Resep Masakan Emak-Emak: Veggie

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Minggu lalu saya memasak lontong dengan gulai nangka muda untuk teman-teman, dan mereka sangat menikmatinya, rasa pedas dan gurih dari kaldu yang terbuat dari tulang sapi membuat rasa khas dan sedap. Masakan ini populer di Padang sebagai sarapan. Walau di Medan kita punya khas lontong Medan, tapi kali ini saya ingin menyajikan lontong dengan sayur yang berbeda (kebetulan di halaman ada nangka yang sudah cukup masak untuk sayur), nangka muda ini dalam bahasa Minang disebut cubadak.

I Cook this dish last week for a group of my friends, the really enjoyed it. I have posted curried jack fruit earlier, but this is slightly different, it is West Sumatran (Padang Style) which is served with rice cake.

I remember few years back, we went to Padang for a wedding do. We stayed for a few days there and we really enjoyed the food there, and this dish was my late father's favourite. Every morning he would ask this dish for his breakfast, he did love it.

Bahan-bahan / Ingredients

200 gr kacang panjang, potong ukuran 8 cm
200 gr long beans or french beans, cut 8 cm long

1.5 kg nangka muda yang sudah dibersihkan, potong kira-kira ukuran 2x4x5 cm
1.5 kg clean young jack fruit, cut in chunks approximately 2 x 4 x 5 cm

1 kg Tulang sapi
1 kg beef bones

500 gr daging betis, potong-potong
500 gr beef shin, cut in chunks

1500 ml air untuk kaldu (merebus tulang dan daging sapi)

1500 ml santan dari butir kelapa tua

Bumbu Halus / the paste

50 gr atau 15 buah cabai merah keriting, atau secukupnya
50 gr or 15 red chilli, or to your taste

125 gr bawang merah
125 gr shallots

4 siung bawang putih
4 clove garlic

7 butir kemiri
7 candle nuts

5 cm jahe
5 cm fresh ginger

5 cm kunyit
5 cm turmeric

1 sdm ketumbar
1 tbsp coriander seeds

2 sdt gula
2 tsp sugar

garam secukupnya
salt to taste

Bumbu Utuh / Other ingredients

3 batang serai, memarkan
3 stalks lemon grass

5 lembar daun salam
5 salam leaves (Indonesian bay leaves)

3 buah asam kandis
3 pieces of dried false mangosteen (Garcinia xanthochymus)

1 lembar daun kunyit
1 turmeric leave

5 lembar daun jeruk
5 kaffir lime leaves (or more)

Cara membuat / preparations

Rebus daging dan tulang dengan sedikit garam sampai daging empuk.
Bring the water to the boil add in the bones and beef chunks, until the beef is tender

Sementara itu rebus cubadak (nangka) dalam air mendidih sampai empuk tapi pastikan tidak hancur, angkat, tiriskan dan sisihkan
Boil the jack fruit until just cook but still firm, drain, set aside

Setelah daging empuk, angkat tulang-tulangnya dan tinggalkan dagingnya (Sudah jadi kaldu)
Remove the bones off the stock, when the beef is tender, but leave the beef in. (the stock is ready)

Masukkan semua bumbu kedalam campuran kaldu dan didihkan kembali selama beberapa menit atau bumbu masak.
Put the paste and other ingredients into the stock, bring back to boil for a few minutes.

Masukkan kacang panjang dan nangka sampai, kacang masak tapi tidak terlalu lunak.
Now put the long beans (or french beans) and the jack fruit until, continue cooking until the beans is cook but not too soft.

Masukkan santan, kecilkan api sedikit, masak sampai mendidih sambil terus diaduk agak santan tidak pecah.
Add in the coconut milk, reduce the heat, keep stirring (this is to avoid the coconut milk separated or curdled) until come to the boil.

Sayur sudah siap disajikan dengan lontong, tapi sebaiknya dimasak sehari sebelumnya supaya rasa bumbunya semakin meresap ke dalam nangka.
The dish is now ready to serve with rice cake, but it is suggested to cook it the day before, since this curry will mature and the taste develop much better.

Sebagian besar dari kita mengenal sup sirip ikan hiu, yang akhir-akhir menjadi kurang populer karena banyak orang menentang cara mendapatkan sirip hiu (walau masih ada dihidangkan di beberapa restoran). Beberapa waktu yang lalu teman saya memasak sup labu yang bentuk dan teksturnya mirip dengan sirip ikan hiu, walau rasanya tidak mirip dengan sirip ikan hiu tapi lebih menyerupai dengan winter melon atau kundur. Rasanya segar dan bening.

Labu ini dimasak layaknya seperti sayuran untuk sup lainnya. Memasaknya tidak sulit yang penting harus menggunakan kaldu yang bagus dan enak, karena labu ini sendiri tidak berasa, bisa digunakan kaldu ayam atau daging lainnya. Sup ini akan menjadi hidangan yang berbeda dan menarik, terutama bagi yang anti sup sirip ikan hiu.

