John Myers
Contents
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Ingredients
For the broth:
- 5 tbsp Sunflower oil
- 200 ml Coconut milk, creamy (24% fat)
- 300 ml Coconut water
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 smaller Chilli, green
- 2 Kaffir lime leaves
- 1 Stalk Lemongrass
- 8 cm Cinnamon stick
- 4 Cloves
- 8 g Beef bouillon, grainy
- 1 tbsp Lime juice
- 3 tbsp Tomato paste
- 1 tbsp Soy sauce, sweet, (Kecap Manis)
- 1 tsp Sugar
For the vegetable garnish:
- 2 medium-sized Potatoes, waxy
- 40 g Carrots
- 2 Tomatoes, red, fully ripe Tomatoes, red, fully ripe
- 1 Hot peppers, red, long, mild
- 1 smaller Pak Choi 1
Instructions
- Thaw the frozen beef, dry it with kitchen paper and cut into approx. 2 cm cubes if necessary. Chop up fresh goods as well. Fry the beef all over with 3 tbsp sunflower oil. Put in a casserole (with a lid).
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Fry the just prepared ingredients with 2 tablespoons of sunflower oil until the onions get color. Pour the mixture into the casserole.
- Wash the leaves and use them whole. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
- Add the remaining ingredients for the broth to the beef and simmer for 60 minutes. Stir every now and then so that nothing burns.
- In the meantime, wash the potatoes, peel them, cut in half lengthways, 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. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters across.
- Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 1 cm wide. Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles and cut across into pieces about 1 cm wide. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Keep the white and green parts ready separately.
- Remove the lemongrass pieces, the cinnamon stick, the leaves and the cloves from the soup. Add the potatoes and let simmer. After 10 minutes add the carrots and after another 5 minutes add the white pak choi and the chili peppers to the soup. After 3 minutes add the remaining ingredients and simmer for 2 minutes. Season the broth with salt and pepper.
- Spread on the serving bowls and serve well warm.
