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Papiong Beef Toraja Style

Papiong Beef Toraja Style – - Recipe

Pa'piong is a traditional dish from Toraja, South Sulawesi, made from miana leaves (Coleus blumei) mixed with pork, chicken, or carp. The meat within is shredded and combined with grated coconut that has turned yellow due to the spices.

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Ingredients

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Papiong

Created By:
No Chef Image

Tassa Ramadhita

Chef UFS

Pa'piong is a traditional dish from Toraja, South Sulawesi, made from miana leaves (Coleus blumei) mixed with pork, chicken, or carp. The meat within is shredded and combined with grated coconut that has turned yellow due to the spices.

...

Preparation

  1. Papiong

    • Wash the poh pohan leaves, then mix it with salt and squeeze them until water is released.
    • Add onion, garlic, basil leaves, galangal, ginger, lemongrass, cayenne pepper, and meat to the poh pohan leaf bowl. Stir well while massaging the mixture to make the spices absorbed.
    • Put it in the bamboo, press when it is slightly popped. Fill it to the brim.
    • Cover with bay leaves and then put in the oven at 200 C until the meat is tender or the bamboo changes color. (Bake for about 1 hour / bake in the oven for about 1 1/2 hours.)
    • Serve by splitting the bamboo first
Created By:
No Chef Image

Tassa Ramadhita

Chef UFS
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