Potato soup with Kailan – Kentang dan Kailan goreng kuah

Ingredients for 2 servings:

• 1 small bouquet garni
• 200 g water
• 5 g vegetable stock powder
• 25 g carrot(s)
• 10 g onion(s), red, small
• 5 g garlic clove(s)
• 10 g fresh ginger
• 250 g potatoes, waxy
• 2 m.-large Kailan (Chinese broccoli), fresh, with flowers
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

A nonya street food, served with rice upon request. Recipe from Kuta, Bali, Indonesia.

Wash and trim the bouquet garni. Bring the water to a boil, dissolve the vegetable bouillon granules in it, and simmer the bouquet garni in the water with the lid on for 30 minutes. In the meantime, peel the onions and garlic cloves, cut them crosswise into thin slices, and chop finely. Peel the washed ginger, cut them crosswise into thin slices, and chop finely. Peel, wash, and trim the potatoes, then cut into approximately 2 cm pieces. Set the pieces aside, covered with water. Remove the large leaves from the kailan close to the stem and separate the flowers with the small leaves, approximately 8 cm long. Trim the stems about 1 cm off the bottom, peel them, and cut diagonally into approximately 2 cm long pieces. Separate the large leaves lengthwise from the stems. Halve the leaf halves lengthwise and cut them crosswise into approximately 2 cm wide strips. Use frozen for another purpose. For garnishing, wash, peel, and dice a piece of carrot. Remove the bouquet garni from the stock, drain well, and discard. Continue simmering the stock. Strain the potato pieces and dry with kitchen paper. Heat the sunflower oil in a wok until very hot. Add the onions, garlic cloves, and ginger, and stir-fry for 30 seconds. Then add the potato pieces and stir-fry for 2 minutes over reduced heat. Deglaze with the stock, return the mixture to the saucepan, and simmer with the lid on for 15 minutes. Clean the wok. Steam the kailan flowers in a sieve for 4 minutes. Heat the sesame oil in the wok until fragrant. Add the kailan pieces and stir-fry for 2 minutes. After the above 15 minutes, add the sesame oil to the soup and simmer for another 3 minutes. Remove a few potato pieces and mash them. Mix the porridge into the soup. Ladle the finished soup into serving bowls. Garnish with the kailan flowers and diced carrots.