Indonesian Peanut Celery Soup Recipes

Steps:

• Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
• Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
• Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
• Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
• Cook noodles according to package directions.
• Turn off heat under soup and stir in lime juice. Taste for salt.
• To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
• Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

Steps:

• Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
• Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
• Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
• Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
• Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

Steps:

• Heat the oil in a 2-quart pot over medium heat and add the onion, celery, and garlic and cook, stirring, for about 5 minutes, until the vegetables have softened. Reduce the heat to low, cover the pot, and let them steam for about 10 minutes, stirring once. Add the Chicken Stock and whisk in the peanut butter, a little at a time. Bring to a boil, whisking, and add the ketjap manis and sambal oelek, and a little more stock or water if the soup is too thick. Simmer about 10 minutes, then let it cool. Working in batches if necessary, puree the soup in a blender and return it to the pot. Heat the soup to the desired temperature, adjusting the seasonings (add more chile paste, if desired) and consistency (add more stock or water, if needed). Garnish with roasted peanuts and serve.

Steps:

• In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy.
• In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper.
• When creamy, add undrained celery and peanut butter; stir together well.
• When soup is well blended and creamy, taste; add more salt and pepper if desired.

Steps:

• Puree peanut butter, garlic, chille peppers, ginger root, and brown sugar in food processor.
• Transfer mixture to heavy saucepan.
• Stir in coconut milk, soy sauce and molasses.
• Gently simmer, uncovered, until sauce is thick and full flavored, about 30 minutes, stirring often.
• Let sauce cool to room temperature.
• Correct seasoning, adding soy sauce or lime juice to taste.