Sunday, 16 June 2013

Sup Kacang Merah

This red kidney bean soup is very simple. Unlike brenebon (Manadonese kidney bean soup) and angeun bereum (West Javanese kidney bean soup) that use many spices, this soup only needs the common soup spices: garlic, salt and pepper. But the taste is still very hearty. It's perfect for the lazy weekend like today. 

Here I use fresh kidney bean but surely we can use canned or the dried one. Red kidney bean is highly nutritious but can also be dangerous. As I once read in a book, if I am not mistaken it is Food Combining book by Andang Gunawan, sprouted bean is poisonous. So we have to discard kidney bean that are already sprouted. We also have to soak the dried bean and discard the water then boil them in a new water until cooked through because partially cooked or under-cooked kidney bean will increase the toxic effect. They can cause nausea, vomiting and diarrhea. But don't be too worry about that, I already eat red kidney bean regularly for years and feel really good so far... 



Ingredients:

water
250 gr beef, diced
100 gr fresh red kidney bean
2 carrots
1 cauliflower
2 tomatoes
1 spring onion, finely sliced
2 celery
3 garlic
small amount of nutmeg (optional)
salt and pepper to taste
Fried shallots


Avoid eating sprouted and under-cooked kidney bean. It's toxic!

Direction:

Pound garlic, nutmeg, salt and pepper. Saute it on low heat until fragrant. Set aside. 
Place water and beef in a pan. Put the pan on the stove and cook until the water boils. The fat from the beef will float to the surface. Scoop out that scum with a spoon.
When the beef are tender, add in kidney bean, carrot and spices. 
Add in cauliflower, tomato, spring onion and celery. 
Place on the bowls, enjoy warm garnished with fried shallots.