Balinese beef soup à la Sriwidi

Ingredients for 2 servings:

• 600 g lean beef goulash
• 2 tbsp soy sauce (Kecap Tim Ikan), see appendix
• 10 kemiri nuts, alternatively macadamia nuts
• 8 small onions, red
• 6 medium-sized garlic cloves
• 1 tbsp sunflower oil
• 400 g coconut water (Asian shop, drinks)
• 50 g ginger, fresh or frozen
• 4 m.-large tomato(s), red, fully ripe
• 120 g pepper, red, long, mild
• 4 small red chili peppers
• 100 g tomato juice
• 4 tbsp fresh lemon juice
• 4 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 15 g shrimp paste (terasi udang)
• 15 g beef broth powder
• 30 g galangal, fresh or frozen
• 30 g lemongrass, fresh or frozen
• 4 salad leaves (Asian shop, frozen)
• 4 kaffir lime leaves (Asian shop, frozen)
• 2 cinnamon sticks, each approx. 8 cm
• 10 cloves
• 1 tsp cardamom powder
• 2 medium-sized potatoes, waxy
• 80 g carrot(s)
• 60 g Kailan (Chinese broccoli), fresh or frozen
• 20 g celery, fresh or frozen
• 200 ml creamy coconut milk (24% fat)
• 20 g coconut palm sugar
• e.g. coconut water (Asian shop, drinks)
• 1 ½ liters of frying oil, fresh
• 4 small red chili peppers
• n. B. Celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes

A creamy soup with exotic spices. Takes a little time to enjoy.

If necessary, cut the beef goulash into bite-sized pieces, removing any tendons, muscle membranes, and fat deposits (trim). Defrost frozen beef and trim as well. Marinate with Kecap Tim Ikan until the sambal is ready. For the sambal, split the kemiri nuts lengthwise and cut each half in half lengthwise and crosswise. Discard any old, rancid, or moldy ones (see note). Trim both ends of the onions and garlic cloves, peel, and roughly chop. Heat a small pan, add the kemiri nuts, and roast for 2 minutes without oil (no need for macadamia nuts). Add the sunflower oil and heat until hot. Add the onions and garlic cloves and fry until translucent. Deglaze with 100g of the coconut water and remove from the heat. Thinly slice the fresh, washed, and peeled ginger crosswise. Weigh and thaw the frozen goods. Simmer in 100g of the coconut water for 6 minutes, then add everything to the onions. Wash the tomatoes, remove the stems, halve lengthwise, and cut out the green-white cores. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut crosswise into approximately 1cm-wide pieces. Wash the small red chilies, cut them into thirds crosswise, leaving the seeds and discarding the stems. Cut the shrimp paste into small pieces. Place all the ingredients for the sambal, except for the remaining coconut water, in a blender and blend until smooth for 1 minute at full speed. Pour the sambal into a 3-liter pot, rinse the blender cup with the remaining coconut water, and add the mixture to the pot. Strain the marinated meat and pat dry with kitchen paper. Heat the frying oil to 220 degrees Celsius. Meanwhile, for the spices, wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white or light green parts. Cut these into thin slices. Remove the outer, green leaves if necessary. Weigh the frozen goods and thaw. Add them to the pot. Wash and peel the galangal, cut them into thin slices, and add them to the pot. Wash the leaves and use them whole. Add the cinnamon stick, cloves, and cardamom powder and mix. Brown the meat pieces in batches for about 12 seconds. Be careful of splashing! Add the browned pieces to the sambal. Simmer the soup with the lid on for about 3 hours. Stir occasionally to prevent burning. Meanwhile, for the vegetables, wash and peel the potatoes, cut them in half lengthwise, and then cut the halves lengthwise and crosswise into thirds. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated slicer. Wash the fresh celery, remove any unhealthy leaves and stalks. Pick off the leaves and chop as needed. Set aside for garnishing. Freeze any excess amount, measure the frozen product, and thaw. Cut off approximately 2 cm of the lower end of the celery stalks. Cut the stalks crosswise into approximately 4 mm wide pieces in bundles. Weigh the required amount, and freeze the remainder. Weigh the frozen product and thaw. Wash the fresh kailan, separate the leaves from the stem, and discard the mostly woody stem. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks crosswise into thin rolls. Chop the large leaf halves, blanch for 1 minute, and freeze. Weigh the stem rolls and set aside. Strain the soup, allowing the strained liquid to cool slightly. Return the broth, along with the coconut milk and palm sugar, to the pot. Remove the meat pieces from the strained liquid and return them to the broth. Gently squeeze out the excess liquid for the broth and discard. Continue simmering uncovered until the soup reaches a creamy consistency. Add the vegetables and simmer for 20 minutes. Stir gently frequently to prevent burning. Season the finished soup with salt, divide it among serving bowls, garnish, and serve warm. Appendix: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Note: Kemiri nuts, like almonds and peanuts, are two-part. The two halves are held together at the edges, similar to bean pods. Kemiri nuts are split by standing them on their edge and cutting into the top edge with a sharp knife. A hollow space in the center of the nut is where mold tends to grow. If a grayish film is found there, it should go with the organic waste. The same applies to nuts that feel doughy when cut. Fresh Kemiri nuts smell a bit like hazelnuts and are white. Clearly yellow nuts are stale, usually rancid, and should only be disposed of as organic waste.