Sarawakian Spiced Beef Soup

Ingredients

In this adaptation of the Armenian dish Khashi to Sarawakian cuisine, we incorporate the distinct flavors and spices of Sarawak. The original dish is traditionally made with beef trotters, while our version uses tender beef chunks. We infuse the soup with Sarawakian spices such as lemongrass, ginger, and turmeric, giving it a unique flavor profile. Additionally, we incorporate local herbs and vegetables to enhance the taste and add freshness to the dish. We alse have the original recipe for Khashi, so you can check it out.

• 500g (1.1 lb) beef chunks 500g (1.1 lb) beef chunks
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, diced 1 onion, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Water, as needed Water, as needed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add minced garlic, diced onion, bruised lemongrass, and galangal slices. Sauté until fragrant.
3. 3.
   Add beef chunks to the pot and cook until browned on all sides.
4. 4.
   Stir in turmeric powder, ground coriander, ground cumin, and chili powder. Cook for a minute to toast the spices.
5. 5.
   Add diced tomatoes, potatoes, and carrots to the pot. Mix well.
6. 6.
   Pour enough water to cover the ingredients. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the beef is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Sarawakian Spiced Beef Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Galangal — If you can't find galangal, you can substitute it with ginger, although the flavor will be slightly different.
• Turmeric powder — Be careful when handling turmeric powder as it can stain surfaces and clothing. Use gloves if desired.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the soup.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes and carrots to thicken the broth.
• Serve the soup with a side of steamed rice or crusty bread for a complete meal.
• The flavors of the soup develop even more the next day, so it can be enjoyed as leftovers.
• Feel free to add other vegetables of your choice, such as green beans or bell peppers, to customize the dish to your liking.

Serving advice

Serve the Sarawakian Spiced Beef Soup hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany the soup with steamed rice or crusty bread for a satisfying meal.

Presentation advice

When serving the Sarawakian Spiced Beef Soup, make sure to ladle a generous amount of the flavorful broth into each bowl. Arrange the tender beef chunks and colorful vegetables on top for an appealing presentation. Sprinkle fresh cilantro over the soup for a pop of green color.