>> Tuesday, May 20, 2008
I made mistake in seeing the amount of clove using, I read it as 30 instead of 3. It happened because above it was the amount of onion using (30 grams). Lucky me, those 30 cloves enriched the flavor of the soup, spicy! Rempah banget! Yummie!
Anne, thanks for the recipe. As soon as I get beef oxtail, I will make the fried one ;)
Recipe Source: Sop Buntut Goreng ala The Peak Resort Dining, From Anne's kitchen with love
8 big size potatoes, peeled, cleaned, cubed
6 carrots, peeled, clean, ring sliced (as desired)
5 chery tomatoes, cubed
Vegetabel oil for sautéing
Water as need (for boiling)
Salt, pepper and sugar as needed
2 medium sized onion, diced
4 cloves of garlic, bruised
4 knucklebones ginger, bruised
30 cloves (can be reduced - it became 30 due to my mistake in reading the recipe)
Fried red onion (bawang goreng)
Sliced green onion
Sambel cabe rawit
1. Boil beef shank using pressure cooker for 25 minutes. Sift the broth and set aside.
2. Reboil beef shank (using the broth) together with potatoes and carrots over moderate heat.
3. Heat oil in a skillet. Sauté all spices until fragrant and wilted, then add into the boiling beef. Season with salt, pepper and sugar. Mix well and continue cooking over small heat until set.
4. Adjust the taste, add salt, pepper and sugar when needed. Remove from the heat. Served with steamed rice or rice cake. Garnish with fried onion and green onion.