Indonesian Beef Tendon Soup with Spices and Vegetables

Ingredients

• 1 kg beef tendon (kikil sapi), boiled until tender, drained, and cut into pieces
• 2 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1700 ml water
• 150 ml liquid milk
• Cooking oil for sautéing

For the Spice Paste:

• 12 shallots
• 4 cloves garlic
• 2 cm ginger
• 1/2 nutmeg
• 1 teaspoon black pepper

For the Whole Spices:

• 2 cloves
• 2 cardamom pods
• 3 cm cinnamon stick
• 1 beef bouillon cube
• 2 stalks green onions, chopped
• 1/2 tablespoon fried garlic, crushed
• Salt and sugar to taste

For Garnishing:

• Fried shallots
• Fresh chopped celery
• Lime juice (to taste)
• Optional: sliced bird’s eye chili and emping (crackers)

Instructions

1. Prepare the Broth:

   • Bring water to a boil in a large pot. Add cloves, cardamom, cinnamon stick, and a pinch of salt.
   • Once the water is boiling, add the pre-cooked and cut beef tendon pieces.

2. Sauté the Spice Paste:

   • In a pan, heat a small amount of cooking oil over medium heat. Sauté the shallots, garlic, ginger, nutmeg, and black pepper until fragrant.
   • Transfer the sautéed spice paste into the pot with the boiling broth and beef tendon. Allow it to simmer until the flavors meld together.

3. Add Vegetables:

   • Add the diced potatoes and carrots to the pot. Cook until the vegetables are tender.

4. Season the Soup:

   • Stir in the sugar, salt, beef bouillon cube, liquid milk, and chopped green onions. Adjust the seasoning to taste.
   • Add the crushed fried garlic just before turning off the heat.

5. Serve:

   • Ladle the soup into bowls. Garnish with fried shallots and fresh chopped celery.
   • For an extra touch, squeeze some lime juice over the soup and serve with sliced bird’s eye chili and emping, if desired.

Enjoy this comforting and flavorful Indonesian beef tendon soup, perfect for a cozy meal any time of the year!