Sago Ball Soup (Sup Kapurung)

Sago ball :
1 cup sago flour (cassava flour)
a bit of tap water
boiling water

Soup :
100 gr Anchovy (or shrimp)
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

chinese morning glory
callalo
any green veggies
corn kernels
tomato sliced
Young mango shradded

Chilli sauce :
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake (trasi)

To prepare the sago ball, add boiling water into the bowl filled with thick sago paste, leave a minute until it turns transparent, stir fast until all sago is done.

Bring to boil all other ingredients to make the soup (except the chilli sauce and sago ball.)

To serve, add sago balls into the soup, mix veggies and lime. Serves in bowl with shredded young mango.

For chilli sauce, blanched and ground with mortar and pestle.

Sago Ball Soup (Sup Kapurung)

Sago ball :
1 cup sago flour (cassava flour)
a bit of tap water
boiling water

Soup :
100 gr Anchovy (or shrimp)
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

chinese morning glory
callalo
any green veggies
corn kernels
tomato sliced
Young mango shradded

Chilli sauce :
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake (trasi)

To prepare the sago ball, add boiling water into the bowl filled with thick sago paste, leave a minute until it turns transparent, stir fast until all sago is done.

Bring to boil all other ingredients to make the soup (except the chilli sauce and sago ball.)

To serve, add sago balls into the soup, mix veggies and lime. Serves in bowl with shredded young mango.

For chilli sauce, blanched and ground with mortar and pestle.

Eeesy Peeeezy "Snow Day" Soup

After having lived in Michigan, New York, and Kansas, we are doing our fair share of chuckling down here in the balmy South. 

Everyone was in panic mode over below freezing temperatures that we have been experiencing.  

It's amazing how quickly one acclimates to a new climate.  

Thursday, we declared a "snow day" in anticipation of the few days of REAL winter that this souther city will have.  Our kiddos have been going through a bit of "snow day" withdrawal down here in the South.  

The entire city here was shut down on Friday due to an impending ice storm.  
Isn't that terrible?

Isn't that wonderful?!  

We were so inclined to do all of the requisite "snow day" activities of course!  

My kids and my hubby were delighted.  His company  even sent home all employees from work!  The road conditions were truly terrible and the city has no equipment to handle or prep for the dangerous ice conditions that covered all of the major highways.  

My lovely family, of course, looked toward me in anticipation of "Snow Day Soup".

For dinner... hot, vitamin-packed, eesy-peezy soup.  

Pasta and Chick-Pea Soup:

Serves 4-6

4 tablespoons olive oil

1 onion, minced

2 carrots, minced

2 celery stalks, finely chopped

14-oz can chick-peas, rinsed and drained

7-oz can cannellini beans, rinsed and drained

7-oz cup passata (pureed tomatoes)

1/2 c. water

1 1/2 quart vegetable or chicken stock

1 sprig of rosemary, plus a few leaves to garnish

scant 2 cups dried conchiglie (don't overdue it because the pasta expands!)

salt and freshly ground black pepper

(I added a handful of fresh spinach leaves)

shavings of Parmesan cheese, to serve

Heat the oil in a large saucepan.  Add the chopped vegetables and cook over low heat, stirring frequently, for 5 - 7 minutes.  

Add the chick-peas and cannellini beans, stir well to mix, and cook for 5 min.  

Stir in the passata and water.  Cook, stirring for 2-3 min.

Add 2 c. stock, rosemary sprig, and salt and pepper.  Bring to a boil.  Lower heat, simmer for 1 hr.

Pour in remaining stock, add pasta, bring to a boil.  Simmer 7-8 min. until pasta is cooked.  Remove rosemary sprig.  Serve in bowls sprinkled with Parmesan shavings.

Tonight's the Night

French onion soup with crusty baguettes and gruyere cheese

I've been enjoying flipping through my new cookbook, The French Country Table. 

 Remember?  

The one sitting pretty on my bedside table.

  Riley was looking through it over the weekend.  He is getting more and more interested in cooking. 

 I think that is so charming about him. 

 He really enjoys food.  It seems natural that he is becoming curious about how it is cooked.  He pointed to a french onion soup on one of the pages.  

