Brenebon, originally Bruinebonen a Dutch terminology for red bean. It’s usually cooked with beef, ribs or pork. Here in KL, it’s not common to get this dish because, well, British culture is more rooted here (obviously :p). What i like from this dish is, it’s actually a thick soup because the read bean will add some layer for this soup. Back in JKT, my mom cooks it many times, always bring me into a better mood 🙂
So here’s the recipe, some twist from the original recipe in sajiansedap.com.
- beef, 250 gr, chop in dice (3cmx3cm)
- potato, 1 big potato
- read bean, 150 gr
- tomato, 1, chop
- carrot, 1
- shallots, 3, chop
- onions, 3, chop
- chili paddy, 2 (whole)
- vegetable oil, 1 tea spoon
- margarine, 1 spoon
- celery, tie a knot
- onion spring, chop
- salt, pepper, nutmeg
How To Cook:
- Wash beef in running water until all blood gone.
- Put clean beef in a pan with 1 L++ water, boil it in low temperature stove. Some bubble will effervesce on the surface, throw away those bubble using spoon. Some will keep those bubble, but I won’t. I believe it’s some remaining blood from inside the beef. Continue boiling the beef in low temperature stove. Add the vegetable oil into beef pan. Notes: vegetable oil helps soften the beef.
- In another pan, boil the red bean until it turns a bit soft (+/- 10 minutes). Rinse the water, put inside beef pan.
- Fry shallots and onions using margarine until they turn golden and smell deliciously 🙂
- Put fried shallots and onions, celery, chili paddies and tomato into beef pan. Wait until boil.
- Put salt, pepper and nutmeg into beef pan. Taste it, you are free to add/reduce them as you like it 🙂
- Put carrot and potato into beef pan, wait +/- 5 minutes.
- Serve the soup in a bowl and sprinkle it with onion spring.
Happy Eating! 🙂