Ingredients with Measurements:
- 500g pork blood
- 500g pork meat, cut into small pieces
- 2 liters of water
- 3 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 2 tomatoes, diced
- 2 tablespoons of vegetable oil
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground white pepper
- 2 tablespoons of tamarind juice
- 2 tablespoons of chopped scallions
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the garlic, shallots, and red chilies. Saute until fragrant.
3. Add the pork meat and cook until browned.
4. Add the water, salt, sugar, and ground white pepper. Bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add the tomatoes and tamarind juice. Simmer for another 10 minutes.
7. Add the pork blood and stir well. Cook for 5 minutes.
8. Turn off the heat and add the chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sauteing, boiling, and simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sodium: 1000mg
Substitutions for ingredients:
- Pork blood can be substituted with beef blood or chicken blood.
- Pork meat can be substituted with beef or chicken.
Variations:
- Add vegetables such as spinach, cabbage, or carrots.
- Use different types of meat such as beef or chicken.
Tips and tricks:
- To prevent the pork blood from coagulating, add it slowly and stir constantly.
- Adjust the amount of salt and sugar according to your taste.
- Serve with steamed rice.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice.
Garnishes:
Chopped scallions or cilantro.
Pairings:
Steamed rice and pickled vegetables.
Suggested side dishes:
Fried tofu or tempeh.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, simmer for a longer time.
Food safety advice:
- Make sure to cook the pork meat thoroughly.
- Use fresh ingredients.
Food history:
Indonesian pork blood soup, also known as soto darah, is a traditional dish from Java, Indonesia. It is commonly served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
Savory, spicy, and tangy.
Serving suggestions:
Serve hot with steamed rice.
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Region: Indonesian