Soto Tangkar Betawi *Batavian Beef Rib Soup* January 17, 2008

Ingredients:

* 400 gram beef ribs
* 1 kg brisket ( this portion enough for 3 western pax)  – secara Mike kalo makan ginian gak pake nasi
* 2 pcs bay leaves
* 3 stalks of lemon grass – pounded, tie together into a knot, then dump into the pot
* 3 cm fresh galangal – roast in naked flame until fragrant
* 2 cm fresh ginger, sliced
* 3 pcs kaffir lime leaves
* 250 ml coconut milk
* 500 gr potatoe – cubed
* 4 cm cinnamon stick

Ground spices:
* 12 pcs shallots
* 7 pcs garlic
* 5 pcs red chilis
* 8 pcs candlenuts – roast in naked flame till fragrant
* 1 tbs coriander powder
* 1 tsp cumin powder  (I use mongolian cumin which has a slightly stronger scent… yummy)
* 1 tsp white pepper powder
(all ground smoothly, then stir fry in cooking oil until fragrant)

Cooking Direction:
1.)  Boil water with lemon grass, roast galangal, bay leaves in a pot and cook ribs + brisket until tender
       This should take a while. So in the mean time you can shallow fry cubed potatoes until golden brown and set aside
2.)  When ribs & beef are tender enough, mix in the stir fried ground spices, kaffir lime leaves and cinnamon stick.
       Taste and add salt, pepper if needed
3.)  Serve steaming hot. Place cubef potatoes first, then the ribs & soup. Sprinkle with chopped spring onions,
       chopped tomatoes and fried shallot or bawang goreng. Oh, heaven!!!!

** Recipe source from Femina Online

Sambal Bajak with coconut milk January 6, 2008

Ingredients:

*  20 pcs red chilis, serrano chilis, or anything red and spicy…. yummm
*  6 pcs shallots
*  6 pcs garlic
*  2 pcs large red tomatoes, chopped
*  2 tsp shrimp paste or belacan , fried or roasted first
*  2 tsp indonesian palm sugar or gula jawa - may be added later if necessary
*  2 bay leaves
*  2 stalks of lemon grass – smashed
*  2 cm of galangal root – or in singapore/malay is called blue ginger
*  4 pcs kaffir lime leaves
*  2 tsp tamarind extract
*  1 cup of thick coconut milk or coconut powder

Cooking Directions:

1.  Put the chilis, shallots and garlic in food processor
2.  Heat the skillet, stir fry the processed chilis until fragrant
3.  Add lemon grass, bay leaves, galangal, kaffir lime leaves, palm sugar, shrimp paste and chopped tomatoes
     Stir in coconut milk gradually while mixing thoroughly
4.  On low heat, keep stirring the sambal for a while until there’s a distinct fragrance, different from the previous one
5.  Add salt, pepper, tamarind extract for taste…. and ready to serve.

**Recipe from Mom