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Aneka Masakan

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Aneka Masakan Nusantara


Berikut ini beberapa aneka masakan Nusantara, aneka masakan tradisional khas dari beberapa daerah di Indonesia. Ada ratusan atau mungkin ribuan masakan Nusantara, hampir semua aneka masakan nusantara tersebut ternyata sangat laris bila dijadikan produk bisnis. Sangat tidak terbayangkan hanya lantaran ide masakan nusantara seperti rendang dari padang sudah membuat ribuan rumah makan padang berada di mana-mana dengan dilengkapi masakan khas padang lainnya. Demikian pula dengan masakan soto pekalongan telah banyak membuat lapangan pekerjaan.

Sebagai warga bangsa yang baik, mari kita lestarikan aneka masakan nusantara dengan cara apapun, lestarikan cara pembuatannya, turunkan pengetahuan cara pembuatannya kepada anak kita atau membuat aneka masakan nusantara agar dikenal dunia internasional.

Berikut resep dari beberapa aneka masakan nusantara:

Soto Pekalongan


soto-pekalongan
Bahan masakan :
  • 750 gram daging sandung lamur
  • 3 cm jahe, memarkan
  • 3 batang serai, memarkan
  • 3 lembar daun jeruk
  • 3 sendok makan taoco manis
  • 2 sendok makan kecap manis
  • 1,5 liter air putih

Haluskan :
  • 6 buah cabai merah besar
  • 8 buah bawang merah
  • 6 siung bawang putih
  • 2 sendok teh garam dan 1 sedok teh merica butiran
  • 3 cm kunyit bakar

Pelengkap : bawang goreng, irisan seledri, telur ayam rebus dan emping goreng, air jeruk nipis.

Cara membuat :
  • Rebus daging dengan jahe, serai daun jeruk hingga lunak, angkat lalu dipotong menurut selera, sisihkan.
  • Panaskan sedikit minyak, tumis bumbu yang dihaluskan, potongan daging taoco dan kecap manis, aduk rata, masukkan kembali ke dalam kaldu dan masak sebentar, lalu angkat.
  • Siapkan mangkuk lalu diisi dengan soto dilengkapi dengan beberapa irisan telur ayam rebus, taburkan bawang goreng, irisan seledri juga emping goreng.
  • Sajikan saat hangat.

Cukup untuk : 6 orang

Soto Padang

soto-padang

Bahan Masakan:
  • 500 gram daging sapi
  • 1 potong tulang sengkel sapi
  • 2 liter air putih
  • 2 lembar daun salam
  • 3 lembar daun jeruk
  • 2 batang serai, pukul-pukul atau memarkan
  • 2 sdk mkn bumbu soto padang basah siap pakai
  • 1 sdk teh bumbu kaldu bubuk rasa sapi

Haluskan:
  • 8 buah bawang merah
  • 5 batang siung bawang putih
  • 1 sd teh merica butiran
  • 2 sd teh garam
  • 2 cm jahe
  • 2 cm lengkuas
  • 3 cm kunyit, bakar
  • 3 sdm minyak goreng

Pelengkap:
  • 100 gram soun, direndam hingga lunak, lalu tiriskan
  • Perkedel kentang, sambal rebus, irisan seledri, daun bawang, dan bawang goreng
  • Paru digoreng kering dan juga kerupuk merah
  • Nasi putih

Cara membuat:
  • Rebus daging sapi dan tulang sengkel hingga lunak, angkat dagingnya dan tiriskan.
  • Panaskan minyak, tumis bumbu halus bersama daun salam, daun jeruk, dan bumbu siap pakai sampai harum. Masukkan ke dalam kaldu, lalu didihkan.
  • Tambahkan kaldu bubuk, diaduk hingga rata, lalu angkat.
  • Goreng daging sapi secara utuh sampai berwarna kecokelatan, lalu diangkat, lalu potong seukuran dadu, dan sisihkan.

Penyajian:
  • Siapkan mangkuk, diisi dengan soun, potongan daging atau paru goreng, dan perkedel. Tuangkan kuahnya, taburi dengan bawang goreng, seledri, daun bawang, juga kerupuk merah. Lengkapi dengan sambal rebus.
  • Sajikan hangat.

Cukup untuk: 6 orang (kalau nggak ada yang nambah..)

Nah..., masakan nusantara lainnya yang paling sering saya makan.., mungkin karena saya tinggal di Jakarta secara kebetulan di samping tempat kerja ada kedai soto. Inilah masakan nusantara dari budaya orang betawi, ...

Soto Betawi


soto-betawi
Bahan :
  • 6 butir telur ayam rebus matang
  • 3 buah kentang kupas potong menurut selera
  • 6 buah tahu putih ukuran 6 cm
  • 2 sdm minyak goreng
  • 6 butir cengkih, 3 cm kulit kayu manis, 1/2 biji pala memarkan
  • 10 sdm kecap manis
  • 750 ml air

Haluskan :
  • 7 siung bawang putih
  • 2 siung bawang putih, 1 sdt garam dan 1/2 merica bubuk

Cara membuat :
  • Panaskan minyak goreng, tumis bumbu halus hingga harum, masukkan air, kecap manis, cengkih, kayu manis dan pala didihkan.
  • Masukkan kentang, tahu, telur, masak hingga kuah menyusut dan berwarna gelap, angkat.

Baca Juga: aneka kue
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