How to Make Nanidugu: A Delicious Bugis Specialty
How to Make Nanidugu: A Delicious Bugis Specialty
Blog Article
Nanidugu is one of the typical dishes of the Bugis people which is famous for its unique and appetizing taste. This dish is made from beef or goat cooked with typical Bugis spices, resulting in a savory and rich taste. Nanidugu is often served at special events or certain celebrations in Bugis culture, and is a favorite of many people because of its tempting taste.
Here is how to make Nanidugu that you can try at home. Kakek Merah
Ingredients Needed:
500 grams of beef or mutton (suitable parts such as ribs or thighs)
3 tablespoons cooking oil
5 cloves of shallots, finely chopped
3 cloves of garlic, finely chopped
3 cm galangal, bruised
2 cm ginger, bruised
2 stalks of lemongrass, bruised
3 pieces of lime leaves
1 tomato, cut into pieces
1 tablespoon of tamarind water (optional, for a slightly sour taste)
1 teaspoon of grated brown sugar
1 teaspoon of salt (or to taste)
½ teaspoon of pepper powder
1 liter of water
2 tablespoons of sweet soy sauce
2 tablespoons of cooking oil (for sauteing the spices)
Fine Seasoning:
5 large red chilies (adjust to taste)
5 red cayenne peppers (optional, if you want it spicy)
1 teaspoon of ground coriander
1 teaspoon of ground cumin
2 candlenuts, roasted
Steps to Make Nanidugu:
1. Meat Preparation:
Cut the beef or mutton into small pieces or to taste. Make sure the meat pieces are tender enough to cook easily when cooked.
2. Saute the Fine Spices:
Purify the red chilies, cayenne pepper (if using), candlenuts, coriander, and cumin using a mortar or blender until smooth.
Heat cooking oil in a frying pan, then saute the fine spices together with shallots, garlic, ginger, galangal, lemongrass, and lime leaves until fragrant and cooked. Make sure all the spices are evenly mixed.
3. Cook the Meat:
Once the sauteed spices are fragrant, add the beef or goat pieces to the pan. Stir until the meat changes color and absorbs the spices.
Add grated brown sugar, salt, pepper, and tamarind water (if desired). Stir well.
4. Add Water and Cook:
After the spices have been absorbed into the meat, pour in enough water (about 1 liter). Stir well and let it boil.
After that, cook the meat over low heat for 1-2 hours (depending on the thickness of the meat), until the meat is tender and the spices are perfectly absorbed. If necessary, add enough water during the cooking process to keep the meat from getting too dry.
5. Giving the Final Flavor:
Once the meat is tender, add the tomato slices and sweet soy sauce. Stir well and let it cook for another 10-15 minutes until the tomatoes are slightly wilted and the sauce reduces.
6. Serving:
Nanidugu is ready to be served. Serve this dish warm with white rice or lontong. To add flavor, you can add sliced spring onions or chili paste as a complement.
Tips:
Using Beef or Goat: Choose a part of the meat that is suitable for long cooking such as ribs or thighs, so that the meat is easily tender and the sauce is rich in flavor.
Controlling the Spiciness: You can adjust the amount of cayenne pepper and red chili according to the level of spiciness you want.
Using Fresh Spices: The use of fresh spices such as galangal and lemongrass will add a distinctive aroma and flavor to this dish.
Conclusion
Nanidugu is a typical Bugis dish that is rich in flavor and spices. Using beef or goat, plus special spices such as coriander, cumin, and galangal, makes this dish have a very appetizing taste. You can enjoy Nanidugu as a special dish at home, either during celebrations or just to enjoy a regional specialty.