Exotic, spicy beef soup 'Sriwidi'

Ingredients for 6 servings:

• 400 g onion(s), brown
• 10 medium-sized garlic cloves, fresh
• 4 tbsp sunflower oil
• 800 g tomatoes, fully ripe
• 400 g red tomato peppers
• 100 g pepper, red, long, medium hot
• 3 small red chili peppers
• 40 g ginger, fresh or frozen
• 40 g galangal, fresh or frozen
• 40 g celery, fresh or frozen, only the stalks
• 500 ml coconut water
• 1 ½ kg lean beef goulash
• 50 g beef bouillon, granulated
• 10 g glutamate, high purity (Aji-No-Moto)
• 12 tsp cardamom powder
• 2 tbsp coriander seeds
• 1 tsp cumin
• 2 tbsp oregano, dried
• 8 cm cinnamon stick(s)
• 4 kaffir lime leaves, fresh or frozen
• 2 fresh lemons
• 300 g creamy coconut milk (24% fat)
• 2 liters of frying oil, fresh
• 6 m.-large potatoes, waxy
• 2 carrots
• 2 m.-large spring onions
• n. B. Pepperoni threads, red
• n. B. Celery leaves
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

A special kind of Asian “goulash soup.” The base soup can be frozen for storage. Recipe from Bali, Indonesia. Original title: Gulai Sapi Istimewa ala Sriwidi.

For taste reasons, you should NOT reduce the amount of the base, but freeze the excess amount. Adjust the amount of the toppings accordingly; they CANNOT be frozen without losing flavor. The toppings can be changed or supplemented as desired. Trim both ends of the brown onions, peel, and slice crosswise into approximately 3 mm thick slices. Quarter the slices. Trim both ends of the garlic cloves, peel, and halve lengthwise and crosswise. Wash all vegetables. Wash and peel the roots. Remove the stems from the tomatoes, quarter them lengthwise, remove the green core, and halve them crosswise. Remove the stems from the red tomato peppers, cut them into eighths lengthwise, remove the seeds and the pale red membranes, and cut the strips crosswise into approximately 2 cm wide pieces. Remove the stems from the red peppers, wash them, cut them lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut crosswise into approximately 1 cm wide pieces. Cut the small, red chilies into thirds crosswise, leaving the seeds and discarding the stalk. Cut the fresh, peeled ginger and galangal crosswise into thin slices. Weigh and thaw frozen goods. Cut the fresh celery stalks crosswise into 1 cm wide pieces. Weigh and thaw frozen goods. Heat the coriander seeds and cumin seeds in a small pan without oil, stirring constantly, until fragrant. Remove from the heat immediately and keep ready. Heat the frying oil to 200 degrees Celsius in a wok or in a deep fryer to 200 degrees Celsius. Roast the onions in a 4-liter casserole dish (with lid) with the sunflower oil until the onions begin to brown, then add the garlic cloves and roast for 2 minutes. Add all the vegetables, from the tomatoes to the celery stalks, and fry for 10 minutes, stirring. Deglaze with the coconut water and simmer with the lid on for 15 minutes. Remove from the heat and let cool. Meanwhile, deep-fry the beef pieces in batches (6 pieces each) for 30 seconds, remove with a sieve, drain well, and set aside. Place the cooled vegetable mix in the blender and puree on the lowest setting for 30 seconds, then puree on the highest setting for 1 minute until smooth. Add the puree to the saucepan along with all the ingredients, from the beef goulash to the cinnamon stick, and bring to a boil. Add the washed kaffir lime leaves. Wash the two limes and cut a piece lengthwise from the base of the stem. Deseed and squeeze the seeds by hand. Discard the empty parts and the middle parts (which contain bitter substances). Add the fresh juice to the soup. Cover and simmer the soup for 120 minutes. Stir occasionally to prevent burning. Quarter the peeled potatoes lengthwise and halve crosswise. Quarter the carrots lengthwise and cut crosswise into slices approximately 3 mm thick. Remove the wilted leaves from the spring onions, cut the green part crosswise into rings approximately 1 cm wide, and cut the white part diagonally into pieces approximately 3 cm wide. Keep these separate. Remove the cinnamon stick and place any excess into freezer bags. Add the potato and carrot pieces equal to the amount of soup. After simmering for 10 minutes, add the white spring onions and cook. Finally, add the green spring onions in portions and stir in the appropriate amount of coconut milk. Remove from the heat, divide among serving bowls, garnish, and serve warm.