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Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and to do all of their own cooking. There’s some worth to this. But at times the last thing you wish to do is make a whole dinner for yourself and your family. Sometimes all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from shame about slipping on your diet. This can be done because lots of the popular fast food spots are attempting to make their menus better now. Here’s how it is possible to eat healthfully when you’re at a fast food spot.
Milk, juice and also water are the best choices for beverages. When you drink a huge soft drink you are introducing too much empty calories to your day. Usually just one helping of soft drinks is only eight ounces big. Those eight ounces usually are at least 100 calories and close to ten tablespoons of sugar. Most fast food soda sizes start at twenty ounces. Thirty ounces, however, is a lot more common. Choosing a soda as your drink boosts your calorie absorption by thousands and adds way too much sugar to your diet. It is much healthier to choose milk, juice and also standard water.
Fundamental sense states that the proper way to lose pounds and get healthy is to ban fast food from your diet altogether. While, usually, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let other people make your dinner. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to sop buntut recipe. You can have sop buntut using 21 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Sop buntut:
- Prepare stock
- You need 400 g meaty oxtails, cut into 5cm lengths
- Use 4-6 tbsp olive oil or vegetable oil
- Prepare sea salt and cracked pepper
- Prepare 1 onion, peeled and roughly chopped
- Get 1 medium carrot, peeled and roughly chopped
- Provide 1 stick celery, washed and roughly chopped
- Get 1 cinnamon stick
- Use 1 whole nutmeg
- You need leaf bay
- Provide 1 l water
- Take soup
- Prepare 1 large potato, peeled and cubed approx 1cm
- Prepare 1 leek, washed and sliced approx 2mm thick
- You need 1 large stick celery, washed and finely diced
- Prepare 1 medium carrot, peeled and finely diced
- Get 1 medium onion, peeled and finely diced
- Use 1-2 cloves garlic, peeled and finely sliced
- Prepare 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- Get 1/8 cup barley
- Prepare small handful of freshly picked basil (garnish), flash fried
Steps to make Sop buntut:
- Season the oxtails generously with salt and pepper. Heat half of the oil in a heavy based pot. Sear the oxtail, in batches, till browned all over. Set aside.
- Discard any excess oil and add the roughly chopped, onion, carrot, celery, cinnamon stick, nutmeg, bayleaf and about 1-1½ litres of water to the pot. Bring to the boil and reduce to a gentle simmer, add the oxtail and continue to simmer for 3-4 hours or until the meat is tender and pulling away from the bone. During this time be sure to skim any nasties that come to the surface.
- Once the meat is done remove from the pot and set aside. Strain out the stock into a clean bowl or container (discarding the aromatics and vegetables) and place the stock into the fridge to cool right down. Any fat within the stock will rise to the surface and solidify making it really easy to remove.
- When the oxtail is cool enough to handle remove the meat using your hands and set aside, the bones can be discarded.
- In a large soup pot heat the remaining oil, add the all the soup ingredients, except for the barley and parsley, and gently sauté while stirring for about 20 minutes or until the vegetables have softened, at which time, you can add the oxtail stock and bring to a gentle simmer.
- Add the barley and the shredded oxtail and simmer gently for 30 minutes or until the barley is tender. If at any stage the soup is becoming too thick you can stir in a little water to retain the desired consistency.
- Season generously with salt and pepper and serve with crispy flash fried parsley.
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