It looked really delicious; however,  I was drooling a bit over the beautiful white bowls used in the photo.  I wanted to encourage this newfound interest in cooking he is developing so I suggested we make it. 
We did!

 It was delicious!
 Sauteed onions, white wine, fresh tarragon, crunchy bread and bubbly gruyere cheese.  A great combination for an easy dinner.

 Now he is suggesting we cook something new every weekend.

  How fun.

  A new hobby is emerging. 
What a cool son. 

Here is our soup.

Spicy Tegal Soup Traditional Style (Soto Tegal)

150 g chicken breast boiled, fried, and cubed
100 g cow's heart boiled, fried, and cubed
100 g tripe boiled, fried, and cubed
150 g boiled chicken intestine, fried
750 ml stock
100 g bean sprouts, blanched, drain
5 tbsp sliced green onion
3 tbsp fried sliced shallots
2 tbsp fermented soybean (miso)
2 tbsp oil for sauteing

Spices :

3 tbsp sliced shallots
1 tbsp sliced garlic
5candlenuts
1 tsp shrimp paste
1 tbsp sliced boiled red chilies
2 1/2 tbsp sliced capsicums
1 tsp sliced galangal
2 salam leaves/bay leaves
1 stalk lemon grass
1 tsp sugar
1 tsp salt

Sambal Tauco :

1 tbsp sliced red chilies
1 tbsp fermented soybean (miso)
1 tsp sugar
1 tbsp oil
To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.

Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.

In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.

Serve with sambal tauco and sliced lime.

To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.

Spicy Tegal Soup Traditional Style (Soto Tegal)

150 g chicken breast boiled, fried, and cubed
100 g cow's heart boiled, fried, and cubed
100 g tripe boiled, fried, and cubed
150 g boiled chicken intestine, fried
750 ml stock
100 g bean sprouts, blanched, drain
5 tbsp sliced green onion
3 tbsp fried sliced shallots
2 tbsp fermented soybean (miso)
2 tbsp oil for sauteing

Spices :

3 tbsp sliced shallots
1 tbsp sliced garlic
5candlenuts
1 tsp shrimp paste
1 tbsp sliced boiled red chilies
2 1/2 tbsp sliced capsicums
1 tsp sliced galangal
2 salam leaves/bay leaves
1 stalk lemon grass
1 tsp sugar
1 tsp salt

Sambal Tauco :

1 tbsp sliced red chilies
1 tbsp fermented soybean (miso)
1 tsp sugar
1 tbsp oil
To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.

Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.

In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.

Serve with sambal tauco and sliced lime.

To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.

Beef Rib Soup (Sup Iga Spesial)

1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt

1 stalk lemon grass
2 cm cinnamon
6 tomatoes diced
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil

Spices :

1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
4 tbsp sliced garlic
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder

Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.

Pound the roasted coconut until smooth an oily, set aside.

Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.

Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.

Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.

Transfer into a serving bowl and serve.

Beef Rib Soup (Sup Iga Spesial)

1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt

1 stalk lemon grass
2 cm cinnamon
6 tomatoes diced
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil

Spices :

1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
4 tbsp sliced garlic
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder

Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.

Pound the roasted coconut until smooth an oily, set aside.

Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.

Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.

Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.

Transfer into a serving bowl and serve.

Beef Soup Bandung Style (Soto Bandung)

250 g beef brisket
100 g boiled soy bean, fried
125 g white radish, thinly sliced
3 tbsp sliced celery
3 tbsp fried sliced shallots
3 tbsp sliced green union
1 stalk lemon grass, bruised
2000 ml water
2 1/2 tbsp sliced shallots
1 tbsp sliced garlic
1 tbsp peppercorn
1 tsp salt
1 tsp sliced ginger
Sweet soy sauce

Chili paste (Sambal):
Red capsicums
Salt
Vinegar

put water and beef in pan, boil until the beef tender and the stock remains 1000 ml. Take out the beef, cut into small pieces.

Blend shallots, garlic, pepper, salt, and ginger into a paste. Add this paste into the boiling stock. Add lemon grass and green onion.

Add the pieces of beef and white radish into the boiling stock and keep cooking until the white radish is cooked.

