{"id":186,"date":"2008-09-04T19:38:50","date_gmt":"2008-09-04T11:38:50","guid":{"rendered":"http:\/\/sawanila.com\/v10\/?p=186"},"modified":"2010-02-24T19:39:45","modified_gmt":"2010-02-24T11:39:45","slug":"sup-tulang","status":"publish","type":"post","link":"https:\/\/sawanila.com\/v10\/2008\/09\/sup-tulang\/","title":{"rendered":"Sup Tulang"},"content":{"rendered":"<p style=\"text-align: center;\"><img decoding=\"async\" src=\"http:\/\/www.sawanila.com\/v10\/images\/stories\/food\/2008\/suptulang.jpg\" alt=\"\" \/><\/p>\n<h2>INGREDIENTS<\/h2>\n<ul>\n<li>1 kg of ribs or any bone<\/li>\n<li>1 thumb size of ginger &#8211; knocked<\/li>\n<li>1 tsp of black paper &#8211; pounded<\/li>\n<li>1 sup bunjut<\/li>\n<li>3 pcs of cadammon<\/li>\n<li>2 anise star<\/li>\n<li>1 stick of cinnamon<\/li>\n<li>2 clove of garlic and 5 shallot &#8211; pound to make paste<\/li>\n<li>salt and white pepper for taste<\/li>\n<li>for garnishing, fried shallots, chinese parsley and onion spring<\/li>\n<\/ul>\n<h2>METHOD<\/h2>\n<ul>\n<li>boil the ribs with ginger for 4 hours (if you use slow cokker) or else just boil untill the meat get tender<\/li>\n<li>in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.<\/li>\n<li>once brown, pour the (including the oil) to your boiling pot together with sup bunjut.<\/li>\n<li>simmer for 30 mins.<\/li>\n<li>ready to serve.<\/li>\n<li>garnish with  fried shallots, chinese parsley and onion spring.<\/li>\n<li>squezze lime on it to add more kick<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 1 kg of ribs or any bone 1 thumb size of ginger &#8211; knocked 1 tsp of black paper &#8211; pounded 1 sup bunjut 3 pcs of cadammon 2 anise star 1 stick of cinnamon 2 clove of garlic and 5 shallot &#8211; pound to make paste salt and white pepper for taste for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[31,37],"tags":[62,79],"class_list":["post-186","post","type-post","status-publish","format-standard","hentry","category-chicken-meat","category-soup-curry","tag-sup","tag-tulang"],"_links":{"self":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/comments?post=186"}],"version-history":[{"count":1,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/186\/revisions"}],"predecessor-version":[{"id":187,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/posts\/186\/revisions\/187"}],"wp:attachment":[{"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/media?parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/categories?post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sawanila.com\/v10\/wp-json\/wp\/v2\/tags?post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}