Turmeric (kunyit) is a root with a bright yellow flesh and a pungent flavour. It stains everything permanently, so scrub your knife blade, hands and chopping board after handling. Substitute 1 teaspoon of ground turmeric for 2 1/2 cm (1 in) of the fresh root.
Sup Tulang (Beef Rib Soup)
1 kg (2 lbs) beef ribs or oxtail, cut into large chunks, fat removed
4 cm (1 ½ in) fresh ginger root, scraped and bruised
4 cloves garlic, peeled and bruised
3 litres (12 cups) water
2 onions, cut into wedges
2 tomatoes, cut into wedges
2 potatoes, peeled and cut into chunks
1 carrot, scraped and thickly sliced
1 teaspoon salt
4 tablespoons deep-fried shallots, to garnish
2 spring onions, thinly sliced, to garnish
1 sprig Chinese celery (daun sup), thinly sliced, to garnish
Spice Mix
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cinnamon stick
(4 cm/1 ½ in)
4 cardamom pods, bruised
8 cloves
2 star anise pods
1 To prepare the Spice Mix, dry-fry all the ingredients in a skillet over low heat until crisp and fragrant but not yet browned, about 3 minutes. Set aside to cool. When cooled, grind the mixture in a mortar or spice grinder until fine.
2 Place the Spice Mix, beef ribs or oxtail, ginger, garlic and water in a large pot. Bring to a boil, skimming off any fat or foam that rises to the surface. Then reduce the heat, cover and simmer gently until the beef is tender, about 2 hours, adding more water as needed.
3 When the beef is tender, remove the garlic and ginger. Add the onions, tomatoes, potatoes and carrot, and season with the salt. Bring to a boil again, cover and simmer until the vegetables are tender, about 15 to 20 minutes. Serve piping hot, garnished with the fried shallots, spring onions and Chinese celery.
If using a pressure cooker, reduce the liquid from 3 litres (12 cups) to 1 ½ liters (6 cups) and cook under full pressure for 30 minutes, then proceed to step 3 and continue cooking. Chinese celery (daun sup) stems are very slender and fragrant. The leaves are strongly flavoured and more pungent than normal celery. Substitute celery leaves or Italian parsley.
Serves 4
Preparation time: 20 mins Cooking time: 2 hours 25 mins
Sup Ikan Asam (Tamarind Fish Soup)
4 whole small mackerel (ikan kembong), about 600 g (1 ½ lbs), or 4 mackerel steaks (ikan tenggiri)
750 ml (3 cups) water
1 teaspoon salt
4 tablespoons tamarind juice (page 3)
6 shallots, sliced
4 cloves garlic, sliced
1 cm ½ in) fresh galangal root, peeled and sliced
2 red finger-length chillies, halved lengthwise, or 6 chili padi, deseeded
1 If using whole fish, clean and rinse thoroughly.
2 Place the water, salt, tamarind juice, shallots, garlic, galangal and chillies in a saucepan or wok and bring to a boil. Then lower the heat and simmer for 10 minutes.
3 Add the fish and simmer gently until just cooked, about 8 to 10 minutes. Serve immediately with fragrant fluffy rice.
Serves 4
Preparation time: 10 mins Cooking time: 20 mins
Green Papaya Soup with Prawns (Masak Titik Betik)
1/2 unripe papaya, about 500 g (½ lb)
1 teaspoon belachan (dried shrimp paste), roasted (page 2)
2-3 red finger-length chillies, deseeded
4 shallots, peeled
1 litre (4 cups) water
1 teaspoon salt
150 g (5 oz) fresh medium prawns, peeled and deveined
1 Peel the papaya and remove the seeds, cut it lengthwise into 4 cm (1 ½ in) slices, then cut across into 1 cm (½ in) chunks.
2 Grind the belachan, chillies and shallots in a mortar or blender, adding a little water if necessary to keep the blades turning.
3 Place the ground mixture in a pot with the water and bring to a boil. Then reduce the heat, cover, and simmer for 10 minutes.
4 Add the papaya slices and bring to a boil. Then reduce the heat, cover, and simmer for 10 minutes until the papaya is tender. Season with the salt.
5 Add the prawns and simmer until they change colour, about 2 to 3 minutes. Remove from the heat and serve with rice.
Serves 4
Preparation time: 20 mins Cooking time: 30 mins
Bubur Lambuk (Savoury Rice Porridge)
200 g (1 cup) uncooked rice
2 ½ litres (10 cups) water
1 cinnamon stick (4 cm/1 ½ in)
1 star anise pod
4 cloves
3 cm (1 ¼ in) fresh ginger, scraped and bruised
150 g (5 oz) lean beef, minced or very thinly sliced
100 g (3 ½ oz) boneless chicken, diced
150 g (5 oz) fresh medium prawns, peeled, deveined and diced
185 ml (¾ cup) thick coconut milk (optional)
¼ teaspoon salt
4 tablespoons deep-fried shallots, to garnish
1 spring onion, sliced, to garnish
1 Wash the rice in several changes of water until the water runs clear. Place in a pot with the water and bring to a boil.
2 Add the whole spices, ginger and beef. Reduce the heat, partially cover with a lid and simmer gently, stirring several times, for 1 hour until the rice is very soft and mushy. Add a little hot water if the porridge threatens to dry out.
3 Discard the cinnamon, star anise and ginger. Add the chicken and simmer for 10 minutes. Then add the prawns and simmer for 5 minutes.
4 Add the coconut milk, if using, and season with the salt. Simmer for another minute, then serve hot, garnished with fried shallots and