Banana Stem Soup with Duck

Soups

Recipes featured:
  1. Green Papaya Soup – Gedang Mekuah
  2. Chicken Soup with Vegetables and Eggs – Soto Ayam
  3. Duck Soup with Banana Stems
  4. Mushroom Soup
  5. Snail Soup with Spinach
  6. Clear Chicken Soup
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1. Green Papaya Soup –  Gedang MekuahGreen Papaya Soup with Seafood

Ingredients:

  • 1 unripe Green papaya, weighing roughly 750 g (1 ½ lb)
  • 1 tbsp Coconut or vegetable oil
  • 125 g Vegetable spice paste
  • 1 liter Vegetable stock (chicken or seafood stock optional)
  • 1 cup Coconut milk
  • 2 Salam leaves or alternatively fresh or dry kaffir lime leaves
  • 1 stalk Lemon grass, bruised
  • 1 pinch Black pepper crushed
  • 1 pinch Salt
  • Fried shallots to garnish

Preparation:

  1. Peel the papaya, cut in half lengthwise and remove the seeds. Slice the papaya lengthwise in 4 or 6 slices, then slice crosswise in dices about 0.5 cm (1/4) thick.
  2. Heat oil in heavy soup pot, add spice paste, lemongrass and salam leaves and sauté until fragrant. Add papayas and continue to sauté until papayas are evenly coated and change color.
  3. Add stock, mix well, bring back to a boil and simmer until papayas are 75 cooked.
  4. Finally add coconut milk and continue to simmer (do not boil) until papayas are tender. If the stock reduces too much, add more stock. Season to taste with salt and pepper; and garnish with fried shallots.

Note:

This very delicious, creamy soup can be the base for many abbreviations. Following are several ways which in one way or the other would appeal to most people.

  • Replace vegetable spice paste with seafood spice past and garnish with diced seafood of your choice.
  • Same as for seafood but without cream; add as garnish snails.
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2. Chicken Soup with Vegetables and Eggs - Jukut Siap

Ingredients:
  • 3 litres Chicken stock
  • 125 g Chicken spice paste
  • 2  Salam leaves or alternatively fresh or dry kaffir lime leaves
  • 2   Kaffir lime leaves bruised
  • 2 Large red chilies bruised
  • 2 Bird’s eye chilies bruised (optional)
  • 1 pinch  White peppercorns crushed
  • 1 whole Chicken, about 1.2-1.5kg
  • 200 g White cabbage finely shredded
  • 200 g  Bean sprouts cleaned
  • 50 g  Celery leaves finely sliced
  • 50 g   Spring onions finely sliced
  • 100 g  Glass noodles, blanched and cooled in ice water
  • Salt to taste
  • 4  Chicken eggs hard boiled, peeled and cut in wedges
  • Fried shallots for garnish

Preparation:

  1. Prepare basic chicken stock as described in basic recipes
  2. Once stock simmers for 4 hours add chicken and simmer until chicken is very tender and almost falls of the bone. About one hour. Remove chicken from stock, place into a deep container and strain chicken stock through a strainer over the chicken. Allow chicken to cool in stock.
  3. Remove chicken again from cold stock, separate meat from bones and shred very finely.
  4. Bring stock back to boil, add spice paste, lime and salam leaves, chilies and pepper and reduce to about 1.5 liter. Then add cabbage, bean sprouts, celery and spring onions and simmer for another two minutes.
  5. Add shredded chicken and glass noodles, and bring back to boil, and then simmer for two minutes. Season to taste with salt.
  6. To serve, ladle soup into individual bowels and garnish with eggs and fried shallots.
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3. Duck Soup with Banana Stems - Kuwah Ares BebekSpices-2

Ingredients:

  • 600g (1¼ lb) Young banana stem. Only use the center part
  • 6 tbsp  Salt
  • 3 tbsp Coconut or vegetable oil
  • 1 1/2 cups Basic spice paste
  • 1.5 lt (6 cups) Duck stock
  • 300 g Minced duck meat
  • 2  Salam leaves
  • 1 stalk Lemon grass, bruised
  • 1 pinch Black peppercorns, crushed
  • 2 tbsp Fried shallots to garnish

 

Preparation:

  1. Peel off hard outside layers of the banana stem, cut in half lengthwise.  Place flat side on carving board.  With a sharp knife cut in thin slices and place sliced banana stems into deep bowl.
  2. Sprinkle with salt and mix hard for five minutes. This will break the fibers and releases the water. Rinse stems thoroughly under running water; strain and dry well.
  3. Heat 2 tbsp of oil in heavy stock pot; add one cup of spice paste and sauté until fragrant. Add shredded banana stems and continue to sauté for two minutes. Fill up with duck stock, add salam leaves and lemongrass, bring up to a boil and simmer until stems are tender.This can take up to one hour or even longer.
  4. In separate pan heat one table spoon of oil, add 1/2 cup spice paste and sauté until fragrant. Add minced duck and continue sauté until meat changes color. Fill up with banana stem soup, bring back to a boil and simmer for five more minutes.
  5. Season to taste with salt and pepper and garnish with fried shallots.

