NUSADAILY.COM-JAKARTA – Same with goat meat, boil the innards of animals to remove the odor is not enough just once. Can be boiled 2-3 times with the addition of spices.
According to President of the Association of Culinary Professionals, Chef Stefu Santoso.
Executive Chef Aprez Catering by Amuz Group said, boiling can be two to three times even though using spices.
“Actually, the best viscera must be washed before processing. Especially in the intestine. Then boil briefly by using herbs. Can ginger or clove can then be discharged. It can be 2-3 times, “he said in a WhatsApp Lecture (kulwap) session with the media recently.
Common spices used to remove offal odors include ginger, lemongrass, cloves and cinnamon.
Stefu said, discard boiled water and then boil the innards again with salt and spices until cooked. With a few boiling times, the offal odor will disappear.
“The water is discarded to remove existing impurities then boil them until cooked with salt and spices,” he said.
There are a variety of dishes made from offal. Starting from lung rendang, brain curry, intestine satai, sego tripe, urata satai until fried empel rempelo. Also there are offal meatballs. All that will be delicious when the innards are processed without smell. (yos)