Sajor Lodeh (Spiced Vegetable Soup)

Ingredients

• four pounds of meat
• two quarts of water
• half a shred cabbage
• half a cauliflower in branches
• a large carrot sliced
• a couple of cucumbers skinned and cut in small pieces
• half-dozen onions sliced
• half a teaspoonful of turmeric
• half a teaspoonful of cumin
• half a teaspoonful of coriander
• a clove of garlic
• two green chillies
• quarter teaspoonful of caraway
• quarter teaspoonful of cloves
• a sound cocoanut cut in pieces
• salt

Method

1. 1

   Put meat and bones in a pot with water, bring to boil, skim carefully, and boil gently for three hours.

2. 2

   Remove fat, add vegetables and spices, boil until tender.

3. 3

   Strain stock, add vegetables and boiled rice, heat up, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 171. The excerpt below is the record exactly as published.

Sajor lodeh (Spiced Vegetable Soup) Randeng goreng Ikan brenkis (Fried Fish) (Roast Spiced Fish) Endak syraebook (Roasted Fish Roes) Ihraepah oedang Oedang iesie Kepiting iesie (Shrimp Fritters) (Stuffed Prawns) (Stuffed Crabs) Kerrie oedang (Curried Shrimps) Kerrie Dagin dan Ikan Sesate (Meat and Fish Stew) (Grilled Meat) Fricadel djangong Djanganan (Indian Cirn Cakes) (Curried Vegetables) Lalap ketimon Sambal oelik Seroendeng (Sliced Cucumber) (Pounded Chillies) (Fried Cocoanut) Pisang Manga Mangis Nanas (Banana) (Mangoe) (Mangistan) (Pine Apples) Koppie (Coffee) 425 BANQUETS OF THE NATIONS Telor Assin. (Salted Ducks' Eggs.) • Boil some ducks' eggs hard, remove the shells, pack them in salt, and bury them in clay for several weeks. See that the clay is kept moist. Sajor lodeh. (Spiced Vegetable Soup.) Take four pounds of meat and any odd bones lying about ; put them in a pot with two quarts of water, bring to the boil, and skim carefully. Boil gently for three hours. Put into a pan, and when cold remove all fat, and then put it into pot again with half a shred cabbage, half a cauliflower in branches, a large carrot sliced, a couple of cucumbers skinned and cut in small pieces, half-dozen onions sliced, and any other vegetables in season such as beans, peas, pumpkins, etc., with half a teaspoonful each of turmeric, cumin, coriander, cinnamon, a clove of garlic, two green chillies, quarter teaspoonful each of caraway and cloves, a sound cocoanut cut in pieces, a little red pepper, and salt. Boil till vegetables are tender, but not in pulp ; place them to one side ; strain and clear the stock, to which add the vegetables along with two cupfuls of boiled rice. Heat up and serve. See that there are plenty of vegetables. Bandeng goreng. (Fried Fish.) Skin and bone the fish, and if large cut into nice fillets. Sprinkle the pieces with ground coriander, cumin, ginger, black pepper, and salt ; dip into a batter made of rice, flour, oil, water, and salt. After standing for 426 JAVA half an hour sprinkle again with the spices, and again dip in the batter and stand for another half-hour, then fry in cocoanut oil. Serve with boiled rice. Ikan brenkis. (Spiced Roasted Fish.) Clean, scale, and bone about two pounds of fish ; tear it in pieces, season with red pepper, salt, a little ground nutmeg, cinnamon, and a touch of garlic. Moisten the mixture with a very little cocoanut oil, make it into oblong shapes, and roll round with banana leaves and roast. Serve with rice. Endak syraebook. (Roasted Fish Roes.) Clean some nice roes, and, after plumping them, dry ; dip in oil, and coat with ground cumin, coriander, chillies, and salt; put into the oven, and roast. Serve with rice. Ihraepah oedang. (Shrimp Fritters.) Boil a pound of shrimps, shell them, and pound the meat to a paste. Slice an onion very thin, and fry in cocoanut oil ; add half a teaspoonful of ginger, half a teaspoonful of cin

Cook this with the app: pantry