Pindang Tulang Sapi: A Flavorful Indonesian Bone Soup
Pindang Tulang Sapi is a robust and aromatic Indonesian bone soup known for its deep, savory flavors and comforting qualities. This recipe combines tender beef bones with a harmonious blend of spices and herbs, resulting in a hearty dish perfect for any occasion. Follow these steps to create a delicious bowl of Pindang Tulang Sapi that will delight your taste buds and impress your guests.
Ingredients:
- 500 grams beef bones – Choose meaty bones for a richer flavor and more substantial broth.
- 1 stalk scallion – Thinly sliced for garnish and added freshness.
- For the spice paste (bumbu halus):
- 3 shallots – Peeled and roughly chopped.
- 2 garlic cloves – Peeled and roughly chopped.
- 6 dried red chilies – Soaked in warm water until soft, then blended into a paste.
- 2 kaffir lime leaves – Torn into pieces to release their aromatic oils.
- 1 stalk lemongrass – Bruised and cut into segments to infuse the broth with citrusy notes.
- 1 large tomato – Chopped, adding a subtle sweetness and depth to the soup.
- 1 tablespoon soy sauce – For a touch of umami and color.
- Tamarind paste – To taste, for a tangy contrast to the rich flavors.
- A pinch of sugar – To balance the savory and tangy elements.
- Salt – To taste.
- A pinch of seasoning powder – Optional, to enhance the overall flavor.
- A pinch of coriander powder – For additional warmth and complexity.
- 1 cm turmeric root – Peeled and chopped or grated.
- 2 cm ginger – Crushed to release its spicy, aromatic qualities.
- 2 cm galangal – Crushed, for its unique earthy flavor.
- Water – As needed, to cover the bones and create a flavorful broth.
Instructions:
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Prepare the Beef Bones:
- Start by cleaning the beef bones thoroughly under cold running water. This helps to remove any impurities and excess blood, ensuring a clearer and more refined broth.
- Place the cleaned bones in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer until the bones are tender, which usually takes about 2-3 hours. Skim off any scum that rises to the surface during the simmering process.
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Prepare the Spice Paste:
- While the bones are cooking, prepare the spice paste. In a blender or food processor, combine the shallots, garlic, and dried red chilies to form a smooth paste.
- Heat a little oil in a pan over medium heat and sauté the spice paste until it becomes fragrant and the oil starts to separate from the paste, which usually takes about 5-7 minutes.
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Combine and Simmer:
- Once the spice paste is ready, add it to the pot with the simmered beef bones. Stir well to combine, allowing the flavors to meld together.
- Add the chopped tomato, kaffir lime leaves, lemongrass, turmeric, ginger, and galangal to the pot. Stir and cook for a few minutes until the tomato starts to break down.
- Season with soy sauce, tamarind paste, sugar, salt, seasoning powder (if using), and coriander powder. Adjust these seasonings to taste, balancing the salty, tangy, and sweet flavors to your liking.
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Finish and Serve:
- Continue to simmer the soup for another 30-45 minutes, allowing the flavors to develop further. Check the seasoning and adjust as necessary.
- Just before serving, add the sliced scallions and a sprinkle of fried shallots for added texture and flavor.
- Serve the Pindang Tulang Sapi hot, accompanied by steamed rice or crusty bread to soak up the delicious broth.
This Pindang Tulang Sapi recipe brings together the rich, savory essence of Indonesian cuisine in a bowl that’s both satisfying and delightful. Enjoy the vibrant flavors and aromatic spices that make this dish a standout favorite.
