God morning, lovelies!
We had rain for 2 days straight, sunny today, and so crossing fingers sunny for tomorrow as well. I made a new friend in town and she’s Indonesian. 2 weeks ago I invited her for lunch at home but my son was sick. We rescheduled last week, and I got sick ? So tomorrow, hopefully, we will have her at our house at last ?
Snow finally melted from any ground as far as the eyes can see, and the rain brought out the tulips. I think they are the tulips ? You know me, I planted various bulbs always, and don’t remember which area of the garden are what ?
So yeah, Spring hopefully really is here.
Today’s recipe is a nice refreshing tamarind soup ?
1/4 of a large cabbage
1 bunch of Chinese long beans
Half tin of sweet corn kernels
Tofu pow (optional)
500-700 g beef cubes
1 large shallots (2-3 if you are in Indonesia our shallots are hardly giant there ? Spanish shallots can get way larger here, in Canada)
1 bird eye chili
2 1/2 candlenut
Coffee spoon tip of hard shrimp paste (terasi)
A thumb of tamarind, more for stronger sour flavor – watch the vlog
Sugar, salt, seasoning to taste
Cooked warm rice for serving, super recommended but also optional
Details in the vlog ?
- 1/4 of a large cabbage
- 1 bunch of Chinese long beans
- Half tin of sweet corn kernels
- Tofu pow optional
- 500-700 g beef cubes
- 1 large shallots 2-3 if you are in Indonesia our shallots are hardly giant there ? Spanish shallots can get way larger here, in Canada
- 1 bird eye chili
- 2 1/2 candlenut
- 2-3 garlic
- Coffee spoon tip of hard shrimp paste terasi
- A thumb of tamarind more for stronger sour flavor – watch the vlog
- Mushroom granules
- Sugar salt, seasoning to taste
- Cooked warm rice for serving super recommended but also optional
- Soak a large thumb of tamarind in hot water, set aside
- Rinse sliced cabbage and long beans
- In a pot, boil beef cubes in plenty water, skim away the scum, cook until tender
- Meanwhile, using food processor or mortar and pestle, make paste of shallots, chili, candlenut, garlic, and shrimp paste
- Drop veggies into pot, cook until tender
- Season with spice paste, mushroom granules, sugar, salt and seasoning such as MSG or Royco
- Pour tamarind juice, adjust flavor
- Serve with rice