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Monday, March 10, 2014

Pindang Tetelan (Sour Black Beef Soup)


In Indonesian & English

Bahan
  • 800 gr Daging tetelan, 2 kg Tulang kaki
  • 2 Belimbing wuluh-potong 4 (2 Asam jawa)
  • 4 st Gula jawa, 10 Rawit, 3 Daun jeruk
  • 2 Daun salam2 sm Kecap manis, Minyak
  • 5 cm Lengkuas & 10 cm Jahe-geprek
  • 2 Daun bawang-iris, 3½ lt Air, Garam
  • ½ umbi Seledri/celeriac-belah (opsional)
  • 2 Seledri batang-potong2 (opsional)
Haluskan:
  • 2 Bawang putih, 5 Rawit-buang bijinya
  • 2 Kluwak-rendam isi di air hangat dulu
  • 1 Cabai merah, 4 Kemiri, 1 cm Terasi
  • 2 Sereh-putihnya saja, 1 st Ketumbar
  • 1 Tomat, 1 st Lada, 1 st Pala bubuk
  • 8 Bawang merah
Sambal hijau:
  • 15 Rawit, 2 Cabai hijau, ½ st Gula
  • 1 Bawang putih, Garam secukupnya
Pelengkap:
  • Kerupuk kanji & Lontong-potong2

Cara membuat
  • Didihkan air di api besar, masukkan tulang. Rebus di api kecil sampai air berminyak & menjadi kaldu (± 3 jam). Buang busa yang terbentuk di permukaan kaldu & tulang2*. Masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk. Angkat daging & umbi seledri lalu potong2 terpisah, sisihkan. Ukur kaldu sebanyak 1¼ liter (bila kurang jumlahnya, beri air), sisihkan.
  • Tumis bumbu halus dengan sedikit minyak sampai harum, masukkan daging & gula jawa. Aduk hingga rata & daging kecoklatan. Angkat.
  • Didihkan kaldu dengan rawit utuh, belimbing wuluh/asam, daun jeruk, salam & lengkuas. Masukkan daging & seledri batang. Masak hingga bumbu2 meresap, kaldu berkurang & sedikit mengental di atas api sedang, aduk sesekali. Tambahkan umbi seledri, kecap & garam secukupnya, aduk rata. Taburi daun bawang, angkat dari api.
  • Sambal hijau: Goreng cabai2 & bawang putih dalam minyak panas hingga layu. Angkat cabai & bawang putih lalu haluskan bersama dengan garam & gula.
  • Atur Lontong (klik pada link untuk resepnya) di mangkuk saji, siramkan pindang tetelan. Sajikan dengan kerupuk & sambal.
  • * Untuk menghemat waktu, dapat langsung dengan menggunakan 1½ lt konsentrat kaldu cair. Didihkan kaldu, kecilkan api, masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk.

Ingredients
  • 800 gr Flanks meat, 4 tsp Coconut sugar
  • 2 Bilimbi fruit-cut into 4 (2 Tamarind)
  • 3 Kaffir lime leaves, 2 Green onions-sliced
  • 5 cm Galangal & 10 cm Ginger-bruised
  • 2 tbsp sweet Soy sauce2 kg Leg bones
  • 10 Bird`s eye chilies, 2 Bay leaves, Salt
  • 2 Celery stalks-cut (optional), Frying oil
  • ½ Celeriac-halved (optional), 3½ lt Water
Grind into a paste:
  • 1 cm Shrimp paste, 2 Kluwak nuts*
  • 1 Red chili8 Shallots, 4 Candlenuts
  • 5 Birds eye chilies-seeded, 1 Tomato
  • 1 tsp Coriander, 2 cloves Garlic
  • 1 tsp Pepper, 1 tsp ground Nutmeg
  • 2 Lemongrass-white part only
Green chili paste:
  • 15 Birds eye chilies, 2 Green chilies
  • ½ tsp Sugar, 1 clove Garlic, Salt
Complements:
  • Tapioca crackers & Compressed rice cake-cut

Directions
  • Boil the water over high heat; add in the bones. Bring to a simmer over low heat; cook until the broth becomes greasy (~ 3 hours). Remove the bones & any scum that rises to the top of the broth**. Add in the meat, celeriac & ginger. Bring to a simmer & cook until the meat is tender. Remove the meat & celeriac. Cut them small separately; set aside. Save 1¼ liter of the broth (if the broth amount is not enough, add in some water); set aside.
  • Sauté the ground spices with some oil until fragrant. Stir in the meat & coconut sugar until the meat becomes brown. Remove from the heat.
  • Boil the broth with whole bird`s eye chilies, bilimbi fruit/tamarind, kaffir lime leaves, bay leaves & galangal. Put in sautéed meat & celery stalks; bring to a simmer over medium heat. Cook until the flavor blended & the broth thickens; stir occasionally. Add in celeriac, sweet soy sauce & enough salt to taste. Sprinkle the green onion; remove from the heat.
  • Green chili paste: Fry the chilies & garlic in hot oil until wilted. Drain from the oil & then grind them together with sugar & enough salt to taste.
  • Place the Compressed Rice Cake (click on the link for the recipe) in serving bowls. Pour the soup over. Serve with green chili paste & crackers.
  • * Break the kluwak shells & take the nuts out. Soak nuts in warm water until softened. Drain the nuts before grinding.
  • ** To make it quicker, use 1½ lt of beef broth concentrate. Boil the broth. Reduce the heat to low & add in the meat, celeriac & ginger. Bring to a simmer & cook until the meat is tender.

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