Hello teman-teman, apa kabar semua-nya?!
Hari ini aku masak Sop Balungan yang merupakan kuliner khas Kota Demak teman-teman. Ada yang pernah makan Sop Balungan ini di tempat aslinya di Demak? Di Rumah Makan daerah Trengguli Demak. Suamiku sering bawain Sop Balungan ini juga melintas di Rumah Makan tersebut atau saat beli di Rumah Makan ISMUN di Jepara.
Pagi-bagi beli balungan sapi di Pasar Rasamala dekat dengan rumah di penjual daging depan pasar, beli sekilo hanya Rp 25rb teman-temaan. 😅 Balungannya masih ada dagingnya lho teman-teman, karena kadang ada penjual yang jual balungan tapi sudah dikupas habis, tidak ada dagingnya. Ini beneran balungan, bukan iga yang masih banyak dagingnya, ada sih dagingnya yang nempel-nempel di tulangnya. 😃
Fungsi balungan di sini lebih untuk buat kaldunya ya teman-teman sehingga kuah sop jadi gurih banget, dan enak disajikan panas buat jaga badan hangat di tengah peralihan cuaca yang kadang panas, lalu tiba-tiba dingin kering.
Kalau yang dari Demak pasti tau ya Sop Balungan ini. Sop-nya ini seperti Sop Iga tapi pakai sayuran gitu khasnya, rasanya seger gurih kaldunya. Cobain ya kalau lewat Demak atau mau masak sendiri di rumah aku akan share RESEP di bawah ini:
RESEP SOP BALUNGAN, KHAS DEMAK.
Bahan :
- 1 Kg Balungan, cuci bersih.
- Rebus di air mendidih sebentar, angkat.
- Ganti airnya lalu rebus lagi dengan 1500 ml air, hingga keluar kaldu bening.
Bumbu Halus :
- 5 bawang putih.
- 4 bawang merah.
- 1/2 sdt merica butiran.
- Tumis bumbu hingga matang.
- Masukkan ke rebusan kaldu.
- Tambahkan 1/8 buah pala, 1/2 sdm kaldu sapi, 1 sdt garam, 1 sdt gula pasir.
- Masak hingga daging yang nempel di Balungan empuk.
- Baru tambahkan 1 wortel, iris.
- 1/8 buah kol, iris kasar.
- 2 daun bawang iris.
Cara Memasak :
- Masak hingga sayuran layu.
- Lalu cek rasa.
- Jika sudah pas gurihnya tambahkan Sledri dan Bawang Goreng.
- Sajikan panas dengan sambal kecap (Kecap yang diberi irisan cabe setan).
Catatan ;
Jika mau ada dagingnya, boleh dicampur iga teman-teman.
Selamat mencoba!
Was taking a well needed break from comparing MBA dissertation writing services options and stumbled onto this — that bone broth base with nutmeg and the fresh vegetables sounds absolutely incredible and the tip about changing the water before making the stock for a clearer broth is such a useful detail. The sambal kecap with bird's eye chilli alongside it sounds like the perfect finishing touch. Making this over the weekend!
ReplyDelete“SOP BALUNGAN KHAS DEMAK” means “Traditional Demak Sop Balungan”. Sop balungan is a well-known culinary specialty of Demak, Central Java, made primarily with beef bones, often with some meat and marrow, served in a clear, savory broth with vegetables such as carrots, potatoes, cabbage, spring onions, and fried onions. https://bro-winner.bet/hu/
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