Spicy vegetable soup Lombok style

Ingredients for 2 servings:

• 8 small onions, red
• 4 medium-sized garlic cloves
• 1 m.-large potatoes, waxy
• ½ carrot(s)
• ½ tomato pepper, green
• 2 small tomatoes
• 1 small pak choi
• 1 small Chinese cabbage
• 30 g white cabbage
• 2 small red chili peppers
• 4 tbsp peanut oil, refined
• 500 g water
• 10 g instant chicken broth
• 1 tsp sugar
• 2 tbsp oyster sauce (Saos Tiram)
• 1 tbsp soy sauce, light
• 1 pinch(s) of mace powder
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of sage leaves
• 1 pinch(s) rosemary
• n. B. Celery greens
• n. B. Coriander leaves
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cap Cay Kuah pedas

Unless otherwise stated, wash the vegetables and fruit and cut into bite-sized pieces. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Peel the potatoes, halve them lengthwise, then halve the halves lengthwise and then cut them into thirds crosswise. Trim both ends of the carrots, peel them, halve them lengthwise, and cut them into approximately 5 mm thick slices. Halve the green tomato pepper lengthwise. Remove the stem, partitions, and seeds from one half. Chop into approximately 1 cm pieces. Remove the stems from the tomatoes, halve them lengthwise, and remove the green and white core. Halve each half lengthwise and crosswise. Quarter the red chilies crosswise, leaving the seeds and discarding the stems. Heat the peanut oil in a medium-sized pan (with a lid) and add the onions and garlic cloves. Roast until the onions become translucent. Add the potato and carrot pieces and fry for about 8 minutes. Add the green tomato peppers and stir-fry for 1 minute, then add the tomato pieces and chili and stir-fry for another minute. Deglaze with the water and add all the ingredients, from chicken stock to rosemary. Simmer for 5 minutes, then transfer to a 2-liter casserole dish and bring to a simmer. Add the prepared cabbage leaves, stir in, and simmer for 2 minutes. Season to taste and serve hot. In Lombok, this soup is eaten with plenty of white rice. In dishes, the “kuah” after the name indicates that it is a soup. “pedas” indicates the spiciness.