Sayur Lebui Khas Lombok (Black Bean Soup à la Lombok)

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

Bahan

• 150 gr Kacang hitam, 3 Cabai besar-iris, 3 Daun salam

• 5 Bawang merah-iris tipis, 1 st Kaldu bubuk, 2 liter Air

• 100 gr Labu kuning/labu siam-potong dadu, 4 st Garam

• 1 Belimbing wuluh-potong2 (1 st Air nipis), 1 st Gula

• 2 tangkai Kemangi-petik, 150 gr Daging-iris (opsional)

• 200 ml Santan, 2 cm Lengkuas & 1 Sereh-geprek

• 1 cm Kencur & 1 cm Jahe-cincang, 3-5 Rawit utuh

• 2 cm Kunyit & 3 Bawang putih-cincang, Minyak

Cara membuat

• Rendam kacang dalam air minimal selama 8 jam sampai semalaman. Masukkan kacang ke panci, beri air lalu rebus dengan api besar sampai mendidih. Putar api ke kecil, tutup panci & rebus hingga kacang mulai lunak. Masukkan daging, masak hingga daging empuk & kacang benar2 lunak.

• Tumis bawang merah, cabai iris, bumbu cincang, lengkuas, sereh & daun salam sampai wangi. Masukkan tumisan & belimbing wuluh ke dalam rebusan kacang hitam. Masak hingga mendidih.

• Tambahkan labu, rawit utuh, kaldu bubuk & gula. Masak hingga labu matang & sebagian kacang pecah. Beri santan & bumbui dengan garam. Masak sambil sesekali diaduk hingga rasa menyatu.

• Masukkan daun kemangi sesaat sebelum sayur diangkat dari api. Aduk rata.

Ingredients

• 150 gr Black beans, 3 Big chilies-sliced, 3 Bay leaves

• 5 Shallots-thinly sliced, 150 gr Beef-sliced (optional)

• 100 gr Butternut squash/chayote-diced, Frying oil

• 3-5 whole Bird`s eye chilies, 2 lt Water, 4 tsp Salt

• 1 Bilimbi fruit-cut (1 tsp Lime juice), 1 tsp Sugar

• 2 cm Galangal & 1 Lemongrass-bruised

• 1 cm Ginger+2 cm Turmeric+3 Garlic cloves-minced

• 1 cm Lesser galangal-minced, 200 ml Coconut milk

• 1 tsp Broth powder, Leaves of 2 stalks Lemon basil

Directions

• Soak beans in water for 8 hours until overnight. Put beans in a pot & add in water. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans starts to soften. Add in sliced beef; cook until the beef tender & the beans really soft.

• Sauté sliced ingredients, minced spices, galangal, lemongrass & bay leaves until fragrant. Put sautéed ingredients & bilimbi fruit into the soup. Bring it to a boil.

• Add in the squash/chayote, whole bird`s eye chilies, broth powder & sugar. Cook until the squash soften & some of the beans break down. Pour in coconut milk & season with enough salt. Keep on cooking & stirring the soup once in a while until the flavor blended.

• Stir in lemon basil leaves, right before you remove the pot from the heat.

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