Serve the hot soto in a bowl. Add fried soybean, sprinkle with celery and fried shallots. Serve with sweet soy sauce and sambal cuka.

Sambal: boil the red capsicums. Drain and blend, add salt and vinegar, mix well.

Beef Soup Bandung Style (Soto Bandung)

250 g beef brisket
100 g boiled soy bean, fried
125 g white radish, thinly sliced
3 tbsp sliced celery
3 tbsp fried sliced shallots
3 tbsp sliced green union
1 stalk lemon grass, bruised
2000 ml water
2 1/2 tbsp sliced shallots
1 tbsp sliced garlic
1 tbsp peppercorn
1 tsp salt
1 tsp sliced ginger
Sweet soy sauce

Chili paste (Sambal):
Red capsicums
Salt
Vinegar

put water and beef in pan, boil until the beef tender and the stock remains 1000 ml. Take out the beef, cut into small pieces.

Blend shallots, garlic, pepper, salt, and ginger into a paste. Add this paste into the boiling stock. Add lemon grass and green onion.

Add the pieces of beef and white radish into the boiling stock and keep cooking until the white radish is cooked.

Serve the hot soto in a bowl. Add fried soybean, sprinkle with celery and fried shallots. Serve with sweet soy sauce and sambal cuka.

Sambal: boil the red capsicums. Drain and blend, add salt and vinegar, mix well.

Banjar Clear Soup (Soto Banjar)

Soup
1 whole chicken. cut into 4 pieces
1,5 litres water
1/2 teaspoon white pepper
4 spring onion, chopped
2 chinese celery, chopped
10 shallots
5 cloves garlic
1/2 whole nutmeg
5 cm cinnamon stick
4 cloves
2 pods cardamon
2 tablespoons cooking oil

Condiments
100 gr mungbean noodles, blanch with boiling water for 2 minutes
3 hard boiled eggs, cut into wedges
50 gr beansprouts, blanch with boiling water for 1 minute
deep fried shallot flakes
frikadel potatoes (recipe here)
sweet soy sauce
2 limes, cut into wedges

Chili paste
5 red chili
10 thai eye’s chili
5 candlenut,
1 teaspoon shrimp paste
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil

Wrap nutmeg, cinnamon, cloves and cardamon with a piece of cloth (preferably some type of muslin). Set aside.
Grind shallots and garlic into fine paste. Heat 2 tablespoons cooking oil over high heat for 2 minutes. Toss in the spices in muslin.
In a big stock pot, add the water and the spices from above, cover and cook over low heat for 10 minutes.
Add pieces of chicken into the pot. Cook for another 20 minutes.
Remove chicken pieces. Shred the meat and get rid off the bones.
Set aside.

To prepare the chili paste, put all the ingredients in a spice grinder and grind them into paste.

To serve, ladle the soup into individual serving bowls. Add mungbean noodles, beansprouts, shredded chicken, bitter-nut crackers, perkedel potatoes and hard boiled egg wedges.
Sprinkle some shallot flakes and a couple of dash of soy sauce with squirts of lime juice before serving.

Add chili paste moderately and mix everything up.
Serve with warm rice

Banjar Clear Soup (Soto Banjar)

Soup
1 whole chicken. cut into 4 pieces
1,5 litres water
1/2 teaspoon white pepper
4 spring onion, chopped
2 chinese celery, chopped
10 shallots
5 cloves garlic
1/2 whole nutmeg
5 cm cinnamon stick
4 cloves
2 pods cardamon
2 tablespoons cooking oil

Condiments
100 gr mungbean noodles, blanch with boiling water for 2 minutes
3 hard boiled eggs, cut into wedges
50 gr beansprouts, blanch with boiling water for 1 minute
deep fried shallot flakes
frikadel potatoes (recipe here)
sweet soy sauce
2 limes, cut into wedges

Chili paste
5 red chili
10 thai eye’s chili
5 candlenut,
1 teaspoon shrimp paste
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil

Wrap nutmeg, cinnamon, cloves and cardamon with a piece of cloth (preferably some type of muslin). Set aside.
Grind shallots and garlic into fine paste. Heat 2 tablespoons cooking oil over high heat for 2 minutes. Toss in the spices in muslin.
In a big stock pot, add the water and the spices from above, cover and cook over low heat for 10 minutes.
Add pieces of chicken into the pot. Cook for another 20 minutes.
Remove chicken pieces. Shred the meat and get rid off the bones.
Set aside.

