Sup Rawon Ayam Sayuran (Indonesian-Style Chicken Soup with Buah Keluak)
지난 금요일이 싱가포르 투표결과 있나요. 투표소는 별로 늦게 마감되었고 결과는 정말 늦게 발표되었어요. 나는 인터넷 뉴스를 봤기 때문에 늦게 잤어요. 결과는 너무 가까웠고 레이스는 나무 흥미 진진했 어요.여당은 83 석의 다수를 차지했지만 야당은 지난 투표보다 더 잘하고 10 석을 차지했어요.
그리고 다음날 아침에 한국어 수업을 너무 어렵게 일어났어요. 수업 중에도 진짜 피곤했어요. 또한 마스크를 쓰고있는 동안 말하기를진짜 불편해요. 우리 선생님이 입술을 보지 않고 말하기하고 듣기를 너무 어려웠어요.
두달 반동안의 락다운에 줌인터넷 수업이 더 쉬웠어요 ㅋㅋㅋㅋㅋ 코로나 백신이 발견 될 때까지 기다릴 수없고 생활이 정상으로 돌아올 수 있나요.
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Now that we've entered Phase Two post the lifting of Circuit Breaker measures, and some (restricted) form of dining-in is now allowed, I've consequently found that the supermarkets are also more stocked with food that was previously scarce. Whether it's because people are cooking home less or hording less (maybe?), I'm grateful, because now I can cook on a whim. I can finally go to the supermarket on whichever day I wish to cook, and find the requisite ingredients and enough fresh meat to feed my party.
Sup Rawon is an Indonesian stew/soup I was recently introduced to by my Indonesian friends. It's characteristic black hue is derived from buah keluak (nut of the keluak fruit), which ingredient incidentally is commonly used in Peranakan (or Nonya) cooking. Supposedly, the buah keluak flavour is a love-it-or-hate-it thing, but because I grew up eating it, I'm used to its peculiar funky taste: like I would describe it as having smoky and nutty underpinned by piquant notes. It's distinctive, but wonderful!
So, I was recently gifted a rempah for sup rawon....and so I thought to attempt sop rawon, but with a twist because I like to campur my food. I love that about our melting pot cuisine: taking inspiration from our fantastically boggling diversity of local and regional foods and ingredients and forging a novel modern out of the traditional.
Thus, instead of a beef-centric dish, I used chicken thighs, and in lieu of a heavy base of beef stock, I melded veal and chicken stock. To that, I incorporated lots and lots of Chinese greens (I used baby kailan but other leafy veggies like cai xin would do well too). A mix of Japanese enoki and shitake lent a woodsy element, and because I chanced upon some cordyceps militaris in the supermarket, I also added a packet of that for a little TCM, it's apparently nourishing for the lungs and in the current covid-19 pandemic, any extra herbal additives to our food is always a welcome bonus.
Ingredients (feeds 4):
8 chicken legs, bone-in
250gm shitake mushrooms (approx 15 mushrooms) sliced
300gm enoki mushrooms
150gm cordyceps militaris
3 large potatoes, diced into 1.5" cubes
300gm baby kailan, stems trimmed
1L veal stock
1L chicken stock
9 tbsp sup rawon rempah (my Indon friends say that the PT Bamboe brand of spice pastes are their lazy day go-tos)
1 medium yellow onion, minced
4 cloves garlic, minced
2 tsp canola oil
3 tsp sesame oil
Optional toppings:
bawang goreng (fried shallots)
sambal belachan
hard boiled salted eggs, halved
belinjau crackers
Directions:
1) Fry onions in pre-heated canola-sesame oil mix until translucent, about 3-4 minutes. Add garlic and fry till toasty, about 1 minute.
2) Add shitake, fry about 4 minutes or until wilted.
3) Add enoki, fry about 1 minute.
4) Add rempah, stir until fragrant, about 1 minute.
5) Add veal and chicken stock, as well as the chicken legs. Bring to boil and then lower to a simmer for 40-50 minutes for a fall-off-the-bone doneness.
