John Myers
Contents
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Ingredients
For the broth:
- 6 medium sized Tomatoes, fully ripe
- 2 Hot peppers, red, long, mild
- 2 small Chillies, red, (cabe rawit merah)
- 20 g Diced ginger, fresh or frozen
- 4 tbsp Sunflower oil
- 400 g Coconut water
- 12 g Vegetable broth, Kraft bouillon
- 4 Kaffir lime leaves
- 3 tbsp Tomato paste
For seasoning:
- 2 tbsp Arak Masak (rice wine)
- 3 tbsp Coconut milk, creamy (24% fat)
- 2 medium sized Cloves of garlic, fresh
- 0,5 tsp Black pepper from the mill
- 1 Msp Cardamom powder
- 1 tbsp Oregano, fresh or dried
- 1 tbsp Lovage, fresh or dried
- 2 tbsp Rice vinegar, black, mild
- 1 tsp White sugar
For the deposit:
- 150 g Papaya, not fully ripened
To garnish:
- 150 g Celery leaves, fresh or frozen
- 150 g Flaked almonds
- 4 Kaffir lime leaves, (see preparation)
- 4 Flowers and leaves
Instructions
Prepare vegetables:
- Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and thirds across. Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains and discard the stems. Wash the chillies, cut across into thin rings, leave the grains and discard the stalks. Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Wash the kaffir lime leaves and use them whole.
Cooking the basis for the broth:
- Pan-stir all ingredients from hot peppers to diced ginger in hot sunflower oil for 2 minutes. Deglaze with the coconut water. Add the tomato pieces, the vegetable stock and the kaffir lime leaves. Simmer with the lid on for 15 minutes, remove from the heat and let cool down a little.
In the meantime:
- In the meantime, cap a papaya at both ends, peel and core it and cut a section into bite-sized pieces. Mix the arak with the coconut milk and squeeze the garlic cloves. Mix in the remaining ingredients for seasoning.
From mixture to puree:
- Remove the leaves from the broth and use as a garnish. Put the broth together with the tomato paste and rice vinegar in the blender and purée finely on the highest setting for 1 minute.
Season and simmer:
- Put the puree back in the saucepan. Add the mixture to season, stir until homogeneous, add the papaya pieces and bring the soup to a simmer. Simmer for 10 minutes with the lid on. Season the soup with salt and pepper.
Garnish and serve:
- Spread on the serving plates, garnish and serve warm. This goes well with white, roasted baguette.
