Balinese Beef Soup À La Sriwidi

1. If necessary, cut the beef goulash into bite-sized pieces, removing (trimming) tendons, muscle skins and accumulations of fat. Thaw frozen goods and trim them as well. Marinate with Kecap Tim Ikan until the sambal is ready.
2. For the sambal, split the Kemiri nuts lengthways and halve the halves lengthways and crossways. Discard old, rancid and moldy ones (see note). Cap the onions and the garlic cloves at both ends, peel them and chop them roughly.
3. Heat a small pan, add the Kemiri nuts and roast for 2 minutes without oil (not required for macadamia nuts). Add the sunflower oil, let it get hot, add the onions and the garlic cloves and fry until the onions are translucent. Deglaze with 100 g of coconut water and remove from heat.
4. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Simmer in 100 g of coconut water for 6 minutes, then add everything to the onions.
5. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut across into pieces approx. 1 cm wide. Wash the small, red chillies, cut into thirds crosswise, leave the grains in place and discard the stem. Cut the shrimp paste into small pieces.
6. Put all the ingredients for the sambal, but not the rest of the coconut water, into a blender and puree for 1 minute at high speed. Pour the sambal into a 3 liter pot, rinse the blender beaker with the remaining coconut water and add the mixture to the pot.
7. Strain the marinated meat and pat dry with kitchen paper. Heat the frying oil to 220 degrees.
8. In the meantime, wash the fresh lemongrass for the spices, remove the hard stalk at the lower end, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh frozen goods, thaw. Put in the pot. Wash and peel the galangal, cut into thin slices and add to the saucepan. Wash the leaves and use them whole. Add the cinnamon stick, cloves and cardamom powder and mix.
9. Brown the pieces of meat in portions for approx. 12 seconds. Caution: danger of splashing! Add the browned pieces to the sambal. Let the soup simmer with the lid on for about 3 hours. Stir every now and then so that nothing burns.
10. In the meantime, wash the potatoes for the vegetables, peel them, cut in half lengthways, cut the halves lengthways and thirds across. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the fresh celery and remove the leaves and stems that are not in perfect condition. Pluck the leaves and chop as necessary. Prepare for garnish. Freeze unnecessary quantities, measure frozen goods and allow to thaw.
11. Cut off the celery stalks at the lower end approx. 2 cm. Cut the stems crosswise in bundles into pieces approx. 4 mm wide. Weigh the required amount and freeze the rest. Weigh frozen goods and allow to thaw. Wash the fresh kailan, separate the leaves from the stem. Discard the mostly woody stem. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks crosswise into thin rolls. Chop the large halves of the leaf, blanch for 1 minute and freeze. Weigh the stem rolls and keep them ready.
12. Strain the soup, let the sieve cool a little. Put the broth back in the saucepan with the coconut milk and palm sugar. Remove the pieces of meat from the sieve and return them to the broth, gently squeeze out the rest for the broth and discard.
13. Without the lid, simmer until the soup has a creamy consistency. Add the vegetables and simmer for 20 minutes. Stir gently often so that nothing burns.
14. Season the finished soup with salt, distribute on the serving bowls, garnish and serve warm.

Attachment:

1. Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce

Annotation:

1. The kemiri nuts, like almonds and peanuts, are in two parts. The two halves are held together at the edge, similar to the bean pods. You split the Kemiri nuts by placing them on the edge and cutting into the edge from above with a sharp knife. In the middle of the nut there is a cavity in which molds like to settle. If there is a gray veil to be discovered here, off in the organic waste. Just like the nuts, which feel doughy when cut. Fresh Kemiri nuts smell a bit like hazelnuts and are white. Clearly yellow nuts are out of date, mostly rancid and should only be used as organic waste.