Selat solo: Difference between revisions

During colonial [[Dutch East Indies]] era, European colonizers brought with them European ingredients and their cooking technique. Some of [[Javanese people|Javanese]] upperclass ''ningrat'' (nobles) and educated native Javanese were exposed to European cuisine; such as breads, cheeses and [[beefsteak]], 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 in [[Surakarta]], the heart of Javanese court of [[Surakarta Sunanate]]. It is believed that the recipe was the fusion; a local Javanese adoption of European beefsteak.<ref>{{cite web|title=Solo Culinary Destination|publisher=Surakarta.go.id|url=http://www.surakarta.go.id/konten/solo-culinary-destination|language=Indonesian|accessdate=March 24, 2014}} </ref> The trace of European influence can be seen in the use of [[Mustard (condiment)|mustard]] or [[mayonnaise]] and Worcestershire sauce, while the Javanese preference of mild sweenesssweetness can be tasted in the use of [[kecap manis]] (sweet soy sauce).