour the coconut milk, then enter all the spices except the

complementary seasonings, and stir until blended. Coconut milk and stir until boiling

coconut milk and coconut milk do not get broken. Next, Reduce the heat and cook until

the meat and seasoning rendang remove the oil. Enter rendang padang complementary

seasonings and stir well. Continue to cook while stirring, stirring occasionally to prevent

sticking. Cook until seasoning rendang or berdedak somewhat dry and brown. finally

Serve with warm rice.

 There is some tips in making Rendang Padang, first, When cooking with coconut

milk so as not to break, how that should be done is to use movement to draw milk while

stirring while cooking process. It aims to prevent the coconut milk is not broken when

cooked. Then, If you want a quick tender meat, while after meat washed and cut into

pieces, should be lapped a first or digeprak that meat into slightly flattened, then cooked

with herbs and diungkep.

 HOW TO MAKE MIE ACEH

Firstly, Heat a frying pan, pour the cooking oil, wait until it's hot. Add cabbage,

spring onions, celery, half a tomato grain. Then, All the material was previously sliced.

All the ingredients, enter at once while stirring.

Enter a teaspoon of Aceh noodle seasoning. Then stir again. Add half boiled water

to avoid clumping, stir again. Squeeze one part of lime into it, insert a piece of salt, a

flavor of sugar, a piece of sugar, stir again.

Pour the Aceh noodle spice and stir again while adding one glass of water. Add a

little fried onion, sliced cabbage vegetables, half a tomato grain, plus a bit of bean

sprouts. Then add soy sauce as much as one tablespoon, pour the vinegar to taste then

wait to boil.

After boiling for three minutes, then enter the noodle you have prepared. Stir

again while adding lime, a little fried onion and close the wok. While waiting for cooked

noodles, you may add eggs or hotcakes. Do not forget to close again. Reduce the heat

when it is cooked, pour the noodles into the dish, sprinkle fried onion to taste. Add

pickled onions, cayenne peppers, crackers, and cucumber fruit.

Homemade aceh seasoning noodles ready to be enjoyed.

Name: M. Aqmal
Class: IX. 5

How to Make Indonesian Nasi Uduk

Nasi Uduk is one of the most popular tradition Indonesian cuisine. It is known for its
creamy taste. Although it is rice, Indonesian people often eat it for breakfast. This cuisine is
often found on local restaurants or even on the side of the streets. The local stands can be
found in front of schools and offices to attract people of all ages.
The word “uduk” comes from “aduk” in Indonesian language meaning “mix” in
English. Although Indonesia has over 700 languages, Nasi Uduk is the most common name
for it. It is extremely easy to find this meal in Indonesia, especially Jakarta.
To make it, firstly, Gather all ingredients needed. Put the oil into the pan. Then saute
the lemongrass with garlic and shallot. Take four cups of rice and put into rice cooker. Clean
the rice by putting water inside the cooker and stirring the rice to make sure all debris are
gone. Then put the rice into the pan to mix the rice within the ingredients that needed.
Next, Put rice into the rice cooker. Put 500 mL of coconut milk into the rice cooker.
Take four thumb-sized salaam leaves, three tablespoons of salt, and one lemongrass into the
cooker. Mix everything to make sure everything is immersed in coconut water. Cook for 15-
20 minutes. Let the rice sit for 10 minutes before slowly mixing the rice. Stir the rice until the
ingredients evenly.
At the last, Cook again around 10 minutes until the Nasi Uduk ready to serve.
Name: Malvin Indrawansyah
Class: IX. 5

HOW TO MAKE GADO-GADO

Gado-Gado is a popular Indonesian salad found at many gerobuks, food courts, and
restaurants here in Jakarta. It consists of boiled vegetables such as cabbage, spinach, carrots,
and green beans and is covered in copious amounts of peanut sauce, then topped with fried
shallots, fried tofu, fried shrimp crackers, and a hard boiled egg. The sauce is delicious but in
small quantities - typically Jeff and I prefer to pick out the veggies that escape the flood. Of
course I had to try it at home and put a little healthier twist on it.
Firtly, Heat the oil in a large frying pan or wok and boil a small saucepan of water. Fry
the tofu for a few mins each side until brown and crispy, then transfer to a plate. Add the
potatoes to the frying pan and cook for a few mins until they are warmed through and starting
to crisp, then tip onto the same plate and set aside to cool.
Secondly, Add the eggs to the boiling water and cook for 7 mins, then plunge them
straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the
beans. Cook for 2-3 mins until just tender. Drain and run under cold water until cool.
Thirdly, To make the peanut dressing, put the peanut butter and kecap manis in a bowl
and mash together with a fork until smooth and combined. Whisk in the remaining
ingredients.
And the last, Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and
coriander in a large bowl or arrange on a platter. Drizzle over half the dressing, reserving the
rest for people to help themselves. Break the prawn crackers in your hands and scatter over.
Peel and quarter the eggs, and serve on top with the crispy onions. Toss together just before
serving.