Gulai Babi 'Kuta Beach'

Ingredients for 4 servings:

• 1 kg pork bones, meaty from the spine
• 800 g water
• 1 spring onion(s), green part only
• 3 tbsp celery, stalks only, fresh or frozen
• 3 m.-large tomato(s), fully ripe
• 3 m.-sized garlic cloves, fresh
• 1 small chili pepper(s), red
• 30 g ginger, fresh or frozen
• 20 g galangal, fresh or frozen
• 12 g chicken broth, granulated
• 2 tbsp fried onions
• 5 cm cinnamon stick(s)
• 3 kaffir lime leaves, fresh or frozen
• 1 tbsp soy sauce, dark, sweet
• 2 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 1 tbsp, heaped tapioca flour
• 2 tbsp rice wine (Arak Masak)
• n. B. Spring onion(s), the green part, cut into rings
• n. B. pepperoni threads, red

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

A spicy, hot soup with meaty backbones. Recipe from Bali, Indonesia.

Cut the bones into approximately 5 cm long pieces, wash and rinse. Boil in 1.5 liters of water for 5 minutes. Meanwhile, wash all the vegetables, roughly chop the green parts of the spring onions and the celery stalks. Wash the tomatoes, quarter them lengthwise, remove the green and white core, and cut the tomatoes into thirds crosswise. Peel and juice the garlic cloves. Wash the chili and cut them into thirds crosswise. Wash, peel, and thinly slice the fresh ginger and galangal. Weigh the frozen goods and thaw them. Place the tomatoes, garlic, chili, and chicken stock into a blender along with 200 g of the strained cooking water (from the ongoing process above) and blend on high for 1 minute until smooth. Drain the water from the bones and rinse the bones again. Return to the cleaned saucepan. Add the stock to the blender and the 800 g of water. Add all ingredients, from ginger to oyster sauce, to the bones and simmer with the lid on for 2 hours. Remove from the heat and let cool slightly. Strain the broth using a fine sieve and bring to a boil. Mix the tapioca flour with the arak until smooth. Stir in the gulai broth and let it thicken. Remove from the heat. Remove the meat from half of the bones and add them to the gulai broth. Clean the remaining bones (with the meat attached) and add them to the gulai broth. Discard the meatless bones. Heat the soup slightly before serving, but do not boil. Ladle into serving bowls, garnish, and serve with white rice. Note: The soup can be frozen in portions.