Ingredients with Measurements:
- 1 pound beef shank, cut into small pieces
- 1 cup roasted peanuts, ground
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon sugar
- 6 cups water
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 2 tomatoes, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 cup bean sprouts
- 1/4 cup fried shallots
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the salt, white pepper, coriander, cumin, turmeric powder, and sugar. Stir well to coat the beef.
4. Pour in the water and add the lemongrass and kaffir lime leaves. Bring to a boil and then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is tender. (If using a pressure cooker, cook for 30 minutes.)
5. Remove the lemongrass and kaffir lime leaves from the pot. Add the ground peanuts, tomatoes, green beans, and bean sprouts. Simmer for another 10 minutes, or until the vegetables are cooked through.
6. Ladle the soup into bowls and garnish with fried shallots, scallions, and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes (or 30 minutes if using a pressure cooker)
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 375
Fat: 21g
Carbohydrates: 17g
Protein: 31g
Sodium: 650mg
Sugar: 5g
Fiber: 6g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef brisket.
- Roasted peanuts can be substituted with peanut butter.
- Green beans can be substituted with snow peas or snap peas.
- Bean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
Variations:
- Add sliced carrots or potatoes for a heartier soup.
- Use chicken instead of beef for a lighter soup.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- To make the soup creamier, blend the ground peanuts with a cup of water before adding to the soup.
- If you don't have lemongrass, you can use a tablespoon of lemongrass paste or a teaspoon of grated lemon zest.
- To save time, you can use canned green beans and bean sprouts.
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 low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fried shallots, scallions, and cilantro.
Garnishes:
Fried shallots, scallions, cilantro
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sop Kacang is a traditional Indonesian soup made with peanuts and beef. It is a popular street food in Indonesia and is often served with rice cakes or crackers.
Flavor profiles:
Sop Kacang is a savory and nutty soup with hints of lemongrass and kaffir lime leaves.
Serving suggestions:
Serve the soup hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian