Selat solo

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Selat solo
Selat Solo.jpg
Selat Solo
Course Main course
Place of origin Indonesia
Created by Javanese cuisine
Serving temperature Hot
Main ingredients Braised beef tenderloin served in thin watery sauce, served with vegetables and potato
Cookbook: Selat solo  Media: Selat solo

Selat solo (Javanese for: "Solo salad") is a western-derived Javanese cuisine specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, kecap manis (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard or mayonnaise on the side.

Despite its Javanese name — Selat Solo — that denote "salad", its centerpiece is the chunk of beef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beef steak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup.[1] This dish sometimes also called as Bistik Jawa (Javanese beefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce.

History

During colonial Dutch East Indies era, European colonizers brought with them European ingredients and their cooking technique. Some of Javanese upperclass ningrat (nobles) and educated native Javanese were exposed to European cuisine; such as breads, cheeses and beefsteak, this cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into local Javanese cuisine, such as the development of Selat Solo recipe in Surakarta, the heart of Javanese court of Surakarta Sunanate. It is believed that the recipe was the fusion; a local Javanese adoption of European beefsteak.[2] The trace of European influence can be seen in the use of mustard or mayonnaise and Worcestershire sauce, while the Javanese preference of mild sweetness can be tasted in the use of kecap manis (sweet soy sauce).

Notes

  1. ^ Bondan Winarno (18 January 2012). "Yuk, Berburu Selat Solo!" (in Indonesian). DetikFood. Retrieved 24 March 2014. 
  2. ^ "Solo Culinary Destination" (in Indonesian). Surakarta.go.id. Retrieved March 24, 2014. 

External links

  • Selat Solo Recipe (in Indonesian)
  • "How to Cook Selat Solo" video instruction
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