350g fillet steak
2 tsp soy sauce
1/4 cup coconut milk
1 tsp crunchy peanut butter
1 tbls grated palm sugar or soft brown sugar
2 tsp sambal oelek
1 tsp oil
125g dried rice vercemilli
1.5 Lt. beef stock
2 tbls fish sauce
1 small lebanese cucumber
1 cup bean sprouts, end removed
2 lettuce leaves, cut in small pieces
6 tbls finely chopped fresh mint
1/2 cup unsalted roasted peanuts, finely chopped
Trim meat and slice thinly across the grain.
Combine meat, soy sauce coconut milk, peanut butter, 1/2 of the sugar
and sambal oelek. Cover and marinate in refrigerator for one hour.
Heat oil in frying pan and cook meat in small batches over high heat
until browned. Remove from heat and cover.
Soak vercemilli in hot water for 10 min. Drain
Place stock in large pan and bring to the boil. Add remaining sugar
and fish sauce.
Cut cucumbers in quarters length ways and thin dice.
Place 1 tbls in each serving bowl. Divide bean sprouts, lettuce and
mint between bowls. Place some vercemilli in each bowl followed by a ladle
full of stock.
Top with cooked beef and sprinkle with peanuts.
Chicken Soup ( SOTO AYAM )
1.5kg chicken pieces
2 tsp salt
1 tsp black pepper
1 stick celery, diced
1 stalk lemon grass, lightly crushed
2 medium onions, sliced
6 curry leaves
2 tbls peanut oil
3 cloves of garlic, finely chopped
1 tsp freshly sliced ginger
1/2 tsp dried shrimp paste
1/2 tsp turmeric
2 tsp ground turmeric
1 tsp ground cumin
4 candle nuts, or macadamia nuts finely grated
120g rice vercemilli
2 large potatoes, boiled and cut into 2 cm cubes
Lemon juice to taste
1/2 cup finely sliced spring onions
2 hard boiled eggs, sliced
celery leaves chopped
2 tbls fried onion flakes
1 tomato cut into quarters
Boil chicken pieces, 1/2 sliced onion, salt, pepper and diced celery
in saucepan with enough water to cover. Reduce heat and simmer until chicken
is tender.
Cool to luke warm. Reserve stock. Discard skin and bones from chicken.
Dice meat and reserve
Fry remaining onions and curry leaves in peanut oil over high heat
until golden brown. Add garlic, ginger, shrimp paste, turmeric, coriander,
cumin and candle nuts. Fry stirring for a few seconds. Add stock and simmer
for 10 min.
Meanwhile soak vercemilli in hot water for 10 min. Drain and add to
soup, boil for one minute. Add chicken, potatoes and tomatoes.
Serve garnished with spring onion, egg, celery leaves and fried onions.
