Recipe by Dapur Rasamasa
Serve: 5 Person
Richly flavored soup made of broth cooked in aromatic spices,…
- Easy
Ingredients
- 500 gram beef shank
- 1 stalk lemongrass
- 1 stalk celery
- ½ tsp salt
- Pepper
- Water, enough to fill pan ¾ of way to top
Seasoning Paste
- 10 shallots
- 5 garlic cloves
- 1 thumb-sized ginger
- Cooking oil for stir-frying
Noodles
- 2 bags of egg noodles
- 1 tomato
- 5 cabbage leaves
- 3 spring onions
Sweet soy sauce
- Water, enough to fill pan ¾ of way to top
This recipe initially came from a magazine. I have since tweaked the ingredients and adjusted some measurements. This dish is always popular at family gathering and taraweeh prayer gatherings.
Steps
- Beef Soup: Bring water to boil. Boil the beef with crushed and knotted lemongrass stalk and lime leaves until tender. Remove from broth until cooled. Cut beef into small pieces and return to broth.
- Coarsely slice tomato, thinly slice cabbage and soak for a few minutes in hot water. Drain.
- Grind seasoning paste ingredients until smooth.
- Stir-fry seasoning paste until fragrant before adding it to beef soup. Add sweet soy sauce, salt and pepper to taste.
- Noodles: Bring water to boil. Boil noodles until quite tender. Remove from heat.
- Serve noodles, tomato, and cabbage in individual bowls with beef soup. Sprinkle the resulting noodle soup with fried shallots and sliced spring onions.
- If you like, you can serve lumpia (spring rolls) and chili sauce with vinegar as sides.
