Having the bride’s tear for breakfast at Padang

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I went to Padang again, this time for work, and our host take us to a Bopet. It’s a small neighbourly restaurants that open for breakfast.

If you think Pizza for breakfast is strange, than you might a little bit surprise what I had for my breakfast at Padang.

The Bopet’s speciality is on a clear soup with special padangnese spices called SOTO PADANG. The toppings are deep fried beef’s cube. Ranging from the meat, lung, stomach, intestine, etc. The most popular ones are the meat and lung. They are so damn crunchy and savoury, without greasy taste.

I had the two most popular topings and white fluffy rice to soak on all that lip smackin’ broth. The condiments provided were sambal or chili paste, sliced lime and dark sweet soy sauce. For extra few rupiahs you could ask for a small plate of cruncy lung cubes. I did. I love lung.

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the crackling crunchy beef lungs served with herb and fried red onions.

 

My favourite way to eat SOTO PADANG is: I asked for a bowl of meat topping clear soup and add extra plate of lung. Half of the crunchy lung immersed into the broth for a couple of minutes. I add few spoon of white rice into the soup bowl, add sambal, lime and sweet soy sauce and stir. Every time I take a spoon full I get a little bit of every thing: a fibery crunch from the meat cubes, an airy crunch from the lung cubes and a spongy-gummy savory lung make the experience so delicious.

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my tummy hummed in satisfaction, feeling warm and fuzzy after a bowl of hot soup in the morning

 

And for dessert, Yes we have dessert at breakfast, is a glass of pink punch called the bride’s tear. The colour is blushing pink. The taste is sweet and savoury. In the punch there were coconut milk, rose syrup, hair thin jelly in pink. I asked why they called it the bride’s tear; they said because it’s so girly yet innocent like a virgin bride but the taste not only sweet, also savoury. like tasting a young wife’s tears. I am not sure about the accuracy of this background story about the bride’s tear stuff. I taste so damn good anyway.

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this is a glass of bride’s tears punch. a cold sweet end to my power breakfast in Padang.

 

So, whenever you go to West Sumatera, stop at Padang and try the breakfast culture at the nearest Bopet. Mine was called Bopet Rajawali.

 

 

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Soto Padang; a bowl of warmth for lazy Sunday morning

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Weekend is finally come again!

After grueling week, one thing that will make my weekend morning perfect is a bowl of Soto Padang (Padangnese style beefy soup).

If you look at the bowl, it would seem humble, like nothing special. But one bowl of good Soto Padang will cost approximately three bowl of mediocre ones. For the common, this dish seemed unworthy the extra cash, since the fillings are the same: sliced aged beef (dendeng kering), glass noodles, potato fritter, spring onion, celery leaves and sambal.

The secret of Soto Padang is in the broth. Like Anthony Bourdain always said, the broth will make or brake soupy dish. The layered flavor of saltiness, umami, beefy and mild spices are so different between the great bowl and the regular ones.

Don’t believe me? Go  and find the nearest Soto Padang restaurant, or visit my family’s favorite by H. St. Mangkuto at Pasar Baru area in Jakarta. When you got your bowl, don’t winch on the small size bowl because you will eat them with a plate of rice. First thing to do is slurping the broth only with your eyes closed before adding anything to it.

Same bowl different taste

If you buy Soto Padang anywhere in Indonesia, this is the normal serving size and style. Relatively smaller bowl compared to other Soto dish. But somehow always this is the correct portion for such an intense soup.

What's in it?

See what I meant? Anywhere you go for Soto Padang, the filling always similar. Sliced beef, glass noodles and sliced potato fritatas.

This is how we eat it

This is how we eat it, add sambal and plain rice. That’s why, the test will be the first slurp of naked broth.

Extra crunch

Extra crunch can’t be bad, right? Keripik balado (spicy cassava chips), Emping or any tipe of rice crackers usually lying around the table. Or ask for Keripik Paru (beef’s lung sliced and processed then deep fried to crispy) for bold flavor.

Sweet tooth?

If you still got enough space in the gut, don’t miss traditional rice flour based cakes. Crave healer for the sweet tooth.

The restaurant at Pasar Baru, Jakarta

The restaurant at Pasar Baru, Jakarta

Red is our color

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Today is moslem new year’s day. It kinda remind me of what our family had during the last holiday of Ied Al Adh.

Our family from my husband’s side (The Bucharis) got special groove that always create dynamic interactions and palate sensations on any meet and greet events.

A few weeks ago, moslems around the world celebrate Ied Al Adh holiday. One of the main idea was about being grateful, living modest and share something to the unfortunate ones. That “something” could be “some meat”, on Islam world known as Qurban.

A goat / mutton or A cow or A water buffalo mercifully slaughtered in the name of Allah, and we give away the meat to people in need.

Since my blog is all about food and culture, you must be waiting for all delicious pictures. Okay, here we go.

In the Buchari family, like any large family, we have what we call “the family cook”. She is usually an aunt or a grandma blessed with magical hands. She made the best version of family’s favorite menus, although the other aunts and mothers practically good at it too. She is the best, period.

"Dok Mami" is what we called her, the cook in the family (left) with my mother in law (right)

“Dok Mami” is what we called her, the cook in the family (left) with my mother in law (right)

The Bucharis in holidays; everybody was catching up with the current what a bouts while waiting for the next rounds of eating

The Bucharis in holidays; everybody was catching up with the current what a bouts while waiting for the next rounds of eating

The Bucharis in holiday; talkative and cheery

The Bucharis in holiday; talkative and cheery

There was always somebody lingering near the table where plates of food on display

There were always somebody lingered near the table where plates of food on display

Red is the prominent color in Bucharis dining table; we sure love our chilies in heritage recipes

Red is the prominent color in Bucharis dining table; we sure love our chilies in heritage recipes

"Dendeng (kering) Balado" is the speciality of Dok Mami's. She's the expert making delicate thin and crunchy squares of beef jerky.

“Dendeng (kering) Balado” is the speciality of Dok Mami’s. She’s the expert in making delicate thin and crunchy squares of beef jerky with red chilly sambal. It is our family’s favorite savory dish.

"Balado Ikan Bilis" dried anchovy-like fish in red chili sambal with stinky bean

“Balado Ikan Bilis” dried anchovy-like fish in red chili sambal with stinky bean

Thinly sliced and crispy potato chips seasoned with special mix of sambal

Thinly sliced and crispy potato chips seasoned with special mix of sambal. Salty, spicy and crunchy as side dish with plain white rice

Not that pretty looking beef rendang but equally delicious

Not that pretty looking beef rendang but equally delicious

Delicate strings of cucumber in simple syrups with ice cubes. A soothing dessert after all those spicy dish.

Delicate strings of cucumber in simple syrups with ice cubes. A soothing dessert after all those spicy dish.

Or for the daring ones, a sweetened and fermented purple sticky rice as dessert

Or for the daring ones, a sweetened and fermented purple sticky rice as dessert

Guess what? This time I did it! (successful attempt deconstructing rendang flavor, my way)

Mi Kuah Sapi Poyah by Mayang
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If you are regular to norecipejuststory blog, then you must know that I can’t follow recipe to cook (hence the blog’s name).

My style of cooking is to wing it. No measurements, just follow my intuition and my taste buds. Most of the time, I produce average meal that eatable and suitable for daily menu. When holiday or ceremonial day come, I’m getting nervous badly. I know, I don’t have the patience to cook a whole set of feast meal. So, I winged it and this was what I came up with.

Ied day or Lebaran in bahasa in my family and the in laws require special set of menu that become tradition every year.

My mum’s menu for Lebaran day were: Sayur Pepaya Muda Ebi (Shredded unripe papaya in spicy coconut milk soup with dried shrimp), Gulai Ayam (Chicken curry with Sundanese twist), Rendang (her version of Beef Rendang) and Sambal goreng hati – udang – petai  (Shrimp-beef liver- stinky bean stir fry in chili sauce).

While my mother in law’s menu were: Gulai itik lado mudo (Padangnese version of green duck curry: green color came from green chili paste), Tauco Udang (Shrimp and tofu in salty fermented liquid been sauce and chilies), Gulai Pepaya Muda (Julienned unripe papaya in coconut milk and turmeric soup), Rendang kering (her version of Beef Rendang).

You can click on each text to access one version of it recipe. Not our family’s recipe, just to give better description. Oh, some of the recipe in bahasa, so you can use Google translator if needed.

So, whats the common dish between two family? Yes Beef Rendang. Although my mother’s style very different than my mother in law’s, beef rendang still a crowd pleaser. That’s why, I racked my brain out to make something very simple yet with the flavor of rendang.

The final result is, I make something I called Mi Siram Sapi Poyah.

Its basically boiled noodle or any other type of long pasta ( I made mine fresh by the way), with very-very beefy broth (extra shredded beef were added in the broth); tomato, celery and lime salsa, fried tofu and spicy toasted coconut sprinkles (made from freshly shredded coconut). Also a creamy peanut based chili sambal for extra heat.

I know it may look too simple to mimic the complex beef rendang, but somehow it worked. The flavor and fragrant of rendang came from the spicy toasted coconut.

I’m adding rendang wet paste (i winged my mother recipe) and the powdered ones to a freshly shredded coconut, mix them well on a non stick pan without using oil. It takes quite some time until all the coconut absorb the paste and toasted, change color, dried out and became sprinkleable.

English: Rendang, beef cooked in spices and co...

English: Rendang, beef cooked in spices and coconut milk. 日本語: ルンダン(牛肉とスパイスをココナッツミルクで2時間煮込む) (Photo credit: Wikipedia)

One of my food critic is my husband. When he said my beefy noodle tasty and remind him with rendang, then he add more noodles to his bowl, I know I succeed this time. Ooh the sweet taste of victory…..

The unique fact is that the broth are so beefy and tasty, anyone who ate one portion keep adding more noodles to  the remains of the broth on the bottom of their bowl.

Deconstructed Rendang and Ketupat: Mi Kuah Sapi Poyah

Deconstructed Rendang and Ketupat: Mi Kuah Sapi Poyah

It tasted very beefy, light and fresh but also spicy and herby similar to rendang.

It so easy to make. I’m making this dish in my holiday menu.

The Magic Spell of Stew and Satay ala Eid Al Adha

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To day we celebrate festival of sacrifice, the second most important moslem holiday. Eid Al Adha is an ode to prophet Abraham and his son Ishmael for their fortitude.
During this religious day, Kisah Mayang point of interest only for the significant food available.

After symbolic sacrifice through compassionate/merciful slaughtering selected cows, mutton or goats; the meat and all other part of the animal were distributed for all family in need. That means, everybody can have carnivore weekend!

Gulai
Semur
rendang
sate
satay

There’s nothing more magical than a bowl of stew OR a plate of satay at Eid Al Adha.

Let’s talk about the stew first.
There are wide range of Indonesian stews, from the sweet sticky Semur; creamy and spicy Gulai to complex yet flavorful Rendang.
But the most popular stew and relatively easy to make is Gulai. Beef, lamb even buffalo or any parts of the animal will be tender and tasty.
Like any other type of stew, it only need slow cooking in low heat for couple of hours. Gulai can be considered as Indonesian version of curry. Tons of dry of fresh spices are used with creamy coconut milk broth.

The second dish is Satay. Basically it is meat on wood skewer on charcoal grill.
Satay usually done for mutton or goat meat. Since those animal have lean meat and tend to a little bit more tough than beef, it required tenderizer. Papaya leaves, grated pineapple usually make the job done.
The skewered meat marinated in simple soy sauce for a minute of two then straight to the charcoal grill. Fanning the charcoal, turning over the meat, regular glazing the meat with soy sauce done repetitively until done.

The preparation cooking Gulai a bit handy, but cooking process is easy. While making satay need minimal preparation but required a lot of action to finished it.

A lot like life isn’t it?
When we prepare well before making a performance, then doing it is easy, hit the spot of objective perfectly. And if we prepare less, we will be busy facing obstacles and arguments.

The Eid Al Adha’s stews and satays are magical. Simply because the animals are being treated with compassion and slaughtered mercifully. The event produce a stress free animals ergo juicier and more tender meat.
Not only it makes you full and satisfied from the delicious meal, but the increasing level of gratitude that makes it all better. Knowing that not only you and your family enjoying the meaty dish today, the rest of people in the community are devouring it too.