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Pindang Tetel - beef soup from Probolinggo
User Rating: 5 / 5
Pindang Tetel
beef soup from Probolinggo
Bahan-bahan:
ingredients:
300 gr beef
200 gr brisket
2500 ml of water
2 cm laos
1 salam leaf
1 sereh / lemongrass
3 tablespoons bawang goreng
3 teaspoon salt
5 teaspoon palm sugar
2 spring onions
100 gr kroepoek/krupuk/shrimp crackers
2 tablespoons of oil
Haluskan:
bumbu:
5 kluwek
1 teaspoon ketumbar
2 red lomboks
1 cm jahe
3 shallots
5 cloves of garlic
Cara Membuat:
preparation:
Chop the meat coarsely. Heat in a pan the water and cook the meat until done and leave 2250 ml of broth. Pound or grind the ingredients for the bumbu into a paste. Cut the spring onion into slices. Heat in a pan the oil and fry bumbu with the laos, salam, sereh and the bawang goreng for 4 minutes. Add this with salt, pepper, palm sugar to the soup and mix well. Cook further until done.
Put the crackers in a soup bowl and pour the soup on top. Sprinkle the spring onion on top and serve.
beef soup from Probolinggo
Bahan-bahan:
ingredients:
300 gr beef
200 gr brisket
2500 ml of water
2 cm laos
1 salam leaf
1 sereh / lemongrass
3 tablespoons bawang goreng
3 teaspoon salt
5 teaspoon palm sugar
2 spring onions
100 gr kroepoek/krupuk/shrimp crackers
2 tablespoons of oil
Haluskan:
bumbu:
5 kluwek
1 teaspoon ketumbar
2 red lomboks
1 cm jahe
3 shallots
5 cloves of garlic
Cara Membuat:
preparation:
Chop the meat coarsely. Heat in a pan the water and cook the meat until done and leave 2250 ml of broth. Pound or grind the ingredients for the bumbu into a paste. Cut the spring onion into slices. Heat in a pan the oil and fry bumbu with the laos, salam, sereh and the bawang goreng for 4 minutes. Add this with salt, pepper, palm sugar to the soup and mix well. Cook further until done.
Put the crackers in a soup bowl and pour the soup on top. Sprinkle the spring onion on top and serve.
- Written by AsianCook
