Place of origin: South Sulawesi Province
Source: Indonesian Recipes Collection Book
Toppa Lada is a traditional dish which originated from South of Sulawesi Province.
Lada means Chilli, refers to large red chillies which are used in this recipe.
In my opinion, the making of Toppa Lada is similar to Rendang, the famous dish which originated from the Minangkabau ethnic group in West Sumatra.
Only the spice is a little bit difterent and the cooking process is not as long as for making Rendang.
The cooking process changes from boiling to thickening as the liquid evaporates. The slow cooking process allows the
meat to absorb all the spices and to become tender.
So for those of you who try this recipe for the first time, do not be surprised if in the beginning you can not obtain the taste as you wish. I suggest you to wait a little longer to adjust the seasoning, about 1 hour when the spice is completely absord by the meat and the coconut milk becomes thicken & tasty. This is the time to get the reward of your patience. Good luck OK?!! ..
Introducing the delights of Indonesian cuisine, this cookbook combines traditional recipes with a voyage of discovery which dips into the cultural history of Indonesia.