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Ingredients

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Spice Paste

  • Shallots 80.0 g
  • Garlic 30.0 g
  • Young Ginger 30.0 g
  • Galangal 20.0 g
  • Dry Chilli, blanched & drained 80.0 g
  • Filtered Water 250.0 ml

Aromatics

  • Cinnamon Stick 10.0 g
  • Clove 1.0 g
  • Cardamom 1.0 g
  • Star Anise 10.0 g
  • Curry Leaf 3.0 g
  • Corn Oil 80.0 g

Soup

Preparation

  1. Spice Paste

    • Cut roughly and blend it into smooth paste.
  2. Aromatics

    • Saute all the ingredients then add the blended spice paste.
    • Saute until fragrant.
  3. Soup

    • Add the spice mixture ingredients (meat curry powder, kerutuk powder and 50ml of filtered water) to the sautéed spices. Stir until the oil comes out.
    • Add in the cubed beef blade.
    • Add the water, tamarind juice, gula melaka, sugar, salt, and Knorr Chicken Stock.
    • Boil until tender.
    • Add in santan and season to taste before serving.
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