Balinese beef soup with glass noodles and vegetables

Ingredients for 2 servings:

• 500 g beef bones, mainly from the spine
• 1 leek(s)
• 1 small carrot(s)
• 15 g ginger, fresh or frozen
• 2 medium-sized garlic cloves
• 1 parsley root(s)
• 1 small chili pepper(s), green, fresh or frozen
• 4 tbsp celery, fresh or frozen
• 2 kaffir lime leaves, alternatively lemon leaves
• 2 fresh lemons
• 2 tbsp glutamate, high purity (Aji-No-Moto)
• 500 g water
• 2 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• e.g. salt or beef broth, granulated
• n. B. Pepper, black from the mill
• 2 tbsp sunflower oil
• 250 g beef fillet(s)
• 80 g glass noodles, thin (rice noodles)
• 6 small onions, red
• 1 small carrot(s)
• 1 Kailan (Chinese broccoli)
• 2 tbsp 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 soup that takes a little time to make, but is visually and flavorfully delicious. Recipe from Bali, Indonesia.

For the stock, wash, clean (e.g. peel) and chop the vegetables. Third the chili and use with the seeds. For the fresh lemon juice, wash both lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthwise, approx. 6 mm to the right and left of the stem. Remove the seeds from the ends and squeeze by hand. Discard the empty ends and the middle parts. Boil the beef bones in plenty of water for 5 minutes, strain, rinse and simmer with all the stock ingredients for 3-4 hours. Strain and allow to cool. Separate the meat from the bones and use in the soup. Gently squeeze the remaining juices and discard. Add the Kecap Tim Ikan to the stock and season with salt and pepper. Meanwhile, cut the beef fillet into thin slices and dust with flour on both sides. Soak the glass noodles in lukewarm water for 6 minutes, drain, trim with scissors, and set aside. Trim both ends of the small red onions, peel, and cut into small pieces. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the fresh kailan and separate the leaves from the stem. Cut off the woody stem 2 to 4 cm above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stems crosswise into thin rolls. Quarter the leaves lengthwise and crosswise. Keep the rolls and leaves separate. Add the carrot, along with the kailan stalks and onions, to the simmering broth. After 5 minutes, add the glass noodles and bone-in beef and simmer for another 2 minutes. Turn off the heat and cover to keep warm. Briefly fry the beef fillet pieces in two batches in the hot oil. Ladle the soup into serving bowls, add the fillet pieces, garnish, and serve hot with toasted white bread. Attachment: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html