Labu ini belum banyak / umum dijual di kota Medan, tapi bagi yang ingin mencoba, bisa membelinya di Pasar Beruang dan Supermarket Berastagi di Jl. Gatot Subroto.

Description

Cucurbita ficifolia Like most members of the Cucurbita species, it is a climbing vine that is an annual in temperate climates and a perennial in tropical zones. Unlike some other Cucurbita species, it does not have swollen storage roots. The plant stem can grow five to fifteen meters and produces tendrils that help it climb adjacent plants and structures. It may root from the leaf axils, unlike most other curcubits. The vine can become semiwoody if left to grow perennially, although most commercial plants are annual. Its leaves resemble fig leaves, hence its most common name in English – fig-leaf gourd – and its Latin species name (C. ficifolia which means fig leaf). The fruit is oblong, resembling a watermelon, with wide black seeds. In stark contrast to other Cucurbita, its fruit is highly uniform in size, shape, and color.

The plant is monoecious with imperfect flowers (meaning its flowers are either male or female but both sexes can be found on the same plant) and are pollinated by insects, especially bees. The color of the flowers is yellow to orange.

The fruit is oblong with a diameter of eight inches or 20 centimeters, weighs eleven to 13 pounds (5 to 6 kilograms), and can produce up to 500 seeds. Its skin can vary from light or dark green to cream. One plant can produce over 50 fruit. The fruit can last without decomposing for several years if kept dry after harvest.(Wikipedia)

Uses

The flowers, leaves and tender shoots are used in Mexico and other countries as greens. The most nutritional part of Cucurbita ficifolia is its fat- and protein-rich seeds, which can vary in color from white to black. They are used in Mexico to make palanquetas, a sweet similar to peanut brittle. The fruithas several uses as food. The immature fruit is eaten cooked, while the mature fruit is sweet and used to make confectionery and beverages, sometimes alcoholic. The fruit is low in beta-carotene—as can be seen from its white flesh, relatively low in vitamins and minerals, and moderately high in carbohydrates.

In Europe: In Spain this squash is used to make a jam known as "cabello de ángel" (angel's hair), "cabell d'àngel" in Catalan, that is used to fill pies, sweets and confectionary. In Portugal, where the fruit is known as "chila" or "gila", it is still used extensively in the production of traditional Portuguese sweets and confectionery; it was also used as a crop for non-human consumption in order to feed pigs.

In Latin America: In Chile and Argentina, jam is often made out of the fruit of "alcayota" or "cayote". In Costa Rica, it is traditional to make empanadasstuffed with sugared "chiverre" filling at Easter time.

In Asia, the pulp strands are used to make soup, quite similar to shark fin soup, hence the name "shark's fin melon". The cultivation and this usage feature briefly in the film Grow Your Own. Across Asia, eating this melon is also said to help people with diabetes. Several scientific studies have confirmed its hypoglycemic effect. It is used effectively to treat diabetes due to its high D-Chiro-Inositol content.

The vine and fruit are used for fodder. Because of its ability to keep for a long time, the ripe fruit was taken on voyages on ships, and used for food for livestock on board.

Bahan - Bahan / Ingredients

3 L kaldu bening dan bagus, sesuai pilihan anda (saya memakai kaldu ayam kampung)

3 L very good and clear stock of your choice

3 wortel besar

3 large carrot

1 buah labu sirip hiu

1 shark's fin melon

garam dan merica secukupnya

salt and paper to taste

Bawang merah goreng atau bawang putih (optional)

Onion atau garlic flakes (optional)

Cara memasak / Preparation

Kupas labu, potong-potong kira-kira berukuran 2 x 3 cm atau sesuai selera anda.

Peel the melon, cut into small pieces approximately 2 x 3 cm or to your preference

Buang isinya, sisihkan

Remove the seeds, set aside

Kupas wortel, potong kira-kira sepanjang 2 cm

Peel the carrots, cut into 2 cm long pieces

Didihkan kaldu, masukkan wortel dan melon, tambah garam dan merica secukupnya

Bring the stock to a boil, put the carrots and melon, add salt and pepper to taste

Masak sampai lembut, sebagian potongan labu akan terurai seperti sirip ikan hiu.

Cook until the carrots and melon is tender and most of the melon will disintegrate similar to shark's fin strand.

Sajikan selagi panas, taburi dengan bawang goreng.

Serve while the soup is hot, sprinkle with garlic or shallots flakes

Langganan: Postingan ( Atom )

Resep Masakan Emak-Emak

Sarak Terong, Gulai terong Melayu Deli

Pliek U

Tajin Palapa

Cincang Bohan

Sayur Tasak Telu

Setup Nenas

Salada Padang

Karedok

Buntil Daun Ubi

Lontong Gulai Cubadak / Lontong Gulai Nangka Muda / Curried Jack Fruit Padang Style

Tau Kua He Chi Medan

Shark's Fin Melon Soup ( Sup Labu Sirip Hiu)

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