Pages

Wednesday, October 15, 2014

Sliced Beef Soup ~ Sup Daging @ My Fav Ala-Thai #2


My low carbo fix for supper cravings!
This is what I will order if I want something light for the tummy. I know....  'light'... *laughing cheekily*

Ala-Thai eateries usually will have a big pot of beef broth in their kitchen, mainly from boiling the beef chunk for their beef stir fry dishes.



To make this soup, some restaurants will slice the beef chunk thinly and use it to serve the guests, but some will use fresh beef slices. It depends on where you have it.
Instead I chose to make a meat free spice broth, and add in lots of fresh beef later. Restaurants usually will only give you a few slivers of meat. You can make the broth in advance, and assemble it just before meal time.

The soup is hearty, filled with fresh vegetables and slices of meat. It feels warming on a rainy day with the spices and chilli. I used local beef tenderloin, of which is grass fed. Taste so good!



Sup Daging

tasted and recreated by WendyinKK 

Spice Broth
1.25L water
2 inches cinnamon stick
1 star anise
2 cardamoms
2 cloves
¼ tsp fennel seeds
¼ tsp cumin seeds
½ tsp coriander seeds
½ tsp black pepper corns, cracked

250gm beef tenderloin, thinly sliced
1 tomato, cut into wedges
1 stalk of celery, sliced
1 shallot, sliced
2-3 bird’s eye chilli, halved, lightly smashed for more heat
1 red onion, sliced
2 cloves of garlic, smashed
Chinese celery for sprinkling

Salt to taste

1. Place broth ingredients together and bring to a boil. Lower to a simmer for 30-40 minutes. Strain the spice broth.
2. In a wok, put in 1 Tbsp of oil and gently fry sliced shallots on low heat until golden. Drain and dish up, set aside.
3. In the same wok, same oil, on high heat saute garlic until fragrant and put in onions and chilli and cook until they start to have some fragrance. Pour in all the broth. Bring it to a boil. Taste and season with salt.
4. Put in beef slices, and tomatoes and bring it back to a full boil. Put in celery slices, give it a few tosses and turn off the heat.
5. Garnish with fried shallots and chopped chinese celery


1 comment:

  1. Wendy, I love this beef soup of yours! As you said, it is a great low carb fix, I want to cook this, am on low-carb diet hah..hah....

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.