Tomato soup with Meatballs

February 17th, 2009

Ingredients:
1 kg very ripe tomatoes
Onion, chopped
Garlic
Spring Onions, chopped
Celery, chopped
Carrots, chopped small
500 g Beef mince
Salt
Pepper
Sugar
Nutmeg


Preparation:
1. Wash the tomatoes and place in a food processor or blender
2. Blend the tomatoes with the garlic, salt, pepper and nutmeg
3. Pour into a large saucepan and bring to boil. Add the onions, celery and spring onions
4. Mix the minced meat with 1 clove of crushed garlic, salt, pepper and a little nutmeg
5. Form into little balls and drop into the simmering soup
6. Add 1/2 teaspoon of sugar and Serve hot. You can sprinkle with grated cheese or serve it with rice and sambal

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Soto Madura

February 17th, 2009

Ingredients:
1/2 kg. beef offal (cut to taste)
1/4 kg. beef (cut into pieces 2x2x1 cm.)
1 tablespoon of Ketumbar (coriander)
8 cloves of garlic
Onion
1 pinch of ginger
1/2 pinch of turmeric
1/2 pinch of Lenkuas (Galangal) (laos)
10 seeds of Kemiri (candlenut)
4 leaves from ‘jeruk purut‘ (Kaffir lime)
2 pieces of Serai (lemon grass)
Salt (to taste)

Preparation:-
1. Finely crush all of the sauce ingredients except the jeruk purut and lemon grass.
2. Sauté the crushed sauce ingredients with vegetable oil together with the ‘jeruk purut‘ leaves and the lemon grass.
3. Add the meat, as well as some water
4. Simmer for half an hour

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Meatball Soup

February 17th, 2009

Ingredients :
500 g minced meat
Onion
Garlic
Spring onions
Macaroni
Carrots
Beans
Salt
Pepper
Nutmeg

Preparation:
1. Chop the onions, garlic, carrots, beans and spring onions
2. Mix the minced meat with the salt, nutmeg, pepper, and half of the garlic . Shape little marble sized balls
3. Fry The onion and the rest of the garlic in a little vegetable oil until golden brown
4. Fill the saucepan with water until 3/4 full. Add the vegetables, salt and pepper and bring to the boil
5. When it is boiling drop the meatballs in and boil for another 15 minutes or so
6. Add the macaroni last and turn the heat off when the macaroni is cooked.

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Hachee

February 17th, 2009

Ingredients:
500 g Beef, cubed or cut into strips
Onion
Garlic
4-5 whole cloves
Nutmeg
Kecap Manis (sweet soya sauce)
Su-un (rice vermicelli)
3 large potatoes, peeled washed and sliced
Red Cabbage
2 granny smith apples

Preparation:
1. Fry the potatoes in butter until brown on both sides
2. Dice the onion and garlic and sauté in a little butter
3. Stir in the beef and the spices
4. Soak the su-un in boiling water until soft. Drain
5. Add the su-un and the fried potatoes to the meat
Prepare the cabbage
1. Wash and shred the red cabbage
2. Boil in a saucepan with water until soft. Drain
3. Peel and core the apples and cut into small pieces and cook in the microwave for 5-6 minutes
4. In a saucepan sauté the cabbage in a little butter and add the apples. Just until it is well mixed
5. Serve the hachee with the red cabbage and apple

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Tumis Babat (tripe)

February 15th, 2009

Ingredients:
Boiled tripe, cut into 3 cm strips
100 gr Taoge kedlai
Spring onions
Onion
Garlic
Kecap Asin (Light soya sauce)
2 tablespoons vegetable oil

Preparation:
1. Fry the chopped onion and crushed garlic until fragrant
2. Add the Tripe and sauté for a while add the kecap asin and stir fry until the tripe has soaked up the sauce
3. Add the taoge kedelai and spring onions.
4. Serve with steamed rice

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