Well, I think in the next few post I’ll posted all about my favourite comfort food *in my own version. I always wanted to cooked this dishes, first time I ever taste this dishes was In Jakarta, in Chic Restaurant with my girlfriend. But unfortunately I forgot the name of the place, what I remember was the restaurant took place in the centre heart of Jakarta. I just falling in love with this dishes, the warm soup, subtle flavour, spicy kick from green chilli ( I add a lot of it, spicy junkie haha ), and the edgy cilantro leaf, definitely one lunch dishes that I’d remember.
On that restaurant they serve the beef raw, really thin cut it was almost like as thin as paper, so once the meat touching the hot soup broth it would be cooked instantly, I still remember it taste, how it just melting in my mouth, and the crunchy bean sprout that also serve together in this soup just adding the rich texture *unfortunately I don’t have them in my fridge so I replace it with Pok coy which add almost the same texture and crunchiness to this dishes. Can you Imagine to have this dishes during winter or during rainy day, hot warm soup, with mild taste, crunchy vegetable and fresh beef *I serve it with my skirt steak which was so awesome and delicious, I seasoned it just with sea salt, white pepper and good quality garlic powder and drizzle olive oil. I can have this dishes over and over again.
There are some method during cooking this dishes that quite unusual for me, that you have to bake the onion and the spices for several minute until the Onion slightly burn, amazingly this method adding some unique flavour to the dishes. I made my own beef broth by poach good quality beef, if you have some beef bone it would be more perfect, just ensure to clean all the brown foam during poaching the beef, this step need to do to create clear broth, after adding the Onion and the spices, I also did strain the broth.`
And here all you will need;
1 skirt steak to serve 2-3 person
Season the steak with sea salt, pepper and good quality garlic powder. Do grill the steak after your soup broth are ready to serve, so you would got the warm juice steak for your soup. I grilled my steak in hot smokey pan 3 minute each side, but it just only depend on your preference on how done you want it.
- 1 onion, peel it and cut in half
- 2 star anise
- 1 stick cinnamon
- 1 thumb size ginger
- 1/2 kg good quality beef
- Beef bone if you have in your stock
- 2 liter water
- sea salt on your preference
- 4-5 pcs sugar rock, this is essential ingredient you can have this ingredient from Asian store
- brown sugar to balance and taste
- cheese cloths to cover the spices and onion
Poach the beef and beef bone. While waiting the broth boiling, bake the onion, the ginger, star anise and cinnamon stick for several minute until the Onion slightly burn. After your Onion got slightly burn mark, remove it from the oven and wrap it together with the star anise, ginger and cinnamon stick in cheese cloths and putting it into the broth.
Ensure that during poaching the beef, clean and take off all the brown foam on the broth to create clear outcome and beautiful beef broth. After the broth boiling for at least 30 minute, onion and spices already in (in original recipe, it could take hours, resulting deep and tense flavour) strain the broth. Season the broth with rock sugar, sea salt and brown sugar. Cooked in several minute until it reboiled. Broth are ready to serve
- Bahn Pho noodle, it is rice noodle with width appearance. Boiled then rinse it under cold water so your noodle wont clump to each other and chewy in texture
- Bean sprout, raw, ensure to remove the tail
- Pok Coy roughly cut and blanch it (cook in boiling water for couple minute then remove it and put on ice water so you will got beautiful colour vegetable and crunchiness)
- Slice spring onion
- Slice green chilli
- Cilantro leaf
- Some recipe also call for slice red union, you can add it if you want to
HOW TO SERVE
Put the noodle in the bowl, add the bean sprout or Pok coy, put the steak and pour the broth. Sprinkle with spring onion, green chilli (just if you want to) and cilantro leaf.