(My version of Semur Daging. Origin: Indonesia)
Spring has been generous with its rain this year. In this cloudy, cold, and wet day, some hearty soup feels appropriate. My husband makes this wonderful Beef and Onion in Tomato-based soup. There’s a little sweetness that comes from the sauteed onions that is complemented nicely by the tomatoes. The spices add a nice punch into the soup, making the beef and potatoes flavorful. Here is his recipe, a huge favorite in our home.
- 1 sweet onion (sliced)
- 3 garlic (chopped)
- 1 pound of rib eye cut of beef (cut into thin slices)
- 2 medium size tomatoes (sliced)
- 1 small potato (cut into little squares)
- A pinch of clove powder (Really, just a little dash, please. Clove is pretty strong. A little goes a long way.)
- 1 teaspoon of coriander powder
- 1 teaspoon of nutmeg powder ( I like to add nutmeg to this soup)
- A pinch of cayenne pepper powder
- 1 tablespoon of sweet soy sauce (can be found in Asian grocery store)
- Black pepper
- 1 tablespoon of canola oil
- Heat up a medium size pot and add oil
- Saute the onions until they become translucent
- Add garlic and thin sliced beef into the pot and cook them with the onions for a minute
- Add water to fill the pot halfway and bring to a boil
- Once it simmers, add tomato slices, potato, clove, coriander, nutmeg, cayenne, sweet soy sauce, salt, and pepper. Mix everything well. Cover the pot with a lid and let it cook for 20–30 minutes until the beef and potato are cooked thoroughly and the tomato is dissolved.
The temperature keeps dropping in this part of the world. Looks like the cold days are really here to stay, at least for a while. Tis the perfect time for…warm soup!
Many years ago, back in college days, a good friend taught me how to do Hainan chicken rice. I remembered the fantastic fragrance that came from the dish. Sesame oil, ginger slices, and garlic infused the soup and the chicken. My friend also tossed the rice grains with a little bit of sesame oil and oyster sauce in a pan before cooking it. Ah, so wonderful!
Inspired by that memory, I recently made something similar: chicken in sesame, ginger, and garlic soup. I served it with jasmine rice, scallions, and a little bit of chili flakes on a bitter cold night. The heat from the soup, the ginger, and the spicy chili flakes warmed me right up. I think I might make it again real soon.
Here’s my easy version:
- 2 chicken breasts and 2 thighs with bones and skin (change it up according to your preference)
- 1—1 ½ inches of fresh ginger (peeled and chopped). Fresh ginger, not powder, is one of the keys here, folks.
- 2—3 Thai peppers (chopped), if using
- 4 garlic (chopped)
- 1 tablespoon of sesame oil. Sesame oil is the other key ingredient in this recipe. Trust me 😉
- 1 bunch of scallions (minus the root part, chopped)
- Heat up a medium pot over medium heat
- Add oil, ginger, peppers, and garlic. Let them cook for a minute or two.
- Add the chicken and water. Make sure that the chicken is submerged.
- Add salt and a little bit of pepper.
- Cook for 30 minutes or so until the chicken is cooked through. Taste the soup and adjust.
- Reduce the heat to low. Take the chicken out and shred them using two forks. Discard the bones.
- Return the meat into the soup and let it sit for about 10 minutes to absorb more flavors.
- Serve hot with chopped scallions and rice.
Hope you like it!
Have a great weekend, all.