Gulai Tulang Babi Berbalung Candidasa

Summary

Ingredients

• 500 g pork bones, meaty
• 600 g water
• 2 medium tomato (s), fully ripe
• 2 hot peppers, red, long, mild
• 8 g chicken broth, instant
• 1 medium onion (s), brown
• 3 medium garlic clove (s), fresh
• 3 tablespoon peanut oil, refined
• 1 medium carrot (s)
• 1 small chilli, green
• 1 stalk lemongrass, fresh
• 20 g iner, fresh or frozen
• 5 cm cinnamon stick (s)
• 2 kaffir lime leaves
• 1 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, light
• 1 tablespoon oyster sauce

Also:

• 3 tablespoon sunflower oil
• 1 tablespoon, heaped wheat flour type 405

To garnish:

• Spring onion (s), green part in rings
• fried onions

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Instructions

1. Cut the bones into pieces approx. 5 cm long, wash and boil in 1.5 liters of water for 5 minutes.
2. In the meantime, wash the tomatoes, peel them and quarter them lengthways and halves crossways. Remove the stems from the red peppers, wash them, cut open lengthways, fold open and remove the grains. Halve the empty pod lengthways and cut across into pieces approx. 1 cm wide. Put the tomatoes, peppers and chicken broth together with 200 g of the water in the blender and purée finely for 1 minute on the highest setting.
3. Pour the water off the bones and rinse the bones again. Return to the cleaned saucepan. Add the stock in the blender and the rest of the water.
4. Cap the onion and garlic cloves at both ends, peel and roughly cut into pieces. Roast in a pan with the peanut oil until light brown and add to the bones.
5. Wash the carrot, cap at both ends and peel. Scrape off the appropriate amount with a coarse rasp. Wash the small, green chilli and cut into thin slices. Leave the grains in place, discard the stem.
6. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
7. Wash, peel and thinly slice the ginger. Wash the kaffir lime leaves and use them whole.
8. Add all ingredients from carrots to oyster sauce to the bones and simmer with the lid on for 3 hours. Take off the stove and let cool down a bit. Strain the broth with a fine sieve. Remove the meat from half of the bones and add to the gulai broth. Clean the remaining bones a little and also add them to the gulai broth.
9. Mix the sunflower oil and wheat flour together in a small pan, heat and when the flour is light brown, deglaze with plenty of gulai stock and add to the soup.
10. Heat the soup, but don`t boil it anymore. Spread on the serving bowls, garnish and serve with white rice.