Archive for soup
Also known as Indonesian Beef Ribs Soup. A specialty from Jakarta, the city where I was born and grew up in. But what does “soto” means? Have a look ~ here ~ from my previous posting. Soto Betawi has become a regular menu that keeps popping up every two weeks or so. The reason is because I like it better than the chicken version and Michael would never say no this this.
I ran out of some ingredients & spices a few weeks ago. Little things like lemon grass, fresh galangal and frozen kaffir lime leaves. Of course you can substitute them with powdered ones if that’s the only option, but you know already, nothing beats the real thing. Even from the moment I started mixing the ingredients, I can tell whether the soto is going to have the correct taste or not from the scent of the cooked ingredients. Powdered or packaged ingredients usually have a slightly “off’ chemically taste to it – well, only a few very good brands like Munik, tastes almost like the real thing.
This weekend, a friend brought me a new supply of these ingredients from Shanghai. Whoa my gosh! That gift equals with a pouch of gold nuggets to me. No kidding, where can you get these stuff in the middle of a grassland? So here I am, cooking away my favorite recipes once again….
Recipe for Soto Tangkar Betawi
(or Batavian Beef Ribs Soup) you can have a look HERE
Soto Kudus ~ Indonesian Chicken Soup, Javanese Style. “Kudus” is a city in Central Java, Indonesia. There’re so many varieties of “soto” or soup from different parts of provinces in Indonesia. This particular one is quite easy to distinguish from its dominant garlicky flavours from generous sprinkles of deep fried garlic, delicious clear chicken soup with a hint of ginger, toasted coriander seeds and squeeze of lemon juice…..
One of our weekend eat-out with my family when I was a little, was this great little place near Mayestik Market where they served the best Soto Kudus. It’s so good that my family decided to make it a must-stop restaurant every Sunday afternoon. The main thing about the whole dining experience is it’s usually served with a plateful of various kind of skewered yummies as side dish – paru goreng, sate usus goreng, sate telur puyuh, perkedel kentang and my favorite one sumsum goreng telur. Important condiment is also a must for me, chili soy sauce mixed with fried garlic. It adds an entirely different flavours to the soto.
I find this recipe tastes very close to the original Soto Kudus I used to have, and am still crazy about.
Indonesian Chicken Soup – Kudus Style
* 6 pcs chicken thighs
* 4 pcs boiled eggs
* 200 gr bean sprouts, soak in hot water 5 mnts
* celery stalk/spring onion, chopped
* 2 stalks of lemon grass, bruised
* 2 pcs bay leaves
* 3 tbs of garlic fried to golden yellow color
* salt, pepper, sugar to taste
Processed ingredients till smooth:
* 6 pcs garlic
* 6 pcs shallots
* 1 tbs roast coriander seeds
* 1/2 tbs cumin
* 6 pcs roast candlenuts
* 4 cm fresh ginger, slightly roasted
1.) Boil chicken in 1 ltr of water, lemongrass & bay leaves till tender
2.) Heat 1 tbs of oil, stir fry processsed ingredients till cooked
3.) Pour into the chicken pot, add salt, pepper, sugar & fried garlic
4.) Set aside and cut chicken into bite size strips
5.) Prepare individual bowls with: steam rice, boiled eggs, bean sprouts
chicken strips, pour in steaming soup, sprinkle with spring onions
6.) Don’t forget those tasty chili condiment…. whoa yummy!
Chili for Soto:
* 10 pcs bird’s eye chili or red chili – slice thinly
* 2 tbs sweet soy sauce
* slices of indonesian palm sugar (gula jawa)
* 2 tbs fried garlic – smoothen
* sprinkles of lemon juice
(mix them all together)
The weather is getting chillier now in IM. Although I stay indoors most of the time and have the grocery shopping delivered to the room, I went outside yesterday for a quick stroll to a bakery next door. They have great pastry selections that are just perfect for morning coffee and afternoon tea. Well, I got the pastries, but came back feeling horrible. Sniffles, heavy head and chest. I think I’m getting a bad flu. Can’t believe it, over a 20 minute stroll?
Good thing that I made the soup right before the flu hit hard. It was quite easy and quick to prepare, unlike the Indonesian “soto” or soup that would usually mess up my kitchen. A nice change in the menu. I love the flavours of green chilies blend in nicely with red beans. A few pieces of pork ribs also brings out a nice rich flavour to the soup. Oh, I oven-roasted the rest of the pork ribs with minimum barbecue seasonings. Some slices of corn bread on the side.
**Recipe from Mark Bittman – NYTimes
* 4 tablespoons butter, olive oil, lard or bacon drippings
* 1 1/2 cups medium-grind cornmeal
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup sugar
* 2 eggs1
* 1/4 cups milk, more if needed
1. Preheat oven to 180C. Put fat in an 8-inch square baking pan.
Place pan in oven.
2. Meanwhile, combine dry ingredients in a bowl.
3. Mix eggs into milk, stir this mixture into dry ingredients,
If mixture seems dry, add a tablespoon or two of milk.
4. When fat and oven are hot, remove skillet or pan
from oven, pour batter into it and smooth out top.
