Ingredients with Measurements:
- 1 lb. pallubasa, sliced into bite-sized pieces
- 2 red bell peppers, roasted and sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp. olive oil
- 4 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the red bell peppers on a roasting pan and roast for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let cool.
2. Once the peppers are cool enough to handle, remove the skin, stem, and seeds. Slice the peppers into thin strips and set aside.
3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
4. Add the sliced pallubasa to the pot and cook until browned on all sides.
5. Add the chicken broth, cumin, paprika, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the pallubasa is tender.
6. Using a blender or food processor, puree half of the roasted red peppers until smooth. Add the pureed peppers to the pot and stir to combine.
7. Serve the pallubasa and broth in bowls, topped with the remaining roasted red pepper strips, chopped parsley, and a squeeze of lemon juice.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Red bell peppers can be substituted with any other color bell pepper or roasted tomatoes.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use beef or lamb instead of pallubasa for a different flavor.
- Add a dollop of sour cream or yogurt on top of the soup for added creaminess.
Tips and tricks:
- To make the roasted red peppers ahead of time, roast them the day before and store them in an airtight container in the refrigerator.
- If the broth is too thin, add a tablespoon of cornstarch mixed with water to thicken it up.
- Garnish with additional chopped herbs or a drizzle of olive oil for added flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Chopped parsley, a drizzle of olive oil, or a dollop of sour cream or yogurt.
Pairings:
Serve with a side salad or a slice of crusty bread.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pallubasa is tough, cook it for a longer period of time until it is tender.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the pallubasa to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pallubasa is a traditional Indonesian soup made with beef or buffalo meat. It is typically served with rice noodles and a variety of herbs and spices.
Flavor profiles:
The pallubasa is savory and slightly spicy, with a hint of smokiness from the roasted red peppers.
Serving suggestions:
Serve the soup hot with a slice of crusty bread or rice noodles on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A