As the continuation of Ibu Biko’s Gorontalese dishes on the previous post, I would like to also share the recipes that she cooked specially for us during the photo shoot. I hope you can try this back at home too. Have fun!
BINTHE BILUHUTA (Gorontalese corn soup)
5 pcs Corns, sliced off from the cob
¼ pc Coconut, grated
As you like Shrimps, peeled (or fresh skipjack tuna)
10 pcs Bird-eye chili
3 pcs Shallot
To taste Salt
To taste Lime
- Boil water inside a casserole pot.
- Once boiled, cook the corns and the shrimps.
- Put in the grated coconut and lastly, some of the condiments (chilies, shallots, lemon basils, scallions).
- Once cooked, serve on individual bowl and serve also the condiments – to be added in the soup as you like it.
Recipe is provided by Omar Niode Foundation and Biko Mointi Boekoesoe – owner of Talaga Cookery.
TALAGA COOKERY | Jalan Kalibata Utara no. 25, RT 11/RW 2, Jakarta – Indonesia | +62.21.797.2246
Photography by Dennie Benedict