Kuah asam tulang babi berbalung ala Padangbai

Ingredients for 2 servings:

• 500 g pork bones, meaty
• 5 turmeric, thin slices
• 5 kaffir lime leaves
• 2 stalks lemongrass, fresh
• 20 g fresh ginger
• 1 small chili pepper(s), light green
• 6 g instant chicken broth
• 1 medium-sized potato(s), waxy
• 1 small carrot(s)
• 1 spring onion(s), white part only
• 2 m.-large tomato(s), fully ripe
• 1 small pak choi
• 1 lemon(s), the juice
• 1 liter of water
• Salt and pepper, black, from the mill
• e.g. celery greens, fresh or frozen
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Exotic-spicy soup with meaty pork bones, Padangbai style.

Cut the bones into approximately 5 cm long pieces, wash them, and boil them in 1.5 liters of water for 5 minutes. Meanwhile, wash and peel the turmeric, and cut them into 5 thin slices. Wash the kaffir lime leaves and use them whole. Remove the brown, wilted, and green leaves from the lemongrass, cut the white part into approximately 10 cm long pieces, and fluff up the bottom end of each with a kitchen hammer. Wash and peel the ginger, and cut 20 g into thin slices. Wash the chili and cut it crosswise into thin rings. Leave the seeds and discard the stem. Drain the water from the bones and rinse the bones. Bring 1 liter of water to a boil, add the bones and the prepared ingredients, as well as the chicken stock. Simmer with the lid on for 3 hours. Meanwhile, wash and peel the potatoes, cut them in half lengthwise, then halve each half again lengthwise and then cut them into thirds crosswise. Wash and peel the carrot, and cut into approximately 3 mm thick slices. Cut the white part of the spring onion diagonally into approximately 3 cm long pieces. Reserve the green part for another purpose. Wash and quarter the tomatoes, remove the white-green stems, and halve the quarters crosswise. Wash the bok choy, cut off the bottom, and cut the white leafy part crosswise into approximately 1 cm wide pieces. Halve the green leaves of the bok choy lengthwise and cut them crosswise into approximately 1 cm wide strips. After 3 hours, strain the soup, return the broth and bones to the pot. Squeeze the lemon and add the juice to the broth. Bring the soup back to a simmer and add the potatoes. After 5 minutes, add the carrots, spring onions, and white bok choy pieces. 5 minutes later, add the tomato pieces, followed by another 5 minutes, the green bok choy leaves. Remove from the heat. Season the broth with salt and black pepper. Divide among serving plates, garnish as desired, and serve warm. Serve with a side of white rice for a complete main meal.