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Rendang or beef pot Minangkabau is, so to speak, the signature dish of Sumatra/Indonesia. Minangkabau means victorious buffalo and there it is actually cooked from buffalo rather than beef. Therefore, you should not be surprised if you come across recipes for this dish with incredibly long cooking times.
I got the recipe from the cookbook Indonesian Kitchen by Sri Owen. The first edition of the book in English dates from 1976, the...
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Guleg is a famous dish from Central Java that is almost a staple there. If you don't cook it yourself, you eat it there in a warung, a covered street kitchen. People sit there on benches at tables and can talk to the chef while he prepares their food in the open cooking area. Something like that would hardly be possible in Germany if I still think back to the messing around until they finally approved street kitchens in completely...
E: SÜFFA stands for "Südliche Fleischer Fachausstellung", Southern Butcher Exhibition. It takes place once a year in late summer/autumn in Stuttgart. In contrast to the IFFA in Frankfurt am Main (IFFA stands for International Butcher Exhibition), the smaller Stuttgart trade fair is designed more for smaller craft businesses. The Frankfurt trade fair is more like a large-scale technology exhibition.
D: SÜFFA steht für Südliche Fleischer...
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Anyone who has ever seen the racket movies with Bud Spencer and Terence Hill can certainly remember those huge pans they ate in the cutscenes. Lots of beans, bacon and tomatoes, eaten directly out of the pan with the wooden spoon.
It does not really matter if you boil the beans yourself or take them out of a tin (it should not be cheapest stuff), as you only warm them up at the end.
I have allowed myself to replace the pan with a...
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The Frankfurt plate is a relatively new-fangled compilation of various South Hesse dishes, similar to the Palatinate Platter, which is also of relatively newer origin.
In contrast to the Palatinate plate with Saumagen (brawn in a pork stomach), bratwurst and liver dumplings, the Frankfurt plate is not so precisely defined. There still seems to be agreement about Frankfurt ribs (pork chops, cured and cooked, not smoked) and blood and...
E: In October we had to visit Frankfurt again, supplies were running low and we actually had a packed program for the three days. I'll actually come back to that in due course. On Thursday we set off at around 10 a.m. to Langen/Hesse to visit relatives. Afterwards we went looking for a friend/former colleague of my sweetheart in the REWE market where we had met her last time (not, but before that). Surprisingly, they no longer had a deli...
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This was already a special Sunday meal in the early 1960s, when only butchers in Germany knew entrecôte/ribeye. Therefore, the standard steak was the sirloin steak/NY strip from the saddle of beef or, if you wanted something special, from the beef tender loin.
Other cuts gradually came from the USA and France.
If you don't like the fat eye, you can of course use the good old sirloin steak for this recipe, but you should also fry the...
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German pancakes are the middle of American pancakes with yeast or baking powder and the French crepes. Thinner than American pancakes and thicker than crepes. In the batter comes only less salt, so you can stuff it with sweet or hearty things. On the pictures you find pancakes with hazelnut/chocolate cream. Not with Nutella, we used a cream without palm fat and the other with maple syrup. 2 servings Ingredients:
300 g flour
2...
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At the Oktoberfest this is a snack with a bread roll or a pretzel. At home you can make a full meal together with fried potatoes.
Regensburg sausages are about the size and thickness of a Munich Weisswurst. The base is finely chopped, like Wiener or Bologna with coarse meat inlay. They can be roasted and grilled, but they taste best when they are gently heated in water. This sausage salad shows that you can of course also eat them...
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The grilled duck is part of Oktoberfest like knuckle, chicken and skewered fish. Theoretically, it is given the same seasoning as these dishes. Everyone can decide for themselves whether they should add additional fat, such as butter, to an already very fatty duck. I simply sprinkled them inside and out with salt and pepper and it was good.
I briefly considered actually grilling it on the charcoal grill, but why bother when they're...