Recipe: Tabu Moitomo Gorontalo

Posted by OmarTarakiNiodeFoundation
30 August 2017 | blogpost

Tabu moitomo is the spiciest dish in Gorontalo that we love. It is some kind of a rich black soup using beef or poultry with all kinds of herbs and spices imaginable. This cuisine is commonly served in weddings, family gatherings and special events.

Preparing tabu moitomo, a comfort food for many, is a family affair as it takes a long time and many people to grind the herbs and spices and to wait for the meat to become tender.

The original tabu moitomo is blackish, due to the grated, toasted and grinded coconut. This ingredient also differentiates tabu moitomo from rawon Surabaya (an East Java cuisine with its black broth coming from kluwek/black nuts).

It usually takes 3 hours and 6 people to have a large portion of tabu moitomo ready for an event. Ours is usually not as black as the traditional one because we are afraid of over toasting the grated coconut.

Tabu Moitomo Gorontalo/ Black Beef Soup

INGREDIENTS

• 500 gr beef or beef ribs • 2 liters of water to boil • 2 tbsp cooking oil • 250 gr grated coconut • 15 shallots • 5 cloves of garlic • 15 pcs chili pepper • Hot pepper to taste • 1 tsp coriander • 1 tsp pepper • 1/2 tsp fine cumin • 3 cm roasted turmeric • 5 lemongrass • 3 small slices galangal • 3 cm roasted ginger • 2 tbsp tamarind • Basil leaves • Lime leaves • Pandan leaves • Scallions • Salt

DIRECTIONS

Boil beef in a stew pan until cooked, set aside.

Toast shredded coconut over frying pan until lightly browned.Grind until the oil from the shredded coconut is out, set aside.

Grind and blend shallot, garlic, red chili, red eye chili, coriander, pepper, galangal, lemongrass, turmeric, ginger, cumin and salt. Mix ground spices with scallion, basil leaves, pandan leaves and lime leaves Sautee with the toasted coconut until cooked.

Pour the sautéed spices into the stew pan.Simmer until the spices seep into the meat.

Ready to be served.

Serves 10

 Image: Rempah & Kita/Jalur Rempah 2017

Tabu Moitomo Gorontalo

BAHAN

• 500 gr daging sapi (pilih tulang yang berdaging) atau Iga sapi • 2 liter air untuk merebus • 2 sdm minyak untuk menumis • 250 gr kelapa parut • 15 siung bawang merah • 5 siung bawang putih • 15 bh cabai merah besar • cabai rawit secukupnya • 1 sdt ketumbar • 1 sdt merica • 1/2 sdt jinten halus • 3 cm kunyit yang sudah dibakar • 5 batang serai • 3 potong kecil lengkuas • 3 cm jahe yang sudah di bakar • 2 sdm asam jawa • daun kemangi • daun jeruk • daun pandan • daun bawang • garam

CARA MEMBUAT

Rebus daging sapi matang, sisihkan.

Sangrai kelapa parut diatas penggorengan sampai agak kecoklatan, lalu tumbuk sampai minyaknya keluar, sisihkan.

Bumbu halus :

Tumbuk bawang merah, bawang putih, cabai merah besar, cabai rawit, ketumbar, merica, lengkuas, serai, kunyit, jahe, jintan dan garam hingga halus.

Campur bumbu halus dengan daun bawang, daun kemangi, daun pandan dan daun jeruk. Tumis bersama minyak kelapa sangrai hingga matang.

Masukkan bumbu yang sudah ditumis kedalam rebusan daging, tunggu hingga bumbu benar-benar meresap ke dalam daging, setelah matang tuangkan ke dalam mangkuk, siap disajikan.

Untuk 10 orang.

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Recipe by Dr. Arifasno Napu

Cover images: 123rf.com/Szefei, Serezniy, Parinya Binsuk; Donald Wahani