John Myers
Contents
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Ingredients
The spices:
- 1 size Brown onion
- 2 medium sized Fresh cloves of garlic
- 4 medium sized Fully ripe tomatoes
- 2 Hot peppers, red, long, mild
- 1 size Red pepper
- 2 small Chillies, red, fresh or frozen
- 4 tbsp Sunflower oil
- 400 g Water
- 12 g Beef bouillon, grained
- 1 tbsp Lemon juice
- 2 tbsp Soy sauce, sweet (Kecap Manis)
- 2 tbsp Coconut milk, creamy (24% fat)
- 20 g Diced ginger, fresh or frozen
- 10 cm Cinnamon stick
- 6 Cloves
- 1 pinch Cardamom powder
- 4 Kaffir lime leaves, fresh or frozen
- 2 Bay leaves, dried
For the deposit:
- 1 medium sized Waxy, potatoes
- 2 Stalk Kai –Lan, (Chinese broccoli)
- 1 Hot peppers, red, long, mild
Also:
- 1,5 liter Deep-Frying oil, preferably refined peanut oil
- 1 medium sized Spring onions, fresh or frozen
To garnish:
- 1 medium sized Flaked almonds
- 1 medium sized Flowers and leaves
Instructions
Browning beef:
- Heat the frying oil to 200 degrees. It is hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Brown the beef at room temperature in 2 portions until light brown for about 15 seconds and keep ready.
Prepare vegetables:
- Halve the onion lengthways, cap at both ends, peel and roughly cut into small pieces. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut across into pieces approx. 1 cm wide. Wash the peppers, quarter them lengthways, remove the stem, the grains and the white partitions and cut the quarters across into strips approx. 1 cm wide. Wash the small, red chillies, cut into thirds crosswise, leave the grains in place and discard the stalks.
Ginger cubes:
- 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. Weigh frozen goods and allow to thaw.
Fry vegetables:
- Heat a medium-sized pan, add 2 tablespoons of the peanut oil and let it get hot. Add the onions and roast until the onions turn light brown. Add the prepared vegetables, squeeze the garlic cloves and fry until the tomatoes start to crumble. Add the water, the lime juice and the beef stock, mix everything well and simmer with the lid on for 10 minutes.
Puree:
- Take off the stove, let cool down a bit and purée finely in the blender on the highest setting for 30 seconds. Put the puree together with the browned beef and the spices in a saucepan with a lid and simmer for 3 hours. Stir every now and then so that nothing burns. After 2 hours remove the lid and let the soup boil down until creamy.
For the deposit:
- In the meantime, wash the potatoes, peel them, quarter them lengthways and thirds crosswise for the filling Wash the fresh kai-lan, separate the leaves from the stem. Cut off the woody stem above the first leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into thin rolls. Cut the leaves into small pieces. Keep leaves and stalk rolls ready separately. Freeze unused goods. Measure and defrost frozen goods. Wash the red peppers, remove the stem, cut across into pieces approx. 8 mm wide and leave the grains as they are. Wash the spring onions, remove the wilted leaves and cut into rings approx. 10 mm wide. Keep the white and green parts ready separately.
The spices:
- Wash the red peppers, remove the stem, cut across into pieces approx. 8 mm wide and leave the grains as they are. Wash the spring onions, remove the wilted leaves and cut into rings approx. 10 mm wide. Keep the white and green parts ready separately.
After the 1st boil:
- Remove the cinnamon stick, leaves and cloves. Stir in the soy sauce and coconut milk and season with salt and pepper. Add the potatoes, the kai lan rolls and the white parts of the spring onions and cook for 20 minutes. Shortly before the end of the cooking time, add the green leaves and let simmer for 1 minute.
Garnish and serve:
- Spread the soup on the serving bowls, garnish and serve with toasted baguette or white rice.
Country and people:
- The Gilis are 3 small islands off Lombok in the west. The one closest to Lombok is called Gili Air (air = water) because there used to be a fresh water source there, which has now dried up after an earthquake. The Gilis are a popular tourist destination and the restaurants there are of a remarkable standard.
