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... 

Bakso Wortel Jamur

I am not really familiar with mushroom. The veggie seller who comes daily to sell veggies to my surroundings rarely bring mushroom except oyster and sometimes with request, button mushroom. Unfortunately, my son doesn't like those two. So I almost never cook mushroom. Until some days ago, I found that the mini market near my home now selling dried black wood ear, shitake and white coral mushroom. Directly those three moved into my basket. 

I already know what to make with them. First is this bakso wortel jamur (carrot and wood ear mushroom ball in clear soup). Actually I wanted to make bakso rambutan that is meatball made of chicken, shrimp, carrot, mushroom and glass noodle. But I forgot to buy the glass noodle, so it's only bakso wortel (carrot)  jamur (mushroom), then. 

It turns out so good. My children love it, on its own or as a soup with warm rice. No complaint about the mushroom, oh it's really nice.

Sop kacang merah salmon

Ceritanya aku beli ikan salmon tuh yang utuh, satu tapi besar...jadi harus memotong dan memfillet sendiri...tersisa dong tulangnya...mau dibuang kok sayang ya, masih ada sedikit dagingnya yang nempel gitu ...masih bisa dimanfaatkan...he he...kita masukkan ke sop kacang merah aja ya, sebagai gantinya daging...secara anak-anak tuh doyan banget kacang merah...Dan ternyata enak aja tuh, tidak berasa amis...masaknya seperti sop kacang merah biasa aja...


Bahan:
Kacang merah, kalo pake yang kering harus direndam dulu semalam sampai mengembang.
2 buah wortel
Tulang salmon
1 liter air
1 bawang putih, cincang halus
1 bawang merah, cincang halus (sy pake bawang bombay :)
1 daun bawang
2 tomat
1 - 2 lembar daun salam
1 ruas jari lengkuas, memarkan
1 kayu manis batangan
garam dan merica sesuai selera
2 sdt air asam jawa
gula merah, iris halus (sy pake gula pasir) sesuai selera

Cara membuat:
Tumis bawang putih dan bombay sampai harum, masukkan air, beri semua bumbu, garam dan merica. Didihkan. Tambahkan kacang merah, masak sampai kacang lunak, tambahkan wortel dan tulang salmon, masak sampai semua matang. Masukkan daun bawang dan tomat. Aduk rata, cicipi rasanya, angkat.