Bean & Bone Soup (Sup Brenebon)

Brenebon Soup-small

Artikel dalam Bahasa Indonesia, klik di sini :)

This is one of my Grandma’s best dishes. When she was still with us and healthy enough to cook, we barely had Christmas without this soup. Her Brenebon soup is so red, thick, and delicious. I have never taste any better Brenebon soup than hers. She had 3 daughters, but she told the secret to my mom (her in law). Lucky me !! ^^

Brenebon soup is originated from Dutch. My grandma had a Dutch blood, so well.. maybe she had the secret from her ancestor 😀 But here, this is a famous dish from Manado. It is actually a red bean and pork leg / rib soup. And the pork is, of course, can be substitute with rib eye or oxtail, or even chicken if you want to. But please, don’t expect to beat my Grandma’s recipe with that 😛

Ingredients:
pork-leg 1/2 kgs Pork Leg, chop nicely red bean 200 gr (dried) Red Bean
potato 2 Potato carrot 2 Carrot
water  1500 ml Water garlic  4 cloves Garlic
shallots 8 Shallot onion 1 Onion (medium)
clove 3-4 Clove nutmeg  2 pinches Ground Nutmeg
 salt n pepper  Salt &  (2 tsp) Pepper celery 1 stalk Celery
oil-veggie 4-5 tbs Cooking Oil (for saute) sugar  1 tbs Sugar
Steps:
  1. [Secret #1] In a pan, bring water to boil. Take it away from the heat. Put the dried red beans in and let them stay there until they’re blooming (about 1-2 hours). This is the secret to have a red-colored soup. You can use a fresh red beans and skip this step. It won’t affect the taste, just the visual appearance.
  2. Put back the pan on low heat. Seamer (yes, i just know this term.. 😛 ) pork legs and red beans until tender. It will take about another hour. If you have pressure cooker, it is a great time to use it. The pressure cooker only need about 15 minutes.
  3. Meanwhile, nicely chop garlics, shallots, and onions. Also cut carrot and potato into dice shape.
  4. Saute garlics until well-cooked (but not being brown), add shallots, then onions.
  5. When the meat and beans are tender, add sauted stuff (no. 4).
  6. Season the soup with nutmeg, cloves [Secret #2], pepper, salt, and sugar.
  7. Add potato and bring it to cook.
  8. [Secret #3] Take some of potatoes. Mash them well, and put back to the soup. Yes, this will definitely thicken the soup.
  9. Add carrots, let it cook around 2-3 minutes.
  10. Make a knot of celery. Put celery in the soup right before it is taken away from the heat. Done ^^

~ ♥ ♥ ♥ ~

Sup Brenebon

Brenebon Soup-small

Ini adalah salah satu masakan andalan omaku. Ketika oma masih bersama kami dan cukup sehat untuk memasak, sup ini hampir tidak pernah absen di makan malam Natal. Sup Brenebon oma itu kental, merah, dan yang pasti, ueenaaak buangeeet. Kayaknya aku belum pernah merasakan yang lebih enak dari punya oma. Oma punya 3 anak perempuan, tapi oma cerita rahasianya ke mama (menantunya). Lucky me!! ^^

Sup Brenebon asalnya dari Londo. Omaku ada turunan Belanda, jadi.. ya mungkin ia dapat rahasia dari moyangnya 😀 Tapi di Indonesia, sup ini terkenal sebagai masakan Manado. Sebenarnya ini adalah sup kacang merah dah kaki/iga babi. Babinya, tentu saja, dapat diganti dengan iga sapi atau buntut, atau bahkan ayam jika anda mau. Tapi, maap-maap kate yeee, kalau ganti dagingnya ya jangan berharap rasanya bisa mengalahkan resep oma 😛

Bahan-Bahan:
pork-leg 1/2 kg Kaki Babi, potong sesuai selera red bean 200 gr Kacang Merah (kering)
potato 2 Kentang carrot 2 Wortel
water  1500 ml Air garlic  4 diung Bawang Putih
shallots 8 siung Bawang Merah onion 1 Bawang Bombai (medium)
clove 3-4 butir Cengkih nutmeg  2 jumput Pala Bubuk
 salt n pepper  Garam &  (2 sdt) Merica celery 1 tangkai Seledri
oil-veggie 4-5 sdm Minyak Goreng sugar  1 sdm Gula
Steps:
  1. [Rahasia #1] Didihkan air dalam panci. Matikan api. Masukkan kacang merah kering dan biarkan hingga mengembang (sekitar 1-2 jam). Ini rahasia agar sup berwarna merah. Anda bisa menggunakan kacang merah segar (basah) dan melompati langkah ini. Tidak akan memepengaruhi rasa, hanya warna sup tidak akan terlalu merah.
  2. Kembali panaskan panci dengan api kecil. Rebus dengan api kecil kaki babi dan kacang merah hingga empuk. Kira-kira butuh 1 jam. Jika punya presto, sebaiknya pakai presto saja karena cuma perlu waktu 15 menit. Jika daging diganti iga sapi atau buntut, masak dulu si daging, baru masukkan kacang merah. Jika ayam, masak dulu si kacang merah, baru masukkan daging ayam.
  3. Sementara itu, rajang bawang putih, bawang merah, dan bawang bombay. Serta potong dadu kentang dan wortel.
  4. Tumis bawang putih hingga matang (tapi tidak kecoklatan). Masukkan bawang merah, lalu bawang bombai.
  5. Ketika daging dan kacang sudah empuk, tambahkan tumisan (no.4)
  6. Bumbui dengan pala, cengkih [Rahasia #2], merica, garam, dan gula.
  7. Tambahkan kentang, dan masak hingga matang.
  8. [Rahasia #3] Ambil beberapa kentang matang tadi. Lembutkan, dan kembalikan ke sup. Betul, ini untuk mengentalkan sup.
  9. Tambahkan wortel, masak kira 2-3 menit.
  10. Talikan seledri. Masukkan ke dalam sup tepat sebelum api dimatika. Selesai ^^
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