YOGYAKARTA - Koyor cows are one of the most popular foods, Koyor cows are part of the cow's vein like a kikil. Koyor cows have no thick part and the bones taste supple.
Koyor cattle are typical culinary preparations in Central Java, especially in Semarang City. You can also find these culinary delights in several cities such as Solo, Yogyakarta, Boyolali, and Salatiga. Various processed foods with coyor cows that you can enjoy, including gudeg koyo, sego koyor, overlapping koyor, satay koyor, to oseng koyor.
Koyor cows are usually cooked with various spices and coconut milk so that they are presented with spicy flavors. This food is very suitable to be eaten with gudeg which tastes predominantly sweet. In addition, the coyor of typical Semarang cows is generally served with complementary side dishes, such as eggs, meat, chicken, tofu, and tempeh.
If you are traveling or on vacation to these cities, the culinary cow coyor is very mandatory for you to try. In addition, you can also make your own cow koyor at home.
The cow's Koyor is part of the cow's muscle or vein attached to the meat. This Koyor is around the knee or the backbone of the cow. When properly processed, this koyor will have a soft and soft texture.
Koyor cattle are usually processed with opor spices and served with krecek fried chili sauce. Meanwhile, the ingredients commonly used for cooking include coconut milk, greeting leaves, tensile, and Javanese sugar.
If you don't want to bother going out to buy at the shop, you can make your own cow koyor at home. Here are the recipes and how to cook cow coyor that you can try.
Materials:
Smooth Bumbu Materials:
How to Make Koyor Cows:
Demikianlah penjelasan mengenai koyor sapi dan recip membuat masa koyor sapi. Koyor sapi menjadi salah satu kuliner khas Kota Semarang, yaitu gudeg koyor. Jika Anda kunjung ke Kota Semarang, Anda akan dengan mudah menemukan warung-warung makan yang menjual nasi koyor.
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