6) Add the cordyceps about 20 minutes before serving.
7) Add the kailan 15 minutes before serving.
8) Add the potatoes about 10 minutes before serving.
9) Serve garnished with a dollop of sambal, lashings of fried shallots (bawang goreng), and half a salted egg.
그리고 다음날 아침에 한국어 수업을 너무 어렵게 일어났어요. 수업 중에도 진짜 피곤했어요. 또한 마스크를 쓰고있는 동안 말하기를진짜 불편해요. 우리 선생님이 입술을 보지 않고 말하기하고 듣기를 너무 어려웠어요.
두달 반동안의 락다운에 줌인터넷 수업이 더 쉬웠어요 ㅋㅋㅋㅋㅋ 코로나 백신이 발견 될 때까지 기다릴 수없고 생활이 정상으로 돌아올 수 있나요.
=============================================
Now that we've entered Phase Two post the lifting of Circuit Breaker measures, and some (restricted) form of dining-in is now allowed, I've consequently found that the supermarkets are also more stocked with food that was previously scarce. Whether it's because people are cooking home less or hording less (maybe?), I'm grateful, because now I can cook on a whim. I can finally go to the supermarket on whichever day I wish to cook, and find the requisite ingredients and enough fresh meat to feed my party.
Sup Rawon is an Indonesian stew/soup I was recently introduced to by my Indonesian friends. It's characteristic black hue is derived from buah keluak (nut of the keluak fruit), which ingredient incidentally is commonly used in Peranakan (or Nonya) cooking. Supposedly, the buah keluak flavour is a love-it-or-hate-it thing, but because I grew up eating it, I'm used to its peculiar funky taste: like I would describe it as having smoky and nutty underpinned by piquant notes. It's distinctive, but wonderful!
So, I was recently gifted a rempah for sup rawon....and so I thought to attempt sop rawon, but with a twist because I like to campur my food. I love that about our melting pot cuisine: taking inspiration from our fantastically boggling diversity of local and regional foods and ingredients and forging a novel modern out of the traditional.
Thus, instead of a beef-centric dish, I used chicken thighs, and in lieu of a heavy base of beef stock, I melded veal and chicken stock. To that, I incorporated lots and lots of Chinese greens (I used baby kailan but other leafy veggies like cai xin would do well too). A mix of Japanese enoki and shitake lent a woodsy element, and because I chanced upon some cordyceps militaris in the supermarket, I also added a packet of that for a little TCM, it's apparently nourishing for the lungs and in the current covid-19 pandemic, any extra herbal additives to our food is always a welcome bonus.
Ingredients (feeds 4):
8 chicken legs, bone-in
250gm shitake mushrooms (approx 15 mushrooms) sliced
300gm enoki mushrooms
150gm cordyceps militaris
3 large potatoes, diced into 1.5" cubes
300gm baby kailan, stems trimmed
1L veal stock
1L chicken stock
9 tbsp sup rawon rempah (my Indon friends say that the PT Bamboe brand of spice pastes are their lazy day go-tos)
1 medium yellow onion, minced
4 cloves garlic, minced
2 tsp canola oil
3 tsp sesame oil
Optional toppings:
bawang goreng (fried shallots)
sambal belachan
hard boiled salted eggs, halved
belinjau crackers
Directions:
1) Fry onions in pre-heated canola-sesame oil mix until translucent, about 3-4 minutes. Add garlic and fry till toasty, about 1 minute.
2) Add shitake, fry about 4 minutes or until wilted.
3) Add enoki, fry about 1 minute.
4) Add rempah, stir until fragrant, about 1 minute.
5) Add veal and chicken stock, as well as the chicken legs. Bring to boil and then lower to a simmer for 40-50 minutes for a fall-off-the-bone doneness.
6) Add the cordyceps about 20 minutes before serving.
7) Add the kailan 15 minutes before serving.
8) Add the potatoes about 10 minutes before serving.
9) Serve garnished with a dollop of sambal, lashings of fried shallots (bawang goreng), and half a salted egg.
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