SOP BUNTUT/OXTAIL SOUP Hotel Borobudur, Jakarta, Indonesia

INGREDIENTS
1 kg. oxtails, cut into 2.5cm (1 inch) pieces
2 liters water

SEASONINGS 15 g fresh ginger, crushed
1 tablespoon grated nutmeg
2 whole cloves
5 tablespoons sweet soy sauce
1 tablespoon rock salt
1 tablespoon white pepper powder

CONDIMENTS
4 spring onions (scallions), finely sliced
4 spring onions (scallions), chopped and fried
3 tomatoes cut into small wedges
100 g (3-1/2 oz) fried emping (small crackers)
Acar (pickled carrot, celery and golden shallots)
Sambal (chili sauce made with fresh red chili)
2 limes cut into round wedges

PREPARATION
Blanch the pieces of oxtail in boiling water and drain. Put the oxtail pieces in a large saucepan and cover with water. Bring to boil over medium heat, add seasonings, then reduce to a simmer. Cook for 3-4 hours until the meat falls off the bones. Season with sweet soy sauce and rock salt and simmer for 15 more minutes. To serve, place 3-4 pieces of oxtail in bowl along with soup. Garnish with the fresh and fried spring onions and tomato wedges. Serve with fried emping, acar, sambal and lime wedges and steamed rice. Serves 3.
(SECRET TIP – Best to eat 1-2 days after initial preparation!)

06.06.2011. 04:11

Laksa Udang Sumatra

Rice Noodles and Prawn in a coconut and chili broth. For 4 portions.

30 ml oil for frying
400 gr round thick rice noodle
40 g bean sprouts
12 pcs boiled quail egg
200 g tofu, cut rectangular and deep fried
200 g fish cake, sliced
100 g fish or squid ball, sliced
200 g prawn tail
400 ml chicken or prawn stock
400 ml thick coconut milk
240 g laksa paste
4 pcs lemongrass, bruised
4 pcs lime leaf
20 gr laksa leaf
20 g fried dried shrimp, ground 4 pcs coriander leaves

Method:
• Heat oil in a large sauce pan, stir in laksa paste and cook, stirring until fragrant for 4-5 minutes.
• Add the lemongrass, lime leaf and stock. Stir until thoroughly combined. Let it boil and reduce heat and simmer for 10-15 minutes.
• Add the prawn tail , laksa leaf and coconut cream, seasoning with salt and pepper simmer again until prawn is just cooked and sauce is thicken.
• Place noodles in a serving bowl with bean sprout, quail egg, fish cake, fish or squid ball and tofu. Pour the laksa broth.
• Garnish with coriander leaf and fried dried shrimp

Laksa Paste Basic
50 g dried shrimp
60 ml oil for frying
150 g shallot,chopped
100 g garlic,chopped
10 g roasted shrimp paste, ground
100 g galangal, fine chopped
50 g lemongrass, fine chopped
60 g turmeric, chopped
200 g red chili, chopped
60 g candlenut
4 tbsp fish gravy

Method:
• Place dried shrimp in a bowl and add enough boiling water to cover. Allow to stand for 15 minutes until soft. Drain then place dried shrimp in food processor to become ground.
• Blend or mortar all ingredients until become a paste. And cooked all ingredients until fragrant and cooked.

16.05.2011. 08:57

Bebek Panggang Pangsit “Wotie” (Central Java)

Roasted Duck Potsticker and water chestnuts, Shitake with plum sauce Serve 4 portion

20 pcs Potsticker 300 ml water or stock 200 ml plum sauce (R) 4 sprig coriander leaf, as garnish

Method:
• Heat Teflon and seared the potstickers until golden brown.
• Add water or stock; cover Teflon until the potstickers are cooked.
• Served with plum sauce.

Potsticker filling
100 g Roasted duck, cut diced
60 g minced chicken
60 g water chestnut, diced
60 g shitake mushroom, diced
30 g Red chili paste (sambal terasi/Chinese chili paste)
30 g plum sauce (ready made)
10-15 pcs Gyoza wrapper (round)

Method:
• Mix all ingredients and season with salt and pepper to taste
• Take 20 gr of the mixture and put in the middle of the gyoza wrapper, folded both side and make a nice wrinkle on the edges and flat the bottom part.
• Do to all the mixture until done. Keep refrigerated before cookimg.

Plum Sauce
200 ml plum sauce (ready made)
20 g red chili brunoise
10 cc honey
1 tsp Kikkoman soy sauce Salt and pepper to taste

Method:
• Blended all the ingredients until well combined

16.05.2011. 08:52