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350 g
2 liters
2
1 cm
1/2 teaspoon
1/2 teaspoon
1 clove
75 g
200 g
2
2 sprigs
2 tablespoons
Spicy Sauce
15
1 tablespoon
1/2 teaspoon
Serve with :
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Brisket or offal
Water
Salam leaves (or bay leaves as
substitute)
Galangal, bruised
Salt
Pepper
Garlic, finely sliced, fried
White soybeans, blanched, cooled
White radish, peeled and sliced
Spring onions, finely sliced
Chinese parsley, finely sliced
Fried shallots
Bird's eye chilies, boiled, ground
Water
Vinegar
Salt
Sweet soy sauce
Lime, sliced
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Method :
- Combine all the
ingredients for spicy sauce and mix well.
- Boil beef with salam
leaves, galangal and salt until tender.
- Remove beef from the pot,
reserving 1 1/2 liters stock.
- Cut the beef into 1 cm
cubes, and add to the stock.
- Add pepper and fried
garlic.
- Bring to the boil.
- Add radish to beef stock
and simmer until cooked.
- Drain soybeans and add a
dash of salt.
- Fry until golden brown and
dry, then drain.
- Serve soup garnished with
spring onion, Chinese parsley, fried soybeans and fried shallots.
- Serve with spicy sauce,
sweet soy sauce and slices of lime.
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