Beef Tendon Soup with Sweet Potato Pastry
Ingredients:
- 300 grams beef tendon
- 10 quail eggs (optional)
- 200 grams meatballs (optional)
- 1 large carrot
- 2 medium potatoes
- 100 grams green beans
- 1 packet corn noodles
- Green onions, as needed
- Sweet potato pastry or korket ubi (sweet potato croquettes)
For the Soup Base:
- 5 cloves garlic
- 1 packet ground pepper
- 2 cm ginger
- 3 candlenuts
- Cooking oil, as needed
- Flavor enhancer (optional)
- Salt, to taste
For the Chili Sauce:
- 20 red bird’s eye chilies
- 2 cloves garlic
- Salt, to taste
Instructions:
-
Prepare the Beef Tendon:
- Cut the beef tendon into bite-sized cubes.
- Boil in water for about 5-10 minutes until tender. Drain and set aside.
-
Prepare the Vegetables:
- Slice the carrot, potatoes, and green beans. Wash thoroughly.
- Boil the quail eggs if using, then peel and set aside.
-
Prepare the Soup Base:
- Blend or grind the garlic, ginger, and candlenuts into a smooth paste.
- Heat oil in a pan, sauté the spice paste until fragrant.
- Add the sautéed spice paste to a pot of boiling water.
-
Cook the Soup:
- Add the carrot and potato slices to the boiling water. Cook until partially tender.
- Then add the green beans, meatballs, quail eggs, and beef tendon. Stir well.
- Season with flavor enhancer (if using) and salt. Adjust the seasoning to taste.
-
Prepare the Noodles:
- Soak the corn noodles in room temperature water until soft. Drain before adding to the soup.
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Serve:
- Serve the soup with sweet potato pastry or korket ubi on the side.
- Garnish with chopped green onions and fried shallots.
- For extra flavor, add a squeeze of lime, sweet soy sauce, and blended bird’s eye chili sauce to taste.
Enjoy this hearty and flavorful beef tendon soup with a crispy sweet potato pastry for a satisfying meal that brings warmth and comfort to any occasion.
