Rice soup with ginger and nuts
4 servings
180 minutes
Rice soup with ginger and nuts is a fragrant dish of Indonesian cuisine that combines the delicate texture of rice with the spiciness of ginger and the nutty hint of cashews. Its roots trace back to traditional Indonesian recipes where spices play a key role in creating rich flavor combinations. Bone-in beef adds richness to the soup, while lime and white pepper provide a subtle tang and mild heat. Leeks and shallots add freshness and depth of aroma, while boiled eggs contribute heartiness. Garnishing with red chili makes the dish not only aesthetically appealing but also highlights its spicy character. This soup is perfect for a warming dinner or nourishing lunch, showcasing the beauty of Indonesian gastronomy in one bowl.
1
Combine cashews, garlic, salt, pepper, ginger, and turmeric and blend until smooth.
- Cashews: 10 pieces
- Garlic: 2 cloves
- Salt: to taste
- Ground white pepper: to taste
- Ginger: 5 g
- Turmeric: 1 teaspoon
2
Pour water over the obtained paste, add meat and sorghum. Squeeze lime juice and bring to a boil.
- Lime juice: 1 tablespoon
- Bone-in beef: 500 g
3
Grind unpolished rice in a coffee grinder and add it to the soup. Cook until the meat is fully cooked for 1.5–2 hours, adding shallots. 20 minutes before it's done, add sliced leeks.
- Rice: 50 g
- Shallot: 4 pieces
- Leek: 1 piece
4
Boil the eggs hard, slice them, and mix with the soup. Pour into plates and garnish with hot chili.
- Chicken egg: 2 pieces
- Red chili pepper: 1 piece
