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Before you jump to Sop buntut recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every single article about reducing your weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to perform all of their own cooking. This is actually very true. From time to time, though, you absolutely do not need to make a whole meal for your family or even just for yourself. Sometimes almost all you desperately want is to go to the drive through and get home quickly. There is simply no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the famous fast food restaurants out there are trying to “healthy up” their menus. Here’s how it is possible to eat healthfully when you’re at a fast food spot.
Select water, juice or maybe milk as a drink. Choosing a big softdrink as your beverage contributes hundreds of harmful calories to your meal. Usually just one helping of soft drinks should be eight ounces big. That portion usually includes a minimum of a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is typically at the very least twenty ounces. It is most often at least 30 ounces. This means that just purchasing a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. It is much healthier to decide on milk, juice or perhaps regular water.
Standard logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Often the thing you need most is just to have another person do the cooking. There isn’t any reason to feel terrible about visiting the drive through when you make healthy decisions!
We hope you got benefit 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 it.
The ingredients needed to cook Sop buntut:
- Get stock
- Prepare 400 g meaty oxtails, cut into 5cm lengths
- Get 4-6 tbsp olive oil or vegetable oil
- You need sea salt and cracked pepper
- Provide 1 onion, peeled and roughly chopped
- Prepare 1 medium carrot, peeled and roughly chopped
- Provide 1 stick celery, washed and roughly chopped
- You need 1 cinnamon stick
- You need 1 whole nutmeg
- Use leaf bay
- Prepare 1 l water
- Get soup
- Take 1 large potato, peeled and cubed approx 1cm
- Get 1 leek, washed and sliced approx 2mm thick
- You need 1 large stick celery, washed and finely diced
- Get 1 medium carrot, peeled and finely diced
- Take 1 medium onion, peeled and finely diced
- Provide 1-2 cloves garlic, peeled and finely sliced
- Take 1 handful cherry tomatoes, halved (or use a small regular tomato, cut into wedges)
- Provide 1/8 cup barley
- Get 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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