Category Archives: Soup & Curry

Sup Tulang

INGREDIENTS

1 kg of ribs or any bone
1 thumb size of ginger – knocked
1 tsp of black paper – pounded
1 sup bunjut
3 pcs of cadammon
2 anise star
1 stick of cinnamon
2 clove of garlic and 5 shallot – pound to make paste
salt and white pepper for taste
for garnishing, fried shallots, chinese parsley and onion spring

METHOD

boil the ribs with ginger for 4 hours (if you use slow cokker) or else just boil untill the meat get tender
in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
once brown, pour the (including the oil) to your boiling pot together with sup bunjut.
simmer for 30 mins.
ready to serve.
garnish with fried shallots, chinese parsley and onion spring.
squezze lime on it to add more kick

Sup Kaki Ayam Best

INGREDIENTS

1 whole chicken leg
6 pcs of chicken feet
2 thumb size ginger – knocked
3 clove of garlic – knocked
1 lemongrass -knocked
2 tsp of salt
2 tsp of chicken granule
enough water for stock
3 tbps of sesame oil
1 screwpine leaf
salt and pepper to taste

METHOD

boil water
add lemongrass,garlic, ginger, salt, sesame oil, screwpine leave and chicken granule
once boiled, add chicken feet and chicken leg
after 15 mins, take the chicken leg and continue boiled the chicken feet for another 30 mins
taste with salt and pepper .
ready to serve, garnish with onion spring and chinese parsley

Resepi Sup Daging

This dish was cooked during last weekend. I used slow cooker to make the soup. very simple preparation.

I boiled beef with ginger,3 anise stars, 2 cinammon stick, 4 cadammons and some Jintan for 5 hours. After that, I fry some red shallots and garlic then pour in the boiling soup then taste with salt, black paper and finally garnish with celery, chinese chiveand spring onion.

The result……..sedapnye. the meat so tender . we just have it with hot rice and frankly my hubby and kids like it so much.