Aneka Olahan Kerbau Khas Kudus | RAGAM INDONESIA (18/09/20)

Kudus Buffalo Dishes

The segment features two Kudus specialties: buffalo soto and buffalo pindang. It describes the dishes but does not provide complete recipes, ingredient quantities, or cooking times.

Ingredients Mentioned

• Buffalo meat
• Ground spices
• Kluwak (also called keluak), which gives Kudus pindang its brown color
• Melinjo leaves
• Water for boiling the meat

Method and Cooking Notes

1. Boil the buffalo meat first. Buffalo meat is described as tougher than beef, so it needs to be boiled longer.
2. Sauté the ground spices to remove their raw or unpleasant smell and bring out their aroma.
3. For pindang, add kluwak with the spices. Taste the kluwak before using it, because bitter kluwak can make the dish bitter.
4. Cook the pindang with plenty of spices. Its thick sauce comes from the spices, not coconut milk. Melinjo leaves are also included.
5. The segment does not provide detailed preparation steps for the soto broth.

Serving and Variations

• Kudus buffalo pindang is served in a banana-leaf pincuk (a folded-leaf serving dish) with a spoon.
• The segment contrasts brown Kudus pindang with yellow-sauced pindang found in Sumatra.
• Buffalo pindang is described as having qualities of both soto and rawon.
• In Kudus, buffalo meat is used in dishes commonly made with beef elsewhere. The segment links this local practice to a tradition of religious tolerance associated with Sunan Kudus.

Source

The segment is from Ragam Indonesia, TRANS7 OFFICIAL, and refers to Sunan Kudus in its account of the dish’s history.