5. Return pan to oven. Bake about 30 minutes,
until top is lightly browned
6. Serve warm
RED BEANS & GREEN CHILIES SOUP
* 2 cups of dried red kidney beans, soaked overnight
* 1/2 cup chopped green chili peppers
* 3 cloves minced garlic
* 1 pcs large onions, chopped
* 2 pcs bay leaves
* 3 pcs of pork ribs
* 1/2 cup diced carrots
* 3 tbs tomato pasta
* 1 stalk leeks – sliced
* some diced bacons
* 2 tbs Sherry
* salt, pepper & sugar to taste
* 3 tbs paprika powder
* 2 tbs cayenne pepper powder
* dried leaf oregano
* dried thyme
1.) Cook chopped onions & garlic until transparent
2.) Add chopped green chilies, bayleaves, bacon/pork, stir for 2 mnts
3.) Add beans, water & additional seasonings. Add tomato pasta
4.) Let it cook until beans are tender. Add carrots
5.) Remove about 1 cup of beans & pureed. Add leeks
6.) Add sherry & pureed beans. Simmer for about 5 mnts
7.) Serve hot with corn bread
I’ve posted the recipe previously in this blog – and two other blogs. I just want to give a different touch to the dish being served with sprinkles of toasted coconut, accompanied by a bowl of steamed rice. The yellow stuff on top of the rice is “Serundeng” or spicy toasted coconut. I made it from dessicated coconut, sprinkles of palm sugar, ground chilis, a touch of ground dried shrimp and shredded fresh lime leaves. It matches beautifully with the soto.
Soto is another word for Indonesian soup, which usually more fragrant than the normal soup people know, as we would use lemon grass (plus other basic “soto” ingredients) lime leaves and coconut milk. Probably the best beef ribs soup – that is if you like rich oriental spices in your soup combined with a dash of light coconut milk stewed until the ribs are juicy and tender. Roasted candlenuts, fresh galangal, ginger, lemon grass and kaffir lime leaves make this soup so refreshingly different.
* 400 gram beef ribs
* 1 kg brisket (some bones if you have)
* 2 pcs bay leaves
* 3 stalks of lemon grass – bruised, tied into a knot & dump into pot
* 3 cm fresh galangal – roast in naked flame until fragrant
* 2 cm fresh ginger, sliced
* 3 pcs kaffir lime leaves
* 250 ml coconut milk
* 500 gr potatoe – cubed
* 4 cm cinnamon stick
* 12 pcs shallots
* 7 pcs garlic
* 5 pcs red chilis
* 8 pcs candlenuts – roast in naked flame till fragrant
* 1 tbs coriander powder
* 1 tsp cumin powder
* 1 tsp white pepper powder
(all ground smoothly, then stir fry in cooking oil until fragrant)
1.) Boil water with lemon grass, roast galangal, bayleaves in a pot &
cook ribs + brisket until tender. This should take a while.
2.) In the mean time shallow fry cubed potatoes until golden brown
(this time, I only steamed the potatoes, running out of cooking oil)
3.) When ribs & beef are tender enough, mix in the stir fried
ground spices, kaffir lime leaves and cinnamon stick.
Add salt + pepper, and pinch of sugar if needed
4.) Serve steaming hot. Place cubef potatoes first, then the ribs & soup.
Sprinkle with chopped spring onions, chopped tomatoes
Nothing beats this steaming hot soup and a bowl of warm rice with sprinkles of toasted coconut in the freezing winter like out here in Inner Mongolia 😀
RECIPE for SERUNDENG (toasted coconut topping)
* 200 gr desiccated coconut
* 4 pcs kaffir lime leaves – shred to pieces
* 6 pcs shallots – ground smooth
* 4 pcs garlic – crushed
* 1 tsp powder red chili
* 1/2 tbs powder coriander seed
* 1 tbs palm sugar (gula jawa)
* 1 tbs dried baby shrimp (rebon) – ground smooth
* 2 slices of fresh galangal root
* salt & pepper to taste
1.) Stir fry shallot + garlic in 1 tbs of olive oil until fragrant
2.) Add ground baby shrimp, galangal, coriander
3.) Stir in coconut & mix throroughly. Add sugar, salt, pepper
4.) Keep on low heat, keep stirring, this may take a while
until the coconut takes the beautiful color of golden light brown.
5.) Some kaffir lime leaves may leave a bitter-ish taste if cooked
too long, some are just fine.
6.) Serve as topping of the steamed rice, or mix in with the rice
I need a quick meal for lunch-dinner. Yeah, we’re trying to get into the habit of skipping lunch and having just a light dinner. I always love “soto” – various type of Indonesian soups altho the process of making some soto can be quite complicated. The simplest way, is getting packaged instant soup spices. Other option is to use all powdered spices.
SIMPLE VEGGIE SOUP
with Oxtail Soup spices
* 2 pcs carrots, cubed
* 2 pcs potato, peeled & cubed
* little bit of zucchini
* spring onions
* 2 pcs of medium tomato
* little bit of celery stalk
* 2 cups of beef broth
* 1 medium onion, chopped
* 3 pcs garlic, chopped
* sprinkle of nutmeg
* 1 pcs of cinnamon stick
* 4 pcs cloves
* 1 pc bay leave
* 3 pcs indian cardamoms
* salt, sugar, pepper to taste
* sprinkle of fried shallots upon serving