Sop Ekor Indonesia

Sop Ekor Indonesia

Ingredients

Ekor 1kg

Steak cut into big chunks 1kg

Lemongrass 2 stalks -crushed

Ginger 10cm -crushed

Large red onion 3 pcs

Garlic 1 large bulb

Ginger 10cm

Carrots 3 - chunks

Celery 1/2 bunch - slice thickly

Potatoes 8 pieces - quarters

Adabi rempah sop 1 packet

Adabi sup tulang bunjut 1 packet

White pepper

Salt

Daun sop & bawang goreng

Methods: 

1. Put ekor and chunks of steak in a big pot filled with water and crushed lemongrass and ginger, boil for about 3 hours under medium flame till tender. Drain water, lemongrass and garlic away. (can prepared way in advance & keep in fridge)

2. Blend onion , garlic and ginger in food processor with a little water until it becomes a paste. 

3. Heat up a frying pan and DRY FRY the onion, garlic and ginger paste until water has evaporated and paste is fragrant. (sangrai)

4. Heat up a large pot filled with water, add in onion garlic & ginger paste, carrot, potatoes, celery, ekor and steak chunks. 

5. Add in the rempah sop and bunjut into the pot and mix well. 

6. Cook using medium heat for at least an hour (better if cooked longer) stir occasionally, do not cover pot.

7. Soup will thicken. Season with salt and white pepper.

8. Serve soup garnished with chopped daun sop and bawang goreng.