Fiery onion soup Sanur Beach

Ingredients for 1 servings:

• 6 tbsp peanut oil
• 2 lemon leaves
• 120 g onion(s), large, white flesh
• 30 g onion(s), small, red
• 20 g garlic, fresh
• 2 small chili peppers, green
• 2 tsp ginger, sweet and sour pickled, see my recipe index
• 2 tsp Sambal Banja, see my recipe index
• 2 tsp lemongrass paste, see my recipe index
• 5 tbsp coconut milk, creamy
• 120 g water
• 2 tbsp lemon juice
• 2 tbsp tamarind syrup
• 1 tbsp ketchup (salty ketchup in the house style), see my recipe index
• 4 g beef broth, granulated
• Honey to taste
• Salt to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Sanur, Bali, Indonesia, Original title: Sup pedas pantai Sanur

Finely chop the lemon leaves, removing the tough center parts. Peel, halve, and slice the large and small onions. Peel the garlic and thinly slice. Trim the stems from the green chilies and finely chop the chilies. Heat a medium-sized pan. Add 6 tablespoons of the peanut oil, swirl the pan, and when the oil is hot enough (bubbles will form at the bottom of the pan), add the chopped ingredients, from onions to chilies, and fry until the onions begin to brown. Add the ginger, sambal, lemongrass paste, and coconut milk and stir to combine. Deglaze with the water. Add the lemon and tamarind juices. Add the kecap rumah asin and the beef stock. Season with honey and salt. Bring to a boil briefly, add the lemon leaves, garnish, and serve hot.