JAKARTA – Soon Muslims around the world will be celebrating Eid al-Adha (Festival of Sacrifice) or Eid al-Adha, a celebration that is often incomplete without dishes of beef or goat resulting from the sacrifice.
For those of you who are still wondering what to do with this year’s sacrificial meat, in the next VOI we will share a recipe inspired by Chef Adi Miartadi, Chairman of the Islamic and Indonesian Cuisine.
Try fusion cuisine with this recipe for Spaghetti Bakar with Sambal Mata Meat
The fusion food trend, which combines two recipes into one unique dish, can be used as a new menu idea to fit the Eid-ul-Adha vibe. One fusion food idea is spaghetti with beef or goat. “For a fresher and spicier taste, serve it with sambal mata on top of the chips,” says Chef Adi, quoted from a press release from Tokopedia and ShopTokopedia on Tuesday, June 11.
Revolutionizing satay cooking with the recipe “Sate Kambing Pressing”
The fusion food trend continues, but this time, the grilled staple satay is cooked with unusual spices. First, a tender piece of meat such as lotus is selected, the meat is squeezed to soften it, and then the satay is made into a box-shaped piece of meat.
“After rolling the meat, it’s better not to cook it for too long to keep the texture tender. The Lombok-style prenal seasoning, which has a delicious spicy taste, makes this satay menu different from the usual,” Chef Adi suggested.
Add vegetables to the recipe “Meat Panggang Bunbu Rawon” to keep the nutritional balance
Yakiniku and steaks are known as Western-style processed meat products, but Rawon seasoning is used as the sauce, making them a unique Nusantara processed meat idea.
To maintain a balanced diet, add several types of vegetables, such as broccoli, carrots, beans, spinach, lettuce, and kale. Meat dishes should be balanced with processed vegetables, either steamed or boiled,” explains Chef Ady.
Try this recipe for “Tumismeat” and add onions to neutralize the cholesterol in meat.
Practically and legally, various processed meat recipes do not take much time, from preparation to the cooking process. According to Chef Adi, the secret to making it more delicious and neutralizing the cholesterol in meat is adding onions to the dish. It does not take much time to cook premium dishes. You only need to cook it for about 5 minutes.
For a fresher taste, try the “Sop Iga Asam Spicy.”
Spicy sour sob is appetizing because it relies on the method of cooking meat in boiling oil (boiling). Spicy sour menu makes beef or goat taste fresher. Goat ribs can be cooked with hot spices.
If you want to preserve the sacrificial meat to make it fresher and last longer, you can store the meat in a raw or semi-cooked state. To store raw meat, use a vacuum plastic bag labeled “BPA free” and store it in the freezer at a temperature of -18°C, it can be stored for up to six months, but if stored in the refrigerator, the meat will only last for three to four days. Storing semi-cooked meat means that it has reached its limit. If stored in the freezer, it can be stored for up to three months,” concluded Chef Adi.
Tags: leisure iduladha tips cooking
