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...

I was reading a culinary review  recenly , which I find it pretty impressive and informative. However, prior to the reading, I was sold by a friend whom always mentions the dish every time we had a chat, saying all the deliciousness of the dish over and over again. My curiosity was undoubtedly overhead and decided to visit the restaurant and reached out beyond my own review, it doesn’t take me dilly-dally to say that the food discovery was indeed satisfying! This dish is actually a smart invention, which later has become a “raising-star” dish amongst other Indonesian food at that time. Fried beef ribs (Iga Penyet), is typical Indonesian food, delicious yet tasty and is a decent craves for a meat lover. For you to know, Penyet is actually Javanese dialect literally means flattened or smashed, which is referring to its cooking process and presentation. The marinated meat is smashed or flattened in a mortar tha...