Bistik is basically Indonesian beef steak. It is originally a very popular dish in Solo , my city in Central Java, along with selat Solo (Solo salad). The name most likely evolves from Dutch biefstuk, and becomes bistik overtime.
The dish itself is almost a Dutch origin, given the long history of Dutch colonization of Indonesia. But if you go through the list of ingredients, you can tell that the flavor of this dish is completely Indonesian.
It is interesting to note that in Indonesia , bistik is not limited to beef steak. Any steak, from beef, chicken, fish, is called bistik. So a chicken steak is called bistik ayam and a fish steak is called bistik ikan. For beef, it’s just bistik, or bistik sapi.
But today I will cook beef tongue bistik….Bistik Lidah sapi
- One tongue of beef boiled and peeled from the skin , cut into 1 cm pieces
- 100 g butter
- one white onion
- 3-4 cloves of garlic
- 100 g white mushrooms
- 1 tablespoon coconut sugar- gula jawa
- 2 teaspoons ground black pepper
- 4 tablespoon sweet soya sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Worcester sauce
- chicken seasoning (Royco Ayam – my secret-1 tablespoon)
- 300 ml water
- 2 tablespoons tomato sauce
- 1 tablespoon tapioca
- 1 Himalaya teaspoon salt
- boiled carrots
- boiled broccoli
- fresh tomato
- green salad
- fried potatoes
- Heat butter in a regular frying pan Fry onion and garlic together until you can feel the aroma.
- We add mushroom cut into pieces
- Then we add the beef tongue and we cook for 5 minutes on each side,
- Then we add oyster sauce, tomato paste, Worcester sauce, sweet soya sauce and water, 2 teaspoon of ground black pepper and one teaspoon salt.
- We cook until water reduces at half and then we add tapioca
- Now we plate the lidah sapi
- Arrange lidah with mushrooms and sides of carrots, broccoli, in serving plates. We add sliced fresh tomatoes and green salad. If we don’t keep diet we add fried potatoes.. not too much.. Finally we arrange the sauce on the pieces of lidah… MMM .. looks and smells good