Pindang Tetelan (Sour Black Beef Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 800 gr Daging tetelan, 2 kg Tulang kaki, 3½ lt Air

• 2 Belimbing wuluh-potong 4 (2 Asam jawa), Minyak

• 4 st Gula jawa, 2 Daun salam, 3 Daun jeruk, Garam

• 2 Daun bawang-iris, 2 sm Kecap manis, 10 Rawit

• 5 cm Lengkuas & 10 cm Jahe-geprek

• ½ umbi Seledri/Celeriac-belah (opsional)

• 2 Seledri batang-potong2 (opsional)

Haluskan:

• 2 Bawang putih, 5 Rawit-buang biji, 1 Cabai merah

• 2 Kluwak-rendam isinya di air hangat dulu, 1 st Lada

• 2 Sereh-putihnya, 4 Kemiri, 1 Tomat, 1 cm Terasi

• 1 st Ketumbar, 1 st Pala bubuk, 8 Bawang merah

Sambal hijau:

• 15 Rawit, 2 Cabai hijau, ½ st Gula

• 1 Bawang putih, Garam secukupnya

Pelengkap:

• Kerupuk kanji & Lontong-potong2

Cara membuat

• Didihkan air di api besar, masukkan tulang. Rebus di api kecil sampai air berminyak & menjadi kaldu (± 3 jam). Buang busa yang terbentuk di permukaan kaldu & tulang2*. Masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk. Angkat daging & umbi seledri lalu potong2 terpisah, sisihkan. Ukur kaldu sebanyak 1¼ liter (bila kurang jumlahnya, beri air), sisihkan.

• Tumis bumbu halus dengan sedikit minyak sampai harum, masukkan daging & gula jawa. Aduk hingga rata & daging kecokelatan. Angkat.

• Didihkan kaldu dengan rawit utuh, belimbing wuluh/asam, daun jeruk, salam & lengkuas. Masukkan daging & seledri batang. Masak hingga bumbu2 meresap, kaldu berkurang & sedikit mengental di atas api sedang, aduk sesekali. Tambahkan umbi seledri, kecap & garam secukupnya, aduk rata. Taburi daun bawang, angkat dari api.

• Sambal hijau: Goreng cabai2 & bawang putih dalam minyak panas hingga layu. Angkat cabai & bawang putih lalu haluskan bersama dengan garam & gula.

• Atur Lontong (klik pada link untuk resepnya) di mangkuk saji, siramkan pindang tetelan. Sajikan dengan kerupuk & sambal.

• * Untuk menghemat waktu, dapat langsung dengan menggunakan 1½ lt konsentrat kaldu cair. Didihkan kaldu, kecilkan api, masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk.

Ingredients

• 800 gr Flanks meat, 4 tsp Coconut sugar, 3½ lt Water

• 2 Bilimbi fruit-cut into 4 (2 Tamarind), 2 kg Leg bones

• 3 Kaffir lime leaves, 2 Green onions-sliced, Frying oil

• 5 cm Galangal & 10 cm Ginger-bruised, 2 Bay leaves

• 2 tbsp sweet Soy sauce, 10 Bird`s eye chilies, Salt

• 2 ribs Celery-cut & ½ Celeriac-halved (optional)

Grind into a paste:

• 1 cm Shrimp paste, 2 Kluwak nuts*, 1 tsp Coriander

• 1 tsp Pepper, 8 Shallots, 1 Red chili, 4 Candlenuts

• 5 Birds eye chilies-seeded, 1 tsp ground Nutmeg

• 2 Garlic cloves, 1 Tomato, 2 Lemongrass-white part

Green chili paste:

• 15 Birds eye chilies, 2 Green chilies

• ½ tsp Sugar, 1 clove Garlic, Salt

Complements:

• Tapioca crackers & Compressed rice cake-cut

Directions

• Boil the water over high heat; add in the bones. Bring to a simmer over low heat; cook until the broth becomes greasy (~ 3 hours). Remove bones & any scum that rises to the top of the broth**. Add in the meat, celeriac & ginger. Bring to a simmer & cook until the meat is tender. Remove the meat & celeriac. Cut them small separately; set aside. Save 1¼ liter of the broth (if the broth amount is not enough, add in some water); set aside.

• Sauté ground spices with some oil until fragrant. Add in the meat & coconut sugar; stir until the meat becomes brown. Remove from the heat.

• Boil the broth with bird`s eye chilies, bilimbi fruit/tamarind, kaffir lime leaves, bay leaves & galangal. Put in sautéed meat & celery slices; bring it to a simmer over medium heat. Cook until the flavor blend & the broth thickens; stir occasionally. Add in celeriac, sweet soy sauce & enough salt to taste. Sprinkle with the green onion & then remove from the heat.

• Green chili paste: Fry chilies & garlic in hot oil until it's wilted. Drain from the oil & then grind it together with sugar & enough salt to taste.

• Place Compressed Rice Cake (click on the link for the recipe) in serving bowls. Pour the soup over. Serve with green chili paste & crackers.

• * Break kluwak shells & take the nuts out. Soak nuts in warm water until soften. Drain nuts before grinding it.

• ** To make it quicker, use 1½ lt of beef broth concentrate. Boil broth; reduce the heat to low & then add in the meat, celeriac & ginger. Bring it to a simmer & cook until the meat is tender.

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