Pindang tulang meranjat is a hearty and flavorful Indonesian soup featuring tender beef bones in a rich, fragrant broth infused with fiery chilies. The name itself translates to “spicy bone soup,” perfectly capturing the essence of this comforting dish.
This soup is a staple in Indonesian cuisine, particularly in West Sumatra. It’s a popular street food and a cherished dish for home cooks. The beauty of pindang tulang meranjat lies in its simplicity. Packed with bold flavors and a delightful kick of spice, it’s a guaranteed crowd-pleaser.
Ingredients:
1 kg beef bones (marrow bones or a combination of bones with meat)
Directions:
1. Prepare the Bones: Wash the beef bones thoroughly and blanch them in boiling water for 5 minutes. Drain and rinse them again to remove any impurities.
2. Sauté the Aromatics: Heat vegetable oil in a large pot over medium heat. Add the sliced red onion and cook until softened and translucent, about 5 minutes.
3. Build the Flavor Base: Add the garlic, kaffir lime leaves, and bruised lemongrass. Sauté for another minute until fragrant.
4. Spice it Up: Stir in the turmeric powder, coriander powder, cumin powder, and shrimp paste. Cook for a further minute, allowing the spices to release their aroma.
5. Introduce the Chilies: Add the red and green chilies, adjusting the amount depending on your preference for spice. Sauté for another 30 seconds.
6. Deglaze and Simmer: Pour in the water and stir to incorporate all the ingredients. Bring the mixture to a boil.
7. Add the Beef Bones: Carefully add the blanched beef bones to the pot. Reduce heat to low, cover, and simmer for 1-1/2 to 2 hours, or until the bones are tender and the marrow starts to release.
8. Seasoning and Finishing Touches: After simmering, add the tamarind paste and kecap manis. Season with salt to taste. Simmer for another 10 minutes to allow the flavors to meld.
9. Serve and Enjoy: Garnish with chopped fresh cilantro before serving pindang tulang meranjat hot with steamed rice and a side of sambal (chili paste) for an extra kick.
Nutrition Facts (per serving):
Please note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients used.
Calories: 400-500
Conclusion
Pindang tulang meranjat is a delicious and satisfying soup that’s perfect for a comforting meal. The combination of tender beef bones, a rich broth, and fiery chilies creates an irresistible flavor profile. It’s a simple yet impressive dish that’s sure to become a favorite in your household.
Frequently Asked Questions (FAQs):
1. Can I substitute beef bones with another type of meat?
Yes, you can substitute beef bones with other types of meaty bones, such as lamb or goat bones. The cooking time might need to be adjusted depending on the chosen meat.
2. How to make the soup less spicy?
If you prefer a milder soup, reduce the number of chilies used or remove the seeds before slicing them. You can also add a pinch of sugar to balance the heat.
3. What are some good side dishes to serve with pindang tulang meranjat?
Pindang tulang meranjat is traditionally served with steamed rice and a side of sambal (chili paste) for dipping. Other complementary options include boiled vegetables, tempe or tofu stir-fry, and perkedel (fried potato patties).
4. Can I prepare pindang tulang meranjat in advance?
