Soto Betawi

I was craving Soto Betawi very badly the other day.  So, after googled and searched all over the internet, I found this recipe and tried on my own kitchen.  It’s very delicious and the taste even very close to the one that I used to eat back in my home town.  So, here it is;

Source: Primarasa, Soto Nusantara

Ingredients:

500gr  dice beef

2000 ml water to boil

1/2 nutmeg

3 cloves

5cm cinnamon stick

4 kafir lime leaves

2 tsp salt

1 tbs vegetable oil to fry

250ml coconut milk

Blend into a paste all the following:

4cm ginger

8 shallots

3 cloves garlic

1 tsp cumin powder

1/2 tsp peppercorn

to garnish:

2 or 3  tomatoes, quarter

3 spring onion, chopped

fried onion

sweet soy sauce, lime, emping melinjo (type of crackers) and sambal (optional).

Method:

Boil the meat in a big sauce pan together with nutmeg, cloves, cinnamon stick, kafir lime leaves and salt until tender.

Meanwhile, fry the paste with oil in different pan, for 2 minutes, then add the coconut milk, keep stirring until all blend together.  Turn off and add the mixed paste into the boiling meat.  Cook for about 5 or 10 minutes, stirring occasionally.

To serve: put soto into the bowl, garnish with tomatoes, spring onion, fried onion, emping, add sweet soy sauce, and a squeezed of lime.  Can be eat with steam rice too.

Note:

You can buy emping melinjo and the fried onion at the Asian groceries shop.  In the original Indonesian way, they also add any other stomach organs of the cow for example lung, intestine, heart, liver, etc.  But, I like just the meat, thanks!

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Rendang ( Beef Rendang )

I don’t remember if I’ve had posted this dish or not.  Anyway since I haven’t been posting anything in here yet for quite a long period so I decided to re-post this recipe again.

Rendang is one of famous and popular dish in Indonesia. It is a traditional dish of West Sumatra.  My father is from Padang, West Sumatra, so I was introduced to this dish since I was little.  When Lebaran or Idul Fitri (end of Ramadhan) comes, rendang is eaten with lemang (glutinous rice cooked in coconut milk inside segments of bamboo).

Originally this recipe I got it from my friend’s mother-in-law and since then I always use this recipe.  The spicing is very simple and it has always given me good result.  Rendang can be made with other meat besides the traditional beef.  My brother in law tried it with kangaroo.  Mostly the ingredients are fresh, except for the coconut milk and desiccated coconut. If you can be bothered you can find the whole fresh coconut either in the market or sometimes Wollies has it too.  I have tried instant rendang that you can find in big supermarket or small delicatessen but I have to say that the flavour is far from the real thing.  Making rendang from scratch though time consuming but it’s easy and doesn’t need constant attention.  Basically the meat is cut into chunky cubes then boiled in the large pots, not in the water but in spiced coconut milk, which slowly penetrated the meat and give it a delicious flavour.

Ingredients:

  • 6 shallots
  • 4 cloves of garlic
  • 10 big chillies and 5 small chillies ( it can vary depends on how spicy you’d like)
  • 2cm ginger
  • 2cm turmeric root ( or 1 tsp ground turmeric)
  • 1 tsp chopped galangal ( or 1/2 tsp ground galangal)
  • 2 lemongrass stem, crushed
  • 4 kafir lime leaves
  • 1 kg beef diced ( or you can used chuck steak and cut into cubes of about 2 cm)
  • 150 gr desiccated coconut, light fry without oil, until it browns, be careful not to burn it.
  • 400 gr coconut milk (Ayam Brand is the best brand)

Put shallots, garlic, chillies, ginger, turmeric, galangal in a blender and puree until smooth. Heat oil in a large saucepan  and cook this paste just about 2 minutes then add the meat, stir the contents of the pan and covered until the meat get juicy.  Add the lemongrass and kafir lime leaves, and the desiccated coconut and mixed altogether. Then add the coconut milk and stir for 2 or 3 minutes.  Reduced heat, cook for 45 minutes, cover, stirring occasionally. Add salt and pepper to taste.  From now on the rendang needs to be stirred frequently.  When the coconut oil becomes thick and brown, stir continuously for about 15 minutes until the oil more less completely absorbed by the meat.  Serve hot with rice.

 


 

Sop Buntut (Oxtail Soup)

My old dear friend Agnes from college gave me this recipe when I moved to live in Australia with my husband.  At that time, I was zero in cooking knowledge.  In her recipe she says, boil the oxtail until tender.  I didn’t have a clue that tender in here means it will take about 1 – 1.5 hour to cook.  So after couple minutes I declared my buntut is cooked.  And…it turned out still hard and uneatable!  So….remember it need to be boiled about an hour or so, check occasionally with knife/fork, or until you can see the bones almost separated from the meats.  It’s easy to make, warm your tummy in the winter, quite light too for summer evening.

sop-buntut22

Ingredients:

1 kg beef oxtail

3 or 5 shallots, diced

2 or 3 carrots, cut 2 cm

2 potatoes, cut 2 cm (i omit this as it will make the soup too ‘heavy’ for my taste) or 2 tomatoes, halved

3 or 4 spring onions, chopped

half of nutmeg

5 cloves

Boil the oxtail until tender, it will take about 1 until 1.5 hour.  If the water runs out,  add more water.

Once the oxtail is soft, add salt, pepper, nutmeg, cloves, carrot.  Cook for about another 15 minutes or until the carrot is tender.  Add the tomato/potatoe and spring onions, cook for another 10 minutes or so.

Serve with fried onion on the top.

 sop-buntut1

Chilli Beef Stir Fry


Ingredients:

800g beef strips

2 cloves garlic, crushed

2 tsp ginger, crushed

2 sticks of celery, sliced on an angle

1/2 head of broccoli florets

1 red capsicum, finely chopped

1 can of baby corn, drained and halved

2 tbs oyster sauce

2 tbs sweet chilli sauce

1 choy sum, chopped into thick strips
Methods:

Heat a wok or large frying pan until smokin ghot. Add 1 tbs vegetable oil and cook beef stir fry strips in batches until cooked through and browned, set aside. Add 1 tbs oil to wok and cook 2 cloves of garlic and ginger until fragrant. Add celery, broccoli, capsicum, baby corn, oyster sauce, sweet chillie sauce and choy sum. Stir fry until softened. Add meat. Heat through and serve with rice or noodles and garnish with spring onions.

sapo tofu


Another winter meal…. this recipe originally I got it from my friend Dianti, thanks yea Di!

Ingredients:

to make the sauce:

2 tbspn corn flour

2 tbspn oyster sauce

2 tbspn chinese cooking wine

2 tbspn fish sauce

2 tbspn light soya sauce

3 tspn plain flour

500gr minced meat

2 garlic, chopped

3/4 stem of coriander, chopped

250gr soft tofu/japanese tofu

Methods:

Mix the corn flour with a bit of water until it form paste. Add all the sauces. Put aside.

Cut the tofu about 1cm thick, dunk it once in the flour, then fry with oil until both side very light brown color. Put aside in the bowl. Fry garlic and minced meat, add all the sauces, add water if the mixture is too thick, then add the coriander, cook it for about 10 minutes. Add all the mixture to the tofu, stir them altogether. Serve with a steamed rice.

hungarian beef goulash


preparation time: 10 minutes
cooking time: 1.5 hours
serves: 6

ingredients:

salt and freshly ground black pepper
2 tbsp plain flour
1kg diced beef
2 tbsp olive oil
50g butter
2 medium onions, thinly sliced
185g jar roasted red peppers, drained and thickly sliced
2 tsp spices sweet paprika
200ml beef stock
142ml soured cream
1 tbsp snipped fresh chives

method:

1. preheat the oven to 150 degree Celsius. season the flour and use to coat the beef. heat the oil and butter in a heavy-based, flameproof casserole until the butter has melted. fry the beef in batches until the outside is sealed and browned. use a slotted spoon to remove the beef to a plate and set aside.

2. return the casserole to the heat and fry the onions gently for 4-5 minutes or until golden brown. add the red peppers and continue to cook for 5 minutes. stir in the paprika, cook for 1 minute, then pour in the stock.

3. return the beef to the casserole, stir to combine all ingredients and bring to the boil. cover and cook in the oven for 1.5 hours or until the beef is tender.

4. remove from the oven, check the seasoning and skim any fat from the surface. stir in the soured cream. serve with tagliatelle/fettuccine and garnish with snipped chives.

Cook’s tip: this stew can be made 1-2 days in advance as this improves the flavour. chill in the fridge after step 3. reheat on the hob for about 15-20 minutes or until the goulash is piping hot.

Food:yum in tum tum – vol 2

Beef Rendang

this recipe i got it from my friend’s mother in law, it’s very easy to make and taste as original as the real rendang only this one is far less complicated and very quick.

Ingredients:

500gr diced beef
4 shallots
3 garlic
5 or 7 red chillies (depends on how hot you like it)
3 cm ginger
2 lemongrass
5 kafir lime leaves
420ml coconut cream
200gr dessicated coconut, brown it, cook very slow and keep stir until it just turn brown (don’t burnt it)
salt & pepper

blend altogether shallots, garlic, chillies, and ginger until smooth like a paste. add 2 tbsp oil and fry the paste for about 3 minutes. add the beef, kafir lime leaves, and lemongrass and cover for about 5 minutes, then add the coconut cream, salt and pepper. stir and cover for about another 5 minutes or until the coconut a bit thick and boiled then add little by little the dessicated coconut, and stir. Cover about 15 minutes, stir, and cook until the meat is tender. Stirring occasionally.

*****

Terong Balado (Chili Eggplant)

Ingredients:

500gr little eggplants

7 or 10 red chillies

7 shallots

1 or 2 tomato

1/2 tsp shrimp paste

salt

cut eggplants into 2. fry or grill in the oven until its tender both sides. meanwhile, blend chillies, shallots, tomato,shrimp paste until smooth. add a bit oil and fry until it boils and the mixture not too runny, add the eggplant, stir. serve with steam rice.

*****

Opor Ayam

Ingredients:

5 or 6 chicken thigh or breast

420ml coconut mil

1 tbsp sugar

2 lemongrass, cut into pieces, bruised/crushed

4 kafir lime leaves

blender:

6 shallots

6 garlics

1tsp coriander seeds

4 candle nuts (kemiri)

salt & pepper

Fry or grill chicken until brown. Put aside. Fry the spices (shallots, garlics, etc) with oil, add the chicken, add coconut milk and half cup of water, lemongrass, kafir lime leaves, stirring occasionally. Cook with the lid on until chicken is tender. Serve with fried onion.

note: this meal is good to eat with the chili eggplant, serve with rice.