Ingredients
1 Tomato
2 lemongrass sticks
2 bay leaves
2 kafir lime leaves
1 carrot
2 chili large
1 ginger thumb
2 teaspoon salt
4 garlic cloves
6 shallots
1 cinnamon stick
1 teaspoon cumin
1 tablespoon coriander
1 teaspoon raw sugar
1 teaspoon white pepper
1 tablespoon kecup manis (If you do not have use 1 teaspoon soy sauce or 2 raw sugar)
2 spring onions
6 peppercorns
½ teaspoon nutmeg
1 teaspoon lime juice
2 potatoes
1.5 lb beef1 can coconut cream
Instructions
- Parboil the potatoes
- In a blender put sliced ginger, shallots, and a tablespoon of oil
- Crush the lemongrass so that it releases the flavor more
- Set the instant pot to saute and when hot add 1 tablespoon olive oil
- Cook the meat in big slabs (see picture) for about 2-3 minutes on each side
- Add the ginger and shallots that you blitzed into the instant pot and cook them out for 3 minutes stirring well
- Put in all the other spices and stir
- Put in the coconut milk and stir
- Put in 6 cups of water and stir well
- Put back the beef slabs
- Add in the lemon juice, celery, carrot spring onion, crushed bay leaves, crushed kafir lime leaves.
- Pressure cook for 30 minutes and 10 minutes natural release
- Take out the meat
- Taste the broth - and add salt and pepper and sugar ketchup manis to taste.
- Sautee the potatoes and cut into big slabs
- Cut the meat also into good-sized chunks
- And then add to a soup bowl - then meat, potatoes plus the soup broth.
If you want to make this - then blitz 2 chillis in the blender with some oil - and add sparingly to taste into your own personal bowl (not the whole bowl of soup)
Nutrition
- Calories: 225