beef

Misoa goreng

Misoa goreng

Misoa goreng is a typical snack that is quite popular with many people in Indonesia; made of misoa and fried. Misua or misoa is a very thin Chinese noodles made from wheat flour. It is originated from Fujian, China.
Japanese curry rice

Japanese curry rice

Curry is one of the most popular dishes in Japan. Japanese curry is made out of a special roux which comprises of curry powder, flour or starch, apple, honey, oil and other aromatics. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, and chicken are the most popular.
Dendeng balado

Dendeng balado

Dendeng is thinly sliced dried meat from beef in Indonesian cuisine. It is preserved through mixture of sugar and spices and drying through frying process. It is similar to jerky. Dendeng Balado or Dendeng Batokok is a speciality from Padang, West Sumatra; dendeng with sambal balado. Sambal balado is a Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.
Soto Kuali

Soto Kuali

Soto is a traditional soup mainly composed of broth, meat and vegetables. Soto Kuali is a typical soto from Solo (Central Java) which is cooked in kuali (a cooking pot made from clay). This low temperature cooking method makes the meat tender and tasty. If you use a normal metal cooking pot, just boil the meat over low heat. Then another characteristic of this dish is the seasoning that come from tempeh (javanish soy bean cake) which begins to rot. I use tempeh in the recipe though; but not spoiled tempeh.
Mie bakso

Mie bakso

Mie Bakso is an indonesian dish similar with Vietnamese noodle soup with meatballs (bakso or baso); one of the most popular street foods in Indonesian cities and villages alike. Travelling street vendors, either by carts or bikes are often frequenting residential areas in Indonesia, while warung bakso or humble tent foodstalls are often sprung on street sides in Indonesian cities.
Gulai cubadak

Gulai cubadak

Gulai cubadak is a Minangese green/young jackfruit curry. Among the Minangese (West Sumatrans), jackfruit is called cubadak. When other Indonesians call this fruit nangka. The unripe or green jackfruit is mostly cooked for veggie dishes while the ripe one (with yellow part inside) is used for desserts. Gulai cubadak or nangka is common to be sold at any Padang restaurants in the country. A typical of one dish meal in Indonesia.
Tafelspitz

Tafelspitz

Tafelspitz is boiled veal in broth, usually served with simple grated horseradish and roasted slices of potato rosti. It is considered to be the national dish of Austria. Tafelspitz is simmered along with root vegetables and spices in the broth.
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.