kios haji imron daging fresh - Kota Jakarta Selatan
5/5
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based on 1 reviews
Contact kios haji imron daging fresh
| Address : | Ps. Tebet Bar., Jl. Tebet Barat Dalam Raya No.29, RT.2/RW.5, Tebet Bar., Kec. Tebet, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12810, Indonesia |
| Phone : | 📞 +87 |
| Postal code : | 12810 |
| Categories : |
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Safri Ishak on Google
★ ★ ★ ★ ★ Ada beberapa kios daging di Pasar Tebet Barat, salah satunya Kios Haji Imron, kalau tidak salah beliau berasal dari Padeglang. Banten.
Macam macam jenis daging sapi dijual disini ada daging gande, has dalam, has luar, daging kelapa, gajeboh, daging sop, daging stengkel, tetelan dan lain lain.
Kelihatannya banyak juga langganan pak Haji yang berbelanja disini.
Layaknya penjual daging di Jakarta daging yang dibeli bisa dipotong sesuai permintaan misalnya daging kelapa, has luar atau has dalam untuk rendang biasanya satu kilo dipotong 25.
Saya suka daging sengkel buat rendang atau semur atau rica rica, dalam daging sengkel ada lemak warna putih yang mirip urat dan kalau sudah jadi rendang basah texture dan rasanya mirip kornet.
Daging has luar dipotong buat steak, direndam semalam pakai kikoman lalu dimasak dan dimakan dengan kentang rebus, wortel serta buncis.
Daging has dalam bisa buat steak atau dipotong tipis kecil kecil untuk dimasak hot plate dicampur bawang bombai, paprika dan brokoli.
Tulang iga buat sup atau semur atau iga bakar.
Tulang stengkel yang ada sumsum untuk kuah bakso lebih enak lagi dicampur dengan tulang dengkul, tulang dengkul banyak lemaknya dan uratnya.
 There are several meat stalls at Pasar Tebet Barat, one of which is Haji Imron's Kiosk, if I'm not mistaken he is from Padeglang. Banten.
Various types of beef are sold here, there are gande meat, has inside, has outside, coconut meat, gajeboh, soup meat, stengkel meat, tetelan and others.
It seems that there are also a lot of Pak Haji's customers who shop here.
Like a meat seller in Jakarta, the purchased meat can be cut according to demand, for example coconut meat, has outside or has inside for rendang, usually one kilo is cut by 25.
I like sengkel meat for rendang or stews or rica rica, in sengkel meat there is white fat that looks like veins and when it becomes rendang, the texture and taste is like corned beef.
The beef has been cut for steak, soaked overnight using kikoman then cooked and eaten with boiled potatoes, carrots and chickpeas.
The deep-fried meat can be made into steaks or cut into small pieces to be cooked on a hot plate, mixed with onions, peppers and broccoli.
Ribs for soup or stew or grilled ribs.
The stengkel bone with marrow for the meatball sauce is even better mixed with the knee bone, the knee bone has a lot of fat and veins.
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