 Selat Solo | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Central Java |
| Serving temperature | Hot |
| Main ingredients | Braisedbeef tenderloin served in thin watery sauce, served with vegetables and potato |
Selat solo (Javanese for: "Solo salad") is aJavanese dish influenced byWestern cuisine; it is a specialty ofSolo city,Central Java,Indonesia. It consists ofbraisedbeef tenderloin served in thin watery sauce made from a mixture ofgarlic,vinegar,kecap manis (sweetsoy sauce),Worcestershire sauce, water, and spiced withnutmeg andblack pepper. It is served with hardboiled egg and vegetables such asstring beans,potato,tomato,lettuce,cucumber,cauliflower orbroccoli andcarrot, and topped withpotato chips and some dash ofmustard,hollandaise orsauce gribiche on the side.
Despite its Javanese name—Selat Solo—that denote "salad", its centerpiece is the chunk ofbeef (preferably tenderloin) that makes this dish hardly a salad, it is more likely to be categorized as a type of braised beefsteak in Javanese mildly sweet watery sauce. Some might describe this dish as the cross-over between beefsteak, salad and soup.[1] This dish sometimes also called asBistik Jawa (Javanesebeefsteak), although Javanese beefsteak could refer to another similar dish with less watery sauce.
During colonialDutch East Indies era, European colonizers brought with them European ingredients and their cooking technique. Some ofJavanese upperclassningrat (nobles) and educated native Javanese were exposed to European cuisine; such as breads, cheeses andbeefsteak, this cuisine was held in high esteem as the cuisine of the upper class of Dutch East Indies society. This led to adoption and fusion of European cuisine into local Javanese cuisine, such as the development of Selat Solo recipe inSurakarta, the heart of Javanese court ofSurakarta Sunanate. It is believed that the recipe was the fusion; a local Javanese adoption of European beefsteak.[2] The trace of European influence can be seen in the use ofmustard orhollandaise and Worcestershire sauce, while the Javanese preference of mild sweetness can be tasted in the use ofkecap manis (sweet soy sauce).
Media related toSelat solo at Wikimedia Commons
