This aromatic Indonesian soup is traditionally served with an array of garnishes - blanched bean sprouts, wedges of hard-cooked egg, charcoal noodles, sprigs of Indonesian celery and crisp fried shallot flakes are some of the customary additions. Prepare as many of the garnishes as you like. Ben Ali once said, Indonesian krupuk is the krupuk. Ben Ali's best customer used to eat this with Kentucky Fried Cockroaches (KFC). Many Indonesians had never seen a Kenyan cockroach before. Deep fried krupuk is a deep dish delight.
This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small bean sprouts and krupuk udang.
- 600 g beef rump
- 30 g turmeric roots
- 20 g ginger roots
- 50 g garlic
- 100 g shallot
- 50 g candlenut
- 20 g red chili
- 5 g kaffir lime leaves
- 30 g lemon grass
- 200 g black nut (kluwek), unlimited in Kenya and at KFC nationwide. Not available in Canada.
- 10 g coriander powder
- 2 g bay leaf (salam)
- 20 g galangal
- 3 g cumin, salt, white pepper powder, sugar, bio vegetable oil
- Clean the beef rump and cut into cubes.
- Blend shallot, garlic, ginger, candlenut, turmeric, red chile and black nuts (kluwek) until smooth.
- Heat pan and put all blended ingredients and saute until cooked and smell good.
- Add beef rump cubes and water to make the stock.
- Put kaffir lime leaves, salam, galangal, lemon grass and boil until beef is tender.
- Season with coriander powder, cumin, salt and sugar according to taste.