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Food & Beverage
Bistik Daging
Ingredients:
• 500 grams beef, cut into pieces 3/4 cm wide
• 1/4 teaspoon pepper
• nutmeg and salt to taste
• 2–3 tablespoons margarine
Sauce:
• 100 cc stock
• 2 cloves
• 1/4 nutmeg, bruised
• 1 tablespoon tomato sauce
• 1–2 teaspoons sweet soy sauce
Serve with:
• 200 grams carrots, cut and boiled
• 200 grams young french beans, boiled
• 250 grams potatoes, sliced 1/2 cm thick, fried
Tenderise beef by laying the pieces on a
flat surface and pounding with the back of
a knife. Rub beef with pepper, nutmeg and
salt. Heat margarine in a pan and fry beef
until golden brown. Remove from the pan
and set aside. Serve beef with carrots, french
beans, potatoes and sauce.
Sauce:
Pour stock into the pan with the margarine
from frying beef. Add the other sauce
ingredients and simmer over low heat.
Book Tittle
The Best of Indonesian Cooking
Author
Yasa Boga
Publisher
Marshall Cavendish
Es Tambring
Ingredients:
• 2–3 young coconuts, fleshed
• l litre coconut water
• ice cubes
Sweet-and-sour syrup:
• 500 cc water
• 500 grams granulated sugar
• 100 grams tamarind
• 5 pandan leaves, cut into 5-cm
pieces
Book Tittle
The Best of Indonesian Desserts
Author
Yasa Boga
Publisher
Marshall Cavendish
• Sweet-and-Sour Syrup: boil sugar with
tamarind and pandan leaves until thick.
Sieve and leave to cool.
• Mix coconut flesh, coconut water and
syrup, serve in glasses and add ice cubes.
56 IndoConnect VOL. 1 No. 4 2013