Ingredients with Measurements:
- 500g beef shank, cut into small pieces
- 500g fresh egg noodles
- 2 liters water
- 2 cloves garlic, minced
- 2 shallots, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 stalks green onion, thinly sliced
- 2 stalks celery, thinly sliced
- 2 tbsp fried shallots
- 2 tbsp chopped cilantro
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring 2 liters of water to a boil. Add the beef shank and let it cook for 1 hour until the meat is tender.
2. Remove the beef shank from the pot and strain the broth. Set aside.
3. In a mixing bowl, mix the minced garlic, sliced shallots, vegetable oil, soy sauce, salt, sugar, white pepper, ground coriander, ground cumin, ground nutmeg, ground cinnamon, and ground cloves.
4. Add the cooked beef shank to the mixture and let it marinate for 30 minutes.
5. In a separate pot, cook the fresh egg noodles according to the package instructions.
6. Once the noodles are cooked, strain them and divide them into serving bowls.
7. Pour the beef broth over the noodles and add the marinated beef shank.
8. Garnish with thinly sliced green onion, celery, fried shallots, and chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Protein: 22g
Carbohydrates: 65g
Fiber: 3g
Sodium: 1200mg
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Fresh egg noodles can be substituted with dried egg noodles or rice noodles.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Fried shallots can be substituted with crispy onions or onion flakes.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add boiled eggs to the soup for extra protein.
- Add sliced jalapenos for a spicy kick.
- Use chicken instead of beef for a lighter version of the soup.
Tips and tricks:
- To make the beef shank more tender, you can add a tablespoon of vinegar or lemon juice to the marinade.
- If you don't have all the spices listed, you can use a pre-made spice blend like garam masala or curry powder.
- To make the soup more flavorful, you can add a few pieces of star anise or a cinnamon stick to the broth while it's cooking.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the soup, simply heat it up in a pot on the stove or in the microwave.
Presentation ideas:
Serve the soup in a large bowl with the noodles and beef shank on top. Garnish with the green onion, celery, fried shallots, and cilantro.
Garnishes:
Thinly sliced green onion, celery, fried shallots, and chopped cilantro.
Pairings:
Serve with a side of steamed rice or a crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the beef shank is tough, you can cook it for longer until it becomes tender.
- If the soup is too salty, you can add more water to dilute it.
- If the soup is too bland, you can add more spices or salt to taste.
Food safety advice:
Make sure to cook the beef shank thoroughly to avoid any foodborne illnesses.
Food history:
Mi Kocok Sapi is a traditional Indonesian beef noodle soup that originated in the city of Bandung in West Java.
Flavor profiles:
The soup is savory, slightly sweet, and aromatic with a hint of spice.
Serving suggestions:
Serve the soup hot with a side of steamed rice or a crusty bread.
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Region: Indonesian