Sup kambing kacang merah (Lamb and beans soup)
|
Daily Recipes |
| Ingredients: |
| |
 |
250 gr kidney beans, boiled |
|
 |
|
500 gr lamb, cut into small pieces |
|
2 liter water |
|
2 carrot, cut into flower shape |
|
1 celery stalk, tie into knot |
|
1 tomato, cut into 8 pieces |
|
2 stalks green onion, cut into 1 cm pieces |
|
2 tbs Bimoli Special cooking oil |
|
Salt, to taste |
| |
| Seasoning: |
|
5 shallots |
|
|
3 cloves garlic |
|
|
½ tsp pepper |
|
|
¼ tsp nutmeg powder |
|
| |
| |
| Cooking Direction: |
| |
|
Boil the meat until well done. |
|
Heat Bimoli Special, stir fry seasoning until fragrant. Add stir fried seasoning into the water where the meat was boiled. Cook to boil. |
|
Add carrot, kidney beans, celery and salt. Cook until tender. |
|
Add tomato and green onion mix well then remove and serve immediately. |
| |
| Yield: 4 servings |
| |
|
|