Oxtail soups

Basic Oxtail Recipe Ingredients:

1 1/2 pounds beef oxtail, cut into pieces 4 shallot onions, quartered 5 cloves garlic, chopped 1 teaspoon salt 1 teaspoon peppercorns 1 stick of cinnamon 1 stalk of lemon grass 1-inch piece of ginger root, peeled 5 cloves 1/2 teaspoon ground nutmeg

Preparation:

Fill a large pot with water, and add the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 3 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups. The cooking time can be reduced to about one hour when using a pressure cooker.

Oxtails produce a lot of fat as they cook. Strain the excess grease before serving, or let the soup cool and refrigerate it overnight to harden the floating fat and make it easier to remove.

Garnish the soup with chopped green onions and fried onions.

Beef stew

Ingredients:

• 3 lbs boneless chuck roast, cut into 2-inch pieces
• 3 tbsp vegetable oil
• 2 tsp salt
• 1 tbsp freshly ground pepper
• 2 yellow onions, cut into 1-inch chunks
• 1/4 cup flour
• 3 cloves garlic, minced
• 1 cup honey
• lemon juice 
• 3 cups beef broth
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1-inch slices
• 2 stalks celery, cut into 1-inch slices
• 3 large russet potatoes, peeled and cut in eighths
• fresh parsley to garnish (optional)

1. On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
2. When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
3. Once browned, remove the beef with a slotted spoon set aside.
4. Add the onions and sauté for about 5 minutes, until softened.
5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
6. Add the garlic and cook for 1 minute.
7. Add honey , lemon juice and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the honey and lemon juice  as it comes to a simmer.
8. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
10. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
11. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

Wonton Soup

Ingredients:
3 oz raw shrimps
1tsp dried shrimp (fried and crushed)
3 oz ground pork
4 water chestnuts, finely chopped
3 spring onions finely chopped
1 tsp cornstarch
1/2 tsp salt
1 tsp oyster sauce
1/4 tsp sesame oil
24 wonton wrapper
1 egg white, slightly beaten

Soup:
4 cup chicken broth
1 tsp salt
a dash of ground white pepper
2 tbsp chopped spring onions
chopped lettuces (optional)

Method:
Rinse, peel and divine shrimps. Chop finely the shrimp. In a bowl, mix chopped shrimp, fried dry shrimp, ground pork, water chestnuts, spring onions, cornstarch, salt, sesame oil, oyster sauce and ground white pepper.

Take 1/2 tsp of filling mixtures in center of wonton wrapper.Fold and form a triangle shape of wonton. Brush one corner of triangle with white egg and bring corners together to seal. Repeat with the remaining wonton wrappers. Cover wonton filling and wrapper with plastic wrapper to keep them dried out.

On a saucepan, heat water to boiling and when it;s boiling, reduce the heat and add wonton. Simmer for about 2 minutes or until wonton is cooked through (floating), then drain and rinse it under cold water. Place in a bowl and add some cooking oil/sesame oil to keep them from sticking.

On a cooking pot, heat the chicken broth and salt. Add spring onions , chopped lettuces, and wonton to the soup. Remove from the heat and serve hot.

Soto Lamongan

 Ingredients:
300 grams chicken
1500 ml of water to boil
1 cm galangal, smashed
2 cloves seeds
1 stalk lemongrass, crushed
salt to taste
cooking oil

 Spices:
3 cloves garlic
2 cm turmeric
2 cm ginger
1 / 2 teaspoon pepper
1 1 / 2 teaspoon coriander
4 candlenuts

Complement:
100 grams of bean sprouts
50 grams of bean threads, soak
100 grams of white cabbage, finely sliced
2 boiled eggs, halved
1 tablespoon fried garlic
lime
Sweet soy sauce

Method:

1. Boil chicken with ginger, cloves, lemongrass, and salt.
2. Meanwhile, for ground spices, then saute until fragrant, put in chicken stew.
3. Remove the chicken then slice into small pieces. Set aside.
4. Arrange in a bowl, bean sprouts, Soun, white cabbage, chicken, boiled eggs, and pour the gravy.
5. Complete with chili sauce, soy sauce, and sprinkle with fried garlic.

Bakmoy

 

 Bahan-bahan

Bakmoy:

• 500 gr Babi cincang. ( Bisa diganti dengan Ayam)
• 1 liter air
• 250 gram udang, kupas
• 2 buah tahu putih, potong bentuk dadu, goreng setengah matang
• 3 siung bawang putih, cincang halus
• 2 sendok makan kecap ikan
• 2 sendok makan kecap manis
• 1/2 sendok teh merica bubuk
• 2 batang seledri, iris halus
• 1 sendok teh garam
• 1 sendok makan bawang merah goreng
• 125 cc kaldu ayam

Kuah ayam:

• 750 cc kaldu ayam
• 1/2 sendok teh merica bubuk
• 1 sendok teh garam
• 1 batang daun bawang, iris tipis

Sambal kecap:

• 10 buah cabai rawit
• 2 siung bawang putih, iris tipis
• 100 cc kecap manis

Cara membuat

Bakmoy: didihkan air, pakai tulang2 Ayam untuk Kaldu atau gunakan kaldu ayam untuk memasak kuah ayam.

Tumis bawang putih sampai kuning, lalu masukkan daging babi, udang, dan tahu goreng, aduk rata.

Masukkan kecap ikan, kecap manis, merica bubuk, dan garam, aduk rata, lalu tambahkan kaldu ayam, aduk rata, masak sampai kuah habis.

Masukkan daun seledri, aduk rata, angkat dari api, lalu taburi dengan bawang merah goreng waktu menghidangkan.

Kuah ayam: didihkan kaldu ayam, lalu masukkan merica bubuk dan garam, aduk rata, angkat dari api, taburi dengan daun bawang.

Sambal kecap: tumis cabai rawit dan bawang putih sebentar, angkat, tiriskan, haluskan, lalu tambahkan kecap manis, aduk rata.

Soto Bandung

 

INGREDIENTS:

250 g brisket beef
1 radish, thinly sliced .
2 liters water

2 cloves garlics, ground
¼ tsp ground white pepper
1 stalk lemon grass, crushed

2 cm ginger, peeled, crushed
2 (salam) bay leaves
1 tsp salt
1 spring onion, thinly sliced
1 stalk  celery, thinly sliced
fried shallots 

method:

      1. Place 2 liters of water in a pot, boil the beef with lemongrass, a pinch of salt, crushed ginger, and salam bay leaves until the beef is tender ( water reduce to 1 liter), drain, cut into cubes, set aside.

       2. Strain off the beef stock and re-boil it in adding ground garlics, ground white pepper and salt.

          3, Put the cubes sized beef into a pot and let it boiled until tender . Remove from the heat.

          4. Place sliced radish into a bowl, add the clear soup and the beef, add fried      shallots on top together with sliced  celery and roasted soy beans( optional). Serve immediately.

Hot and Sour Soup

Recipes From Food Network Kitchens

Ingredients

• 4 ounces pork tenderloin
• 5 cups chicken broth, homemade or low-sodium canned
• 2 tablespoons broken tree ear mushrooms
• 10 dried shitake mushrooms
• 2 cloves garlic, crushed and peeled
• 1/2-inch slice fresh ginger
• 3 scallions
• 1 tablespoon soy sauce
• 3 tablespoons balsamic vinegar plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt plus more to taste
• 3 tablespoons cornstarch dissolved in 3 tablespoons cold water
• 1 large egg lightly beaten
• 1/2 teaspoon Asian toasted sesame oil
• 4 ounces firm tofu (bean curd), cut into 1/2-inch cubes

Directions

Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.

Hmmmm..., so Yummy!!

Zuppa Soup

Musim hujan enaknya makan yang hangat hangat ..Mumpung masih punya stock puff pastry di freezer jadilah Zuppa Soup...

Bahan:
150 g puff pastry, siap pakai
2 buah mangkuk sup tahan panas
Isi:
1 sdm mentega
20 g bawang Bombay, cincang
75 g daging ayam, potong kecil
100 g jamur kancing, iris halus
1 sdm tepung terigu
600 ml susu segar
1/2 sdt merica bubuk
1 sdt garam


Cara membuat:
Isi:
-Tumis bawang Bombay  hingga layu.
-Masukkan ayam yang sudah dipotong-potong.
-Kemudian masukkan jamur dan aduk hingga layu.
-Taburi tepung terigu, aduk rata.
-Tuangi susu sambil aduk hingga licin., didihkan. Angkat.
-Tuang ke dalam  mangkuk tahan panas.
- Tutup dengan sepotong puff pastry.
-Olesi puff pastry dengan telur. Panggang dalam oven panas hingga mengembang dan matang. Angkat. Sajikan panas.