Cooking Tackle

If there were one thing that strikes me about one of memorable home-cooked dish by my mother, it would be Lapis Daging. This dish definitely won me over, something that could not easily fail to recall, it taste yummy traditionally. Lapis Daging is very special Indonesian dish originally from East Java, the beef meat cut into medium thick slices, marinated and stewed with aromatic spices together with other brown sauces such sweet soy sauce, oyster sauce and dark soy sauce. Generally, the meat and spices mixture needs to cook for longer time until tender and the sauce has thickened. The overall flavor of this dish is very rich and generally sweet with the ultimate outcome of delectableness tender meat with delicious deep dark brown gravy.   Clock-wise: Lapis daging, steamed jasmine rice, urap  sayur, tempe mendoan.  This recipe has passed down orally and never well write, as it should be, all the quantity...