Soup > Asian Soups

Red Salak Soup Recipe

Ingredients with Measurements:
- 1 pound of beef, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of beef broth
- 1 can of diced tomatoes (14.5 ounces)
- 1 can of chickpeas, drained and rinsed (15 ounces)
- 1 can of red salak, drained and rinsed (15 ounces)
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1 lemon, cut into wedges

Special equipment needed:
- Large pot
- Wooden spoon
- Ladle

Step-by-step instructions:

1. Heat the vegetable oil in a large pot over medium-high heat.

2. Add the beef cubes and cook until browned on all sides, stirring occasionally.

3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally.

4. Add the ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper to the pot and stir to combine.

5. Pour in the beef broth and diced tomatoes, and bring the mixture to a boil.

6. Reduce the heat to low and let the soup simmer for 30 minutes.

7. Add the drained and rinsed chickpeas and red salak to the pot and stir to combine.

8. Let the soup simmer for another 10 minutes.

9. Stir in the chopped fresh parsley and cilantro.

10. Ladle the soup into bowls and serve with lemon wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning beef cubes
- Low heat for simmering soup
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350
- Total fat: 14g
- Saturated fat: 3g
- Cholesterol: 50mg
- Sodium: 1200mg
- Total carbohydrates: 31g
- Dietary fiber: 8g
- Sugars: 6g
- Protein: 26g

Substitutions for ingredients:
- Ground beef can be used instead of beef cubes
- Chicken broth can be used instead of beef broth
- Diced fresh tomatoes can be used instead of canned tomatoes
- Black beans can be used instead of chickpeas
- Green or yellow salak can be used instead of red salak

Variations:
- Add diced potatoes or carrots to the soup for extra vegetables
- Use lamb instead of beef for a different flavor
- Add a dollop of sour cream or plain Greek yogurt on top of each bowl of soup for a creamy texture

Tips and tricks:
- Make sure to brown the beef cubes well to develop a rich flavor in the soup
- Use a wooden spoon to stir the soup to prevent scratching the pot
- Taste the soup and adjust the seasoning as needed before serving

Storage instructions:
- Store 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 colorful bowls to make it visually appealing
- Garnish each bowl with a sprig of fresh parsley or cilantro

Pairings:
- Serve the soup with crusty bread or crackers for dipping

Suggested side dishes:
- A simple green salad with a vinaigrette dressing would complement the soup nicely

Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid

Food safety advice:
- Make sure to cook the beef cubes to an internal temperature of 145°F to ensure they are safe to eat

Food history:
- Salak is a type of fruit that is native to Indonesia and Malaysia. It is also known as snake fruit because of its scaly skin.

Flavor profiles:
- The soup has a savory and slightly spicy flavor from the beef, spices, and red salak. The chickpeas add a nutty flavor and the fresh herbs add a bright, fresh taste.

Serving suggestions:
- Serve the soup as a main course for a cozy dinner at home or as a starter for a dinner party.

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Taste: Spicy, Tangy, Sweet, Sour