hi guys....we are definitely being quite late to develop this kind of blog that maybe had been mushrooming across the globe..... but this blog was a good kick start to introduce the other side of what we are think about food and how we want to express it in here....ermmm...it is not much actually because we are still in the process of collecting and documenting every single medium that we have to make this site interesting and delicious..hehehe...i mean that delicious in term of the food that we will preview later a.s.a.p....and not that other thing of deliciousness...tett....so the food closet will be filled with plenty of food, of course and it is most possibly prepared by us....it can be from simple food like bread and butter to more upscale type of food, upscale here is not focusing to the price or status or whatever it is, but it is partially the way of the food is presenting and beyond the normal expectation....for the clearer view, simple food can be turned into fancy food but.....in our own style of cooking and techniques....
About Me
- The Gorgeous Recipe
- Malaysia
- We are providing you with the compilation of delicious and absolutely gorgeous recipes and we are also sharing the information that is related with food generally and also our experience from past,present and future...
Tuesday, December 28, 2010
SUP TULANG
The ingredients
A item
500gm Beef bone
200gm Tender meat
50gm Flour
1 tbsp Coriander powder
B item
4 nos Star Anisee
4 nos Clove
2 stick Cinnamon stick
C item (BLEND!!!)
2 nos Onion
4 nos Shallot
2 inches Ginger
2 nos Lemon grass*
2 inches Galangal
D item (PASTE TEXTURE)
Kurma powder
Coriander powder
Garam masala powder*
Water
E item
1/2 can of small Tomato puree*
2 nos Coriander stem
2 liter Water
*=optional
Procedure :
- For the A item, clean the beef and mix in with flour, coriander powder, salt and pepper. Next, sear the meat In the hot saute pan with small amount of oil. Sear until the all the meat surface is light brown and fragrant. Take out the meat. (Dont wash the saute pan yet, it will be use for the next item procedure)
- Secondly, use the same saute pan add in the all the B item, till the herbs is fragnant. Add in all the C & D item, make sure that the water is just enough to make the mixture become pasty. Saute untill the mixture become thick, pasty and "naik minyak"!! turn of the heat.
- On the other big pot, add in the all the ingredients. Lastly season with salt and pepper. *The tomato puree is optional, if you want the soup color to be light curry color then u should add the puree.
- Once boiled, simmer the soup for about 2-3 hours to perfection. To make sure that all the ingredients are well blend and suit the taste bud. Finally garnishes with fried shallot, chopped coriander and slice red chillies.
- * Oldies tips- when simmering put in a metal spoon in the soup; to ensure more quick cooking procedure.
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