Spiced Innards Soup Recipe

Spiced Innards Soup Recipe

Ingredients :

250 g brisket, boiled and cut into small bite-size pieces

1 kg innards, boiled and cut into small bite-size pieces

5 tablespoons cooking oil

3 salam leaves

5 cm cinnamon stick

1/2 nutmeg, bruised

1 liter stock

500 cc thick coconut milk

2 sprigs Chinese parsley, chopped finely

4 scallions, sliced finely

3 tomatoes, sliced finely

3 tablespoons fried shallots

1 lime, sliced

4 tablespoons sweet soy sauce

100 g Melinjo nut crakers

 

Spices (ground)

7 cloves garlic

10 shallots

2 teaspoons fresh ginger, chopped

2 teaspoons galangal, chopped

1/2 tablespoon cilantro

2 teaspoons peppercorns

1/2 teaspoon cumin, roasted

3 candlenuts, roasted

 

Method :

Heat a wok with oil and saute the ground spices, salam leaves, cinnamon and nutmeg until fragrant. Add the brisket and innards, stir well. Pour in the stock and simmer over low heat until cooked. Add coconut milk and continue to stir occasionally. Simmer over low heat until fragrant. Serve hot.

 

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