Note:

  • The tender center of young banana palms is used for this very ceremonial dish in Bali. If not available banana stems can be replaced with cabbage.
  • This dish is often prepared in a similar way with pork or chicken. If using pork, use basic spice paste. If using chicken replace with chicken spice paste.
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4. Mushroom Soup - Wong Dadah

Ingredients:

  • 250 g  Shiitake mushrooms washed and sliced
  • 2 tbsp  Coconut or vegetable oil
  • ¾ cup  Vegetable spice paste
  • 1 stalk  Lemon grass bruised
  • 2 Kafir lime leaf bruised
  • 2 ½ cups  Chicken or vegetable stock
  • 1 cup  Coconut cream
  • 2 tbsp Lemon basil freshly sliced
  • 1 pinch Salt to taste
  • 1 pinch  Black pepper ground
  • 1 tbsp fried shallots as a garnish

Preparations:

  1. Heat oil in heavy sauce pan, add spice paste and sauté until fragrant.
  2. Add mushrooms and sauté two more minutes.
  3. Pour in  stock, add remaining ingredients, except salt and pepper and bring to boil, simmer for 5 minutes.
  4. Season to taste with salt and pepper.
  5. Garnish with fried shallots.
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5. Snail Soup with Spinach - Jukut Kakul 

Ingredients:

  • 800 g Fresh life snails or 36 canned snails, washed and drained
  • 1 tbsp Coconut or Vegetable oil
  • ¾ cup  Basic spice paste
  • 1 liter  Chicken stock
  • 1 cup  Coconut cream
  • 2  Salam leaves or alternatively 2 kaffir lime leaves fresh or dry
  • 1 pinch  Salt
  • 1 pinch Black pepper ground
  • 200 g  Spinach cleaned, blanched and drained
  • 1 tbsp Lime juice
  • 1 tbsp fresh Lemon basil finely sliced or chopped
  • 2 tbsp fried shallots for garnish

Preparation:

  1. In stock pot bring 4 liters of slightly salted water to a fast boil. Wash snails thoroughly under running water and drain. Blanch snails in boiling water for 20 seconds. Cool in ice water and drain.
  2. With a sharp knife open the dip of the snail shell and clean out the intestines of the snail. Wash snails once again thoroughly.
  3. In sauce pan heat oil and sauté basic spice paste until fragrant. Fill up with chicken stock coconut cream, salam leaves and pepper and bring to a simmer.
  4. Add snails; (optional canned snails) return to boil and simmer for ten minutes.
  5. Finally add the sliced spinach and simmer soup one more minute; season to taste with salt, lime juice and sliced lemon basil.
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6. Clear Chicken Soup - Gerangasem Siap

Ingredients:

  • 1 tbsp  Coconut or vegetable oil
  • 1 cup  Chicken spice paste
  • 300 g  Boneless chicken, skin removed and minced
  • 200 g  Chicken heart liver and stomach minced   (optional)
  • 1-liter Chicken stock
  • 2 Salam leaf or alternatively kaffir lime leaves fresh or dry
  • 1 stalk  Lemon grass, bruised
  • 1 pinch Black peppercorns crushed
  • 1 pinch Salt to taste
  • 2 tbsp Fried shallots

Preparation:

  1. Heat oil in heavy soup pot; add spice paste and sauté until fragrant.
  2. Add minced meat and continue to sauté until meat is evenly colored.
  3. Add stock and all remaining ingredients and simmer for five minutes.
  4. Season to taste with salt and pepper.
  5. Garnish with fried shallots.

Note:

  • There are many variation of this delicious simple soup, one of which is often used for ceremonies, put then to finish the soup the Balinese mix one cup of grated coconut with halve a cup of fresh chicken blood, which then is squeezed into the soup. After which the soup should not be boiled anymore; this will give the soup a slightly creamy appearance. At home you might want to consider the usage of blood???? To make it a lot easier finish the soup with 1/2 duo coconut cream.
  • Chicken meat can also be replaced with pork, duck or beef, put then the spice pasts must be changed accordingly; for beef using beef spice paste, for duck and pork basic spice paste.
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