This original recipe is from Surabaya, Indonesia. This delicious Indonesian soup is often enjoyed together with salty egg and small beans sprout and shrimp crackers.
Serves: 6 - 8
Preparation time: 25 minutes
Cooking time: 50 minutes
Ready in: 1 hour 15 minutes
Ingredients
600 g (1¼ lb) beef rump
2½ cm (1 inch) turmeric roots
20 g (0.7 oz) ginger roots
50 g (1.8 oz) garlic
100 g (3½ oz) shallot
50 g (1.8 oz) candlenut
2 red chilies
2 kaffir lime leafs
30 g (1 oz) lemon grass
200 g (7 oz) black nut (kluwek), cleaned and soft
3 tsp coriander powder
1 bay leaf (salam)
20 g (0.7 oz) galangal
1 tsp cumin
salt
white pepper powder
white sugar
vegetables oil
Directions
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.
Serves: 6 - 8
Preparation time: 25 minutes
Cooking time: 50 minutes
Ready in: 1 hour 15 minutes
Ingredients
600 g (1¼ lb) beef rump
2½ cm (1 inch) turmeric roots
20 g (0.7 oz) ginger roots
50 g (1.8 oz) garlic
100 g (3½ oz) shallot
50 g (1.8 oz) candlenut
2 red chilies
2 kaffir lime leafs
30 g (1 oz) lemon grass
200 g (7 oz) black nut (kluwek), cleaned and soft
3 tsp coriander powder
1 bay leaf (salam)
20 g (0.7 oz) galangal
1 tsp cumin
salt
white pepper powder
white sugar
vegetables oil
Directions
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.