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Monday, October 26, 2015

Sop Buntut Sapi Bakar (Grilled Oxtail Soup)


In Indonesian & English

Bahan

  • 1-1½ kg Buntut sapi-ptg2, 4 st Garam
  • 1½ lt Air, 5 cm Jahe & 1 Sereh-geprek
  • 3 Pekak, 5 Cengkeh, 10 Baw.merah-ptg2
  • 300 gr Wortel-ptg2, 1½ st Gula, Minyak
  • 5 Kapulaga, 2 Dn. salam, 5 Dn. jeruk
  • 400 gr Kentang-ptg2 bsr, 1 st Pala bubuk
Haluskan:

  • 6 Bawang putih, 2 st Lada, 2 Kemiri
  • 2 st Ketumbar, ½ st Jintan
Olesan: campur semua bahan

  • 2 sm Kecap manis, ¼ st Lada bubuk
  • 1 sm Saus tiram, 1 st Jahe parut
  • 1 st Cabai bbk, 2 sm Margarin
  • 1 sm Kecap inggris

Pelengkap:

  • Dn bawang-iris2, 2 Tomat-potong2
  • Jeruk Nipis/limau, Sambal rawit
  • Bawang goreng

Cara membuat

  • Tumis bumbu halus dng minyak secukupnya. Mskkan buntut, air, bumbu hls & bumbu lain kepanci presto. Masak 30-45 menit/sampai buntut benar2 empuk. Saring kaldu ke dalam panci. Sisihkan buntut. Buang ampas bumbu & rempah2.
  • Ulas semua sisi buntut dng bhn olesan, diamkan ½ jam. Sementara itu siapkan alat panggang Bbq atau panaskan oven 165° C. 
  • Mskkan kentang ke dalam kaldu, masak hingga kentang matang. Beri wortel & cicipi, bumbui dng garam bila perlu. Masukkan tomat potong & daun bawang sebelum disajikan.
  • Bakar/panggang buntut hingga semua sisinya kecoklatan sambil sesekali diulas dengan bahan olesan.
  • Penyajian: Tempatkan sop di mangkuk saji, taburi dng bawang goreng. Letakkan buntut bersama nasi di piring saji lalu kucuri buntut dng air jeruk nipis/limau. Sajikan dengan sambal rawit.

Ingredients

  • 1-1½ kg Oxtail-cut, 1½ lt Water, Oil
  • 5 cm Ginger & 1 Lemongrass-bruised
  • 3 Star anise, 2 Bay leaves, 5 Cloves
  • 300 gr Carrots-cut, 10 Shallots-cut
  • 1½ tsp Sugar, 1 tsp ground Nutmeg
  • 5 Cardamoms, 5 Kaffir lime leaves
  • 400 gr Potatoes-cut big, 4 tsp Salt
Grind into a paste:

  • 6 cloves Garlic, ½ tsp Cumin
  • 2 tsp Coriander, 2 tsp Pepper
  • 2 Candlenuts
Glaze: Combine all ingredients

  • 2 tbsp sweet Soy sauce, 2 tbsp Margarine
  • 1 tbsp Oyster sauce, 1 tsp grated Ginger
  • 1 tsp Chili powder, ¼ tspt ground Pepper
  • 1 tbsp Worcestershire sauce

Complements:

  • Green onions-sliced, 2 Tomatoes-cut
  • Kaffir lime/Lime, Fried shallots
  • Bird’s eye chili sauce

Directions

  • Sauté the spices paste with enough oil. Put oxtail, water, sautéed spices paste & other spices into a pressure cooker. Cook for ~ 30-45 minutes (until not only the meat, but also the cartilage & tendons becomes tender). Strain off the stock into a pot. Keep the oxtail aside; discard all spices & leaves.
  • Brush all sides of the oxtail with glazing ingredients; let it stand for 30 minutes. Meanwhile, preheat a gas/charcoal Bbq grill or preheat the oven to 165° C. 
  • Add potatoes into the stock; cook until the potatoes tender. Put in the carrots; taste & season with salt if it’s necessary. Stir in the tomatoes & green onion before serving.
  • Grill the oxtail just until brownish; flip them over & brush with the glazing in between.
  • Pour the soup into serving bowls; sprinkle fried shallots on top. Place oxtail & steamed rice in serving plates. Squeeze enough kaffir lime juice over the oxtail. Serve it with the chili sauce.

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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