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Thursday, July 14, 2016

Sayur Lebui Khas Lombok (Black Bean Soup à la Lombok)



In Indonesian & English

Bahan
  • 150 gr Kacang hitam, 3 Cabai besar-iris
  • 5 Bawang merah-iris tipis, 1 st Kaldu bubuk
  • 100 gr Labu kuning/labu siam-potong dadu
  • 1 Belimbing wuluh-potong2 (1 st Air nipis)
  • 150 gr Daging-iris2 (opsional), 4 st Garam
  • 3-5 Rawit utuh, 1 st Gula200 ml Santan
  • 2 cm Lengkuas & 1 Sereh-geprek, Minyak
  • 1 cm Kencur & 1 cm Jahe-cincang, 2 lt Air
  • 2 cm Kunyit & 3 Bawang putih-cincang
  • 2 tangkai Kemangi-petik daun, 3 Dn salam

Cara membuat
  • Rendam kacang dalam air minimal selama 8 jam sampai semalaman. Masukkan kacang ke panci, beri air lalu rebus dengan api besar sampai mendidih. Putar api ke kecil, tutup panci & rebus hingga kacang mulai lunak. Masukkan daging, masak hingga daging empuk & kacang benar2 lunak.
  • Tumis bawang merah, cabai iris, bumbu cincang, lengkuas, sereh & salam sampai wangi. Masukkan tumisan & belimbing wuluh ke dalam rebusan kacang hitam. Masak hingga mendidih.
  • Tambahkan labu, rawit utuh, kaldu bubuk & gula. Masak hingga labu matang & sebagian kacang pecah. Beri santan & bumbui dng garam. Masak sambil sesekali diaduk hingga rasa menyatu.
  • Masukkan daun kemangi sesaat sebelum sayur diangkat dari api. Aduk rata.

Ingredients
  • 150 gr Black beans, 3 Big chilies-sliced
  • 5 Shallots-thinly sliced, 3 Bay leaves
  • 100 gr Butternut squash/chayote-diced cut
  • 3-5 whole Bird`s eye chilies, 2 lt Water
  • 150 gr Beef-sliced (optional), Frying oil
  • 1 Bilimbi fruit-cut (1 tsp Lime juice)
  • 2 cm Galangal & 1 Lemongrass-bruised
  • 1 cm Ginger-minced, 1 tsp Broth powder
  • 2 cm Turmeric & 3 cloves Garlic-minced
  • 1 cm Lesser galangal-minced, 4 tsp Salt
  • 200 ml Coconut milk, 1 tsp Sugar
  • Leaves of 2 stalks Lemon basil

Directions
  • Soak beans in water for 8 hours until overnight. Put the beans in a pot & add in water. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans starts to become soft. Add in sliced beef; cook until the beef tender & the beans become really soft.
  • Sauté sliced ingredients, minced spices, galangal, lemongrass & bay leaves until fragrant. Put sautéed ingredients & bilimbi fruit into the soup. Bring it to a boil.
  • Add in the squash/chayote, whole bird`s eye chilies, broth powder & sugar. Cook until the squash becomes soft & some of the beans break down. Pour in coconut milk & season with enough salt. Keep on cooking & stirring the soup once in a while until the flavor blender.
  • Stir in the lemon basil leaves right before you remove the pot from the heat.

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