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Thursday, October 22, 2015

Soup Buntut (Indonesian Oxtail Soup)



In Indonesian & English

Bahan

  • 1-1½ kg Buntut sapi-ptg2, Minyak
  • 250 gr Kentang-ptg2, 2 liter Air
  • 6 Cengkeh, 1 Sereh-geprek, Garam
  • 3 batang Seledri, 1½ st Gula merah
  • 2 Pekak, Lada bbk, 1 sm Saus tiram
  • 1 sm Kecap manis, 1 sm Kecap asin
  • 4 st Minyak wijen+6 st Olive oil-aduk
  • 300 gr Wortel-ptg2, 1 st Pala bubuk
Haluskan:

  • 6 Bawang putih, 4 cm Jahe, 2 st Lada
  • 10 Bawang merah, 2 st Ketumbar

Pelengkap:

  • Daun seledri & Daun bawang-iris
  • 2 Tomat-ptg2, Acar ketimun wortel
  • Sambal rawit, Emping/Kerupuk
  • Jeruk nipis/limau, Bawang goreng

Cara membuat

  • Bumbui & remas2 buntut dng campuran minyak wijen, garam & lada bbk. Simpan tertutup di kulkas ± 1-2 jam. Panaskan minyak seckpnya saja di wajan dng panas sedang. Masak buntut hingga semua sisinya kecoklatan. Angkat buntut, sisihkan. Di wajan yg sama, tumis bumbu hls.
  • Mskkan buntut, air, bumbu hls & bumbu2 lain ke panci presto. Masak ± 30-45 mnt/sampai buntut empuk. Mskkan kentang & seledri batang, masak hingga kentang matang. Beri wortel, kecap2 & saus tiram. Bumbui dng garam seckpnya. Aduk rata kmd buang batang seledri, sereh & pekak.
  • Penyajian: Taruh soup dlm mangkuk, taburi seledri, daun bawang, bawang goreng & tomat, beri air nipis. Makan dng sambal rawit, emping/kerupuk, acar.

Ingredients

  • 1-1½ kg Oxtail-cut, 2 lt Water, Salt     
  • 250 gr Potatoes-cut, ground Pepper         
  • 2 Star anises, 1 tbsp Oyster sauce          
  • 3 Celery stalks, 1½ tsp Brown sugar         
  • 1 tbsp Salty soy sauce, 6 Cloves               
  • 1 tbsp Sweet soy sauce, enough Oil          
  • 4 tsp Sesame oil+6 tsp Olive oil-mix         
  • 1 tsp Nutmeg, 300 gr Carrots-cut            
  • 1 Lemongrass-bruised                                 
Grind into a paste:

  • 6 cloves Garlic, 2 tsp Coriander
  • 10 Shallots, 4 cm Ginger, 2 tsp Pepper

Complements:

  • Chopped celery leaves, Crackers
  • Pickled carrots & cucumber
  • 2 Tomato-sliced, Lime/Kaffir lime
  • Sliced green onion, fried Shallots
  • Bird’s eye chili sauce

Directions

  • Season & squeeze the oxtail with oil mixture, enough salt & ground pepper. Cover & let it stand in the fridge for ~ 1-2 hours. Heat enough oil in a pan over medium heat. Stir in the oxtail until all sides become brownish. Remove oxtail; set aside. In the same pan, sauté the spices paste.
  • Put oxtail, water, sautéed spices paste & other spices into a pressure cooker. Cook for ~ 30-45 minutes (until the meat tender). Add in the potatoes & celery stalks; simmer until the potatoes cooked. Stir in the carrots & all sauces. Season with enough salt. Stir until the flavor blended; discard the celery stalk, lemongrass & star anises.
  • Place the soup into serving bowls; put in some tomato & green onions slices. Sprinkle some chopped celery leaves & fried shallots on top; then squeeze in lime/kaffir lime juice. Serve the soup with chili paste, crackers & pickled carrots-cucumber.

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