beef

Empal gepuk

Empal gepuk

Empal gepuk is an Indonesian sweet ans spicy fried beef dish, that is commonly popular in West Java. The boiled beef pieces are beaten using stone pestle or meat pounder to loosen the meat fibers and spread its size a little bit.
Sundubu jjigae

Sundubu jjigae

Sundubu jjigae is a hot and spicy Korean stew made with uncurdled tofu (sundubu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and chili powder in Korean cuisine. The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the stew just before serving, and the dish is delivered while still bubbling vigorously.
Bitterballen

Bitterballen

Bitterballen are a savoury Dutch meat-based snack, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick ragout.
Wienerschnitzel

Wienerschnitzel

Wiener Schnitzel is a very thin, breaded and deep fried Schnitzel from veal. It belongs to the best known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria. The dish is prepared from butterfly cut, about 4 mm thin and lightly hammered veal slices, slightly salted, and rolled in flour, whipped eggs and bread crumbs. Wiener schnitzel traditionally is served with lemon slices and potato salad; and sometimes with french fries.
Blini

Blini

Blini is a type of thin pancake, were symbolically considered by early Slavic peoples in pre-Christian times as a symbol of the sun, due to their round form. Traditional Russian blini are made with yeasted batter. In Russia, Blini are often stuffed or folded and dipped in sour cream. For the stuffing can be something spicy or something sweet. If you want to do without the sweet stuffing, you will eliminate the last 5 ingredients here.
Cap cay

Cap cay

Cap cay is an Indonesian style chop suey. This is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine. I prefer Cap Cay with chicken breast, baso and prawns.
Soto Betawi

Soto Betawi

Soto, sroto, tauto or coto is a traditional soup mainly composed of broth, meat and vegetables. It is a common dish, found in many regional variations of Indonesian cuisine. Normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto Betawi, made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato. It's served with perkedel kentang and emping (crisp crackers with a bitter edge, made from the fruit of melinjo).
Brongkos

Brongkos

Brongkos is an indonesian beef stew with coconut milk. The name is quite famous in Central Java to Bali. Brongkos, like rawon, uses keluwak nut as one of mixed herbs.