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Cooking

  • Beef Shank 1000 g
  • Red Onions 80 g
  • Garlic 5 g
  • Lemongrass 80 g
  • Ginger 50 g
  • Achiote Seeds 2 g
  • Green Langka or Papaya 500 g
  • Salt
  • pepper
  • Fish Sauce 5 g
  • Water 3000 ml
  • Batuan 100 g
  1. Cooking

    • Cover the shanks with cold water and bring to a boil. Boil for 5 minutes and throw away the water.
    • Fill up the pot with water and slowly bring to a boil. Once boiling add the onions, garlic, lemongrass, ginger and beef broth base.
    • Simmer for 6 hours or until tender.

    Alternatively:

    • Bring to a boil and pressure cook with garlic, onions, garlic, lemongrass and ginger for 1 hour.
    • Once the meat is tender add the Green langka or papaya and cook for 10 minutes or until tender
    • Add the Batuan and Knorr Tamarind broth base.
    • Add a little water to the achoite and pour this to the soup to color to your desired hue.
    • Season with salt/pepper/patis to taste.
    • Remove the beef shank, cooked langka or papaya - set aside. Crush the Batuan and strain the soup.
    • Heat it up and place the shanks and vegetables back in.