Aneka Market Kitchen

Today's recipe is taken from Dapur Ku Neng Maya (YouTube Channel).  She used instant seasoning from Munik or Bamboe to cook Soto Betawi Here's how to cook Soto Betawi SOTO BETAWI BUMBU MUNIKBahan - Bahan ;1. Daging sapi jeroan 800 gr, cuci bersih, rebus, tiriskan (innards, usually beef honeycomb tripe)2. Daging sapi sandung lamur  500 gr (beef brisket)3. Daun bawang, potong2 sedang (green onion)4, Daun salam 4 lbr (Indonesian bayleaf)5. Serai 3 btg, geprek (lemon grass)6. Santan instant 1 kotak @200 ml (instant coconut milk)7. Susu cair UHT plain 1 kotak @200 ml (milk)8. Air rebusan sandung lamur  750 -...

Lengkuas, also known as laos in Javanese, or galangal (Alpinia/Greater galangal) in English, belongs to the ginger family. The rhizome is native to Southeast Asia and is a common ingredient in Thai, Indonesian and Malaysian cooking. It has a strong taste and is highly aromatic, used to flavor soups, curries, and stir fries. Lengkuas is one of the most important spices in Indonesian cooking and it is used extensively in many regional dishes.  Although they belong to the same family, galangal is not to be confused with ginger. They have different flavors and aromas, and cannot be used interchangeably. There...

Nam prik pao is versatile pantry staple in Thai cuisine, a thick, savory, sweet, and slightly spicy paste—or jam or relish, if you prefer—primarily made from dried spur chiles, garlic, shallots, and dried shrimp. It's used as a flavor-boosting condiment for soups, stir-fries, salads, and fried rice. You can also used it as a spread for toast and sandwiches. The "pao" in nam prik pao means to burn or grill, and it refers to the important step of charring the chiles, shallots, and garlic to develop their flavor before they're processed into a paste along with the shrimp, tamarind paste,...

Bun Bo Hue is a Vietnamese soup that is lesser known than its cousin pho, but just as delicious. Bun Bo Hue literally translates as ‘beef noodle soup from Hue’, paying homage to the city of its conception (you guessed it: Hue in Vietnam). Bun Bo Hue is an ultra-popular rice noodle dish in Vietnam, and it’s chock full of vermicelli noodles, sliced beef and a spicy, salty, umami-laden broth. ( Source : Marion's Kitchen Website) The recipe is taken from Marion's Kichen Website with modification, using Por Kwan Bo Hue Vietnamese Spicy Beef Flavor Paste as the replacement of shrimp...

Bakwan (Chinese: 肉丸; Pe̍h-ōe-jī: bah-oân) is a vegetable fritter or gorengan that are commonly found in Indonesia. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. To achieve crispy texture, the batter uses a mixture of flour, corn starch and sago or tapioca. In West Java bakwan is known as bala-bala and in Semarang is called badak. It is similar to Japanese yasai tenpura (vegetable tempura), Korean pajeon, Bruneian cucur, Burmese A-kyaw or Filipino ukoy.  (Source : Wikipedia). Here's a simple recipe, using SASA...