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Resep Babat Gongso Sederhana, Hidangan Legendaris Khas Semarang
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Indonesia adalah negerinya aneka olahan yang menggunakan jeroan sapi. Dari bakmi, sop kaki sapi, ataupun olahan babat sapi seperti resep hari ini yaitu babat gongso. Tekstur babat yang kenyal menjadikan pengalaman makan semakin menyenangkan, terlebih bila diolah dengan tepat. Nah, sebelum memasak hidangan legendaris khas Semarang ini, simak dulu cara mengolahnya, yuk!
Mengenali Babat Sapi di Pasaran
Pernah mungkin kamu bertanya mengenai warna babat yang kamu peroleh di pasaran. Mengapa ada yang warnanya lebih gelap dan ada yang warnanya lebih terang? Jawabannya adalah penggunaan klorin, karena ada beberapa tukang daging yang mencuci babat dengan menggunakan klorin agar terbebas dari kotoran sehingga warnanya sudah putih.
Di Indonesia, lebih umum menggunakan air kapur sirih, dan ada sebagian tukang daging yang memang menyediakan jasa pembersihan babat. Babat sapi bukanlah bahan makanan yang sulit dicari di Indonesia, terlebih di pasar tradisional. Maka, untuk mempermudah kamu nanti di rumah, pastikan untuk memilih babat sapi yang masih segar dan sedapat mungkin hasil olahannya bersih.
Tips Membersihkan Sebelum Memasak Resep Babat Gongso Khas Semarang
Ternyata ada beberapa cara untuk membersihkan babat sapi dan yang termudah adalah menggunakan larutan kapur sirih dengan air secukupnya. Tapi sebelumnya, kamu perlu mencucinya hingga sebersih mungkin dengan menggunakan tangan dan air yang mengalir. Kemudian, rendam babat dalam larutan air kapur sirih selama 15 hingga 30 menit. Setelahnya, angkat babat dan letakkan di atas talenan untuk kamu bersihkan permukaannya yang bertekstur seperti handuk dengan menggunakan pisau. Karena sudah direndam dengan air kapur sirih, maka membersihkannya akan menjadi lebih mudah, berbeda bila kamu membersihkannya hanya dengan merendamnya dalam air panas.
Setelah selesai, kembali cuci dengan menggunakan air mengalir dan pastikan setiap seluk beluknya terbebas dari sisaan kapur sirih. Gunakan sendok untuk mempermudah apabila jari jemari kamu tidak berhasil membersihkannya secara merata. Nah, di tahap ini babat sudah hampir siap. Bagaimana cara membuat babat empuk? Hanya tinggal merebusnya dalam air panas dengan tambahan bawang putih, jahe, garam, dan daun salam. Empuk dan tidak berbau.
Yuk, langsung ke dapur setelah siap dengan semuanya! Sebagai fans makanan khas Semarang, kamu juga bisa mengolah resep babat gongso sederhana ini menjadi nasi goreng, lho, kapan-kapan. Terakhir, jangan lupa untuk follow dan like akun Instagram milik Masak Apa Hari Ini dan dapatkan beragam inspirasi untuk kegiatan kamu sehari-hari di dapur.
Bahan
Bumbu halus
Cara membuat
Rebus babat bersama garam, bawang putih, jahe, dan daun salam hingga empuk. Angkat. Potong-potong kotak 3 cm. Sisihkan.
Panaskan minyak, tumis bawang merah hingga kecokelatan. Masukkan bumbu halus, lengkuas, dan serai, tumis hingga harum.
Masukkan babat, aduk rata. Tambahkan Bango Kecap Manis Hitam Gurih, Royco Kaldu Sapi, dan air, masak hingga meresap dan airnya menyusut. Angkat. Sajikan.
