Sup Lemak with Beef and Quail Eggs: A Hearty Indonesian Delight
Ingredients:
- Beef and Fat: 1/2 kg (approx. 1 lb)
- Carrot: 1 medium, peeled and sliced
- Quail Eggs: 20, boiled and peeled
- Spring Onions: 2-3 stalks, chopped
- Celery: A handful, chopped
Spices:
- Garlic: 3-4 cloves, minced
- Black Pepper: 1 tsp, ground
- Nutmeg: 1/2 tsp, grated
- Star Anise: 2-3 pieces
- Cardamom Pods: 2-3
- Salt: To taste
Instructions:
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Prepare the Beef:
- Begin by boiling the beef and fat in a large pot of water. Bring it to a boil and then reduce the heat to a simmer. This step helps to tenderize the meat and infuse the broth with flavor.
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Add Spices:
- Once the beef is partially cooked, introduce the minced garlic, ground black pepper, star anise, cardamom pods, and grated nutmeg into the pot. Stir well to ensure the spices are evenly distributed. Continue to simmer until the beef becomes tender.
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Incorporate Vegetables:
- When the beef is nearly tender, add the sliced carrot to the pot. The carrot will add a subtle sweetness and additional texture to the soup. Cook until the carrot is just tender.
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Add Quail Eggs:
- Gently place the boiled and peeled quail eggs into the pot. These eggs add a delightful richness and are a key ingredient in this traditional dish. Allow them to heat through.
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Finish with Fresh Herbs:
- Stir in the chopped spring onions and celery. These fresh herbs enhance the flavor and add a burst of freshness to the soup. Cook for a few more minutes until the herbs are tender and fragrant.
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Season and Serve:
- Taste the soup and adjust the seasoning with salt if necessary. Once everything is cooked to your liking, your Sup Lemak is ready to be served.
Serving Suggestion:
- Serve hot, ideally with steamed rice or a side of crusty bread. This soup is a comforting and flavorful dish that makes for a perfect meal on a cool day or as a satisfying lunch.
Enjoy your homemade Sup Lemak, a flavorful Indonesian soup that’s both hearty and nourishing!