To prepare the chili paste, put all the ingredients in a spice grinder and grind them into paste.

To serve, ladle the soup into individual serving bowls. Add mungbean noodles, beansprouts, shredded chicken, bitter-nut crackers, perkedel potatoes and hard boiled egg wedges.
Sprinkle some shallot flakes and a couple of dash of soy sauce with squirts of lime juice before serving.

Add chili paste moderately and mix everything up.
Serve with warm rice

Clear Spinach Soup (Sayur Bening)

2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

Slice corn from cob.

Cook it with other ingredients except spinach until done.

Add spinach, mix & continue cooking for 2 mins.

Remove from heat

Serve hot.

Clear Spinach Soup (Sayur Bening)

2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

Slice corn from cob.

Cook it with other ingredients except spinach until done.

Add spinach, mix & continue cooking for 2 mins.

Remove from heat

Serve hot.

Madurese Chicken Soup (Soto Ayam Madura)

1 Chicken
1 Large Onion
3 Cloves Garlic
3 cm Ginger root
2 red chilli pepper
1 tsp Turmeric
1 bunch parsley
2 strands Lemon grass
2 tsp Kecap Manis
3 Eggs
3 Potatoes
oil
pepper & Salt to taste

Clean and skin the chicken. Slowly boil in 1½ Ltr water until well done.

Take meat from bone and return the bones to the water to make a stock. Shred meat and set aside.

Clear stock by passing through a muslin cloth. Boil Potatoes in water and mash with 1 egg and pepper & salt. Roll into small croquettes ( 2 cm thick 4 cm long ).

Deep fry in hot oil. Hard boil remaining eggs and slice.

Put Onion, Garlic, Ginger, Chilli and Turmiric in a pestle and mortar or food processor and make into paste.

Put 1 tbl oil in hot wok and fry paste for 3 minutes. Chop the parsley and bruise Lemon grass. Add Stock, Chicken, Ketjap manis, Parsley and Lemon grass to pastemix and heat through. Add pepper and salt to taste.

Put Potato croquettes and sliced egg in bowl and laddle the soep over this.

Serve with Sambal ulek and Kecap Manis.

Madurese Chicken Soup (Soto Ayam Madura)

1 Chicken
1 Large Onion
3 Cloves Garlic
3 cm Ginger root
2 red chilli pepper
1 tsp Turmeric
1 bunch parsley
2 strands Lemon grass
2 tsp Kecap Manis
3 Eggs
3 Potatoes
oil
pepper & Salt to taste

Clean and skin the chicken. Slowly boil in 1½ Ltr water until well done.

Take meat from bone and return the bones to the water to make a stock. Shred meat and set aside.

Clear stock by passing through a muslin cloth. Boil Potatoes in water and mash with 1 egg and pepper & salt. Roll into small croquettes ( 2 cm thick 4 cm long ).

Deep fry in hot oil. Hard boil remaining eggs and slice.

Put Onion, Garlic, Ginger, Chilli and Turmiric in a pestle and mortar or food processor and make into paste.

Put 1 tbl oil in hot wok and fry paste for 3 minutes. Chop the parsley and bruise Lemon grass. Add Stock, Chicken, Ketjap manis, Parsley and Lemon grass to pastemix and heat through. Add pepper and salt to taste.

Put Potato croquettes and sliced egg in bowl and laddle the soep over this.

Serve with Sambal ulek and Kecap Manis.

Shrimp Soup Indonesian Style (Laksa Udang)

1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped

Break the rice sticks into a pan and cover with boiling water for 5 minutes then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric.

Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.

When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes.

Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Shrimp Soup Indonesian Style (Laksa Udang)

1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped

Break the rice sticks into a pan and cover with boiling water for 5 minutes then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric.

Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.

When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes.

Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Veg­etable Sour Soup (Sayur Asam)

Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.

Veg­etable Sour Soup (Sayur Asam)

Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.