Want your
own Fotopage?







 


By: Naz Rinn Chan

[Recommend this Fotopage] | [Share this Fotopage]
View complete fotopage

Sunday, 29-Apr-2007 02:23 Email | Share | Bookmark
SUP TULANG, PEKASAM & SAYUR CAMPUR

Sup Tulang
It`s been a while since we last had Sup Tulang. I gambled when I decided to go to the by-road-side daily morning wet market to get some raw beef ribs since it was already 11am. I thought the luck was just not on my side when I saw none on the butcher`s table, again I tried my luck and cockily asked whether he still had.

`Pakcik, tulang ada dak??`
"Sat Noooo.., saya pi tengok." While he was busy digging into his red container...
"Aaaahhh..ada ada...nak banyak mana?"

YES!!!!!...I just got lucky. Asking him to weigh 1 kg of it, while on my mind imagining having the day`s lunch with hot Sup Tulang with sambal kicap cili api, Pekasam and vege..during that very moment not decided yet what vege to cook. Anyway....TADDAAAAAAAA....Here`s our lunch menu..




SUP TULANG
Ingredients:
1kg beef ribs
1 inch ginger, crushed
5 shallots, pounded
3 cloves garlics, pounded
10 bowls water
2-3 potatoes, cut into 4
Soup spices as below:
1 teaspn white pepper, 1 teaspn black pepper, 2 inch cinnamon, 2 star anise, 3 cardamom, 1 teaspn coriander, 1/2 teaspn cummin, 1/2 teaspn aniseed.
Salt
2-3 stalks celery and spring onion, cut into small sizes.

Method:
1. Boil beef ribs with water until tender,
2. Saute ginger, shallot and garlics till fragrant. Add in soup spices.
3. Add in beef ribs together with the stock, potatoes and the soup spices (Sup Bunjut) if u use the ready-made one. Simmer for another half an hour or until well cooked. Add salt to taste.
4. Remove from heat and add in celery and spring onion. Dish out and garnish with fried onions.
5. Remove from wok and squeeze some lime juice to serve.


PEKASAM

Ingredients:
2-3 Ikan pekasam
Cooking oil, just enough to fry NOT deep fry
1 onion
1 egg
1 lime lemon

Method:
1. Wash pekasam and dry it using kitchen towel.
2. Heat a wok on medium flame. Add in cooking oil. Fry the pekasam until 1 side crisp.
3. Overturn pekasam, add in the sliced onion.
4. When just about to remove the pekasam, break egg into it. This egg is to hold the pekasam so as not to let it `lerai`, coz I notice that some pekasams are easily get `lerai` when fried.

For the Sayur Campur I just stir fried whatever vege available in the fridge. The only difference is that I added in too some dried mushroom to bring up some aroma to the fried mixed vege.


Quote:
1.jeff : Roti Benggali..kalau pekena roti tu dgn sup...phewwww!!!
2.dOd : Nak cari kat mana Dilla oiii..dah malam2 begini. Buat sendiri aje laaa...
3.cakcibur : Cili kicap nya tak masuk frame la..Dah siap snap gambo baru pi buat, tu yg tak enter-frame !!!..Bawang goreng tu mmg sedap yg goreng sendiri..baunya haruuuuum, banding dgn yg beli, selalunya bau hapak!!!!..Telur kat pekasam tu cuma tak nak bagi ikan tu lerai. Kekadang kalau tersilap beli boleh terkena jenis ikan yg suka lerai bila digoreng
4.LeeLin : Rinn pun baru tahun2 ke belakangan ini makan pekasam. Dulu tak reti makan langsung..!!!
5.lynhassan : Alamak...sambal belacan???..next time la buat. Kali ni buat sambal kicap jer...
6.za : Boleh juga kalau buat sup sayur..
7.umi-kal Nasution : Heh..heh..heh..soalan yg semua org dah tau jawapannya!!! Rin TAK RETI buat pekasam..beli aje selalunya !!!
8.chendana : Hmmm...kat Jepun kan banyak sayur2 dan ikan2 masam..tak de ke yg sewaktu dengan pekasam??
9.Aureanayz : Seronok le kalau every week boleh buat sup tulang. Senang ye nak dapat beef ribs kat sana ??? Pekasam pun ada jugak???...Huuuuu besh nyer tuuuu...
10.MPB : Hai Nissa, nice to hv u here. Heh heh heh...sup tulang sini sedap tp tak sama mcm yg kat SG tuu..pedas & red in color kann yg kat SG. Nak kena try gak one day..Me, auntie of Shinchan..that tells whether i`m a boy/man or girl/woman..
11.yangmazni : Kira OK la kalau setiap bulan boleh pekena sup tulang di Jepun tuu..Senang dapat tulang lembu di sana ye ..Anyway, rinn tak pasti nama pantai buatan tu..tapi dia dalam bangunan actually dan operating sepanjang tahun tak kira musim..maknanya musim sejuk pun boleh berenang!!!!!
12.fazizaid : Musim-musim sejuk di sana kalau kak fazi pekena yg ni sure terangkat kannnn...mcm ari tu kak fazi masak steam boat..he heh
13.mummy jam : Tadah mummy kang banjir rumah mummy dek air liur meleleh tuu
14.Roylazim : Ngidam tak ade ape2 tak pe..ngidam ade ape2 Alhamdulillah...heh heh
15.jeni : Tu laa..kekadang kalau terkena beli yg tak elok memang pecah bila digoreng, entah mana dpt idea pecahkan telur supaya dia boleh pegang ikan tu tak pecah..heh heh
16.kakmOn : Sebenarnya kalau dapat yg elok memang didoreng tak pecah atau lerai..tapi selalunya mmg akan pecah esp bila melekat kat kuali..Tu yg kena "labok" teloq tuu....
17.hanieliza : Kempunan lah ye anak kakliza nak mkn pekasam..tak sempat mak dia nak masak..tapi nasi jagung dll tu pun dah lebih dari sedap tuuuu....
18.kak kham : Pekasam dan yg sewaktu dgnnya ni mmg membuka selera sungguh..tak tahan ekkk??
19.Ain : Laaa ciannyer..kenapa Ain tak mkn binatang kaki 4??? Ada pantang ke..allergic ke..??..Tapi tak pe..masakkan aje utk hubby dan anak2 tersayang sup tulang tuu..
20.Ouled Kenitra : Awat kena merindu ni..Nak kena pi kerja ke luar negara kot?? ..Tak pelah..mudah2an selamat perjalanan dan jika ada rezeki mungkin ada masakan M`sia di tempat tu, manalah tau kan..
21.Sabrina : Hai Sab, kurang bz kot ari ni, hmmm..mmg le..sesekali pekena sup tulang ngan pekasam ni..heh heh...tak toleh kiri kanan dah..!!!!
22.cendawan : Haahh..nak kena pi cari tu..lekas-lekas pekena sup tulang !!!
23.zana/ros : Alhamdulillah kalau cara rinn dapat membantu...Manalah tau kot lepas ni akan bertambah jualan bila karipap zana dah bertambah cantik..goodluck!!!!
24.mamazieza : Pi mana mama nie lama tak mai jenguk..seperiuk sup tulang cukup ke???
25.Ida Natrah : Sepatutnya memang goreng biasa aje tapi sebab tak nak ianya lerai..tu yang pecahkan telur sebelum diangkat dari belanga...
26.dR ali : Waaahhh...best gitu, lunch lauk sup tulang le ari ni ye.!!!


View complete fotopage


© Pidgin Technologies Ltd. 2008.

ns4008229.ip-198-27-68.net