Mushroom Soup ( Wong Dadah)

Ingredients:
1. Vegetable oil 2 tbsp
2. Vegetable spice paste 200 g ( 7 oz)
3. Shiitake mushrooms 250 g ( 9oz) washed and sliced or quartered
4. Chicken stock ( see pg 10) 625 ml ( 20 fl oz/1/2 cups)
5. Lemon grass 1 stalk, bruised
6. Kaffir lime leaves 2, bruised
7. Coconut cream 250 ml ( 8 fl oz / 1 cup)
8. Salt a pinch
9. Ground black pepper a pinch
10. Crisp-fried shallots ( optional) 2 tbsp

Preparations:
1. The spice paste must be fragrant before mushrooms are added so that the resulting soup will be at its most flavourful.
2. After adding sock lemon grass and lime leaves bring to the boil over low heat the slower gentle cooking process gives the soup a better taste.
3. Slimilarly,after adding coconut cream ,returen to the boil over low heat.

Method:
- Heat oil heavy saucepan add spice paste and sauté until fragrant.
- Add mushrooms and sauté for 2 mintues more.
- Add sock lemon grass and lime leaves.bring to the boil over low heat and simmer for 5 minutes.
- Add coconut cream returen to the boil and simmer for 5 minutes.
- Season to taste with salt and pepper serve garnished with crisp-fried shallots, if using.

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Makassarese Beef Rib Soup (Sop Konro)

Ingredients:
• 3 tablespoons oil
• 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated
• 1 tablespoon tamarind pulp
• 2 liters (8 cups) water
• 1 ½ -2 teaspoons salt
• 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges
• 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 cloves garlic
• 6 shallots, peeled
• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric Preparations:
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning
2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes. 3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

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RM Padang Bu Mus – Kuliner Bandung

Rumah makan atau Restaurant Padang memang sudah tersebar dimana-mana di Indonesia. Perantauan dari pulau Sumatera yang mengadu nasibnya di pulau Jawa amat banyak jumlahnya. Banyak dari mereka yang mendirikan rumah makan Padang di tempat mereka merantau. Di Bandung kota kembang sendiri banyak terdapat rumah makan atau restaurant Padang. Dari mulai yang berfranchise seperti RM Sederhana, lalu ada

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