Showing posts with label Sop. Show all posts
Showing posts with label Sop. Show all posts
Sunday, August 31, 2008
Sop Buntut (Java Traditional Oxtail Soup)
2 lbs. oxtail
3 inches of ginger, unpeeled but smashed
3 nutmeg seeds, roughly broken
20 cloves
1 teaspoon ground black pepper
salt to taste
3 carrots, halved and chopped into 1 inch chunks
2 leeks, chopped into 1 inch chunks
1 scallion, chopped into 1 inch chunks
2 medium all-purpose potatoes, chopped into 8 chunks each
2 tomatoes, cut into wedges
1 cup chopped celery, with leaves.
fried shallots
1 Tbsp butter or vegetable oil
Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.
Thursday, August 28, 2008
Sop Rawon (East Java Traditional Beef Soup)
Ingredients :
600g Beef rump
30g Turmeric roots
20g Ginger roots
50g Garlic
100g Shallot
50g Candlenut
20g Red chili
5g Kaffir lime leafs
30g Lemon grass
200g Black Nut (Kluwek), cleaned and soft
10g Coriander Powder
2g Bay leaf (Salam)
20g Galangal
3g Cumin
Salt
White Pepper Powder
White Sugar
Vegetables oil
Clean the beef rump and cut into cubes.
Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.
Heat pan and put all blended ingredients and saute until cooked and smell good.
Add beef rump cubes and water to make the stock.
Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.
Season with coriander powder, cumin, salt and sugar according to taste.
Notes : This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and shrimp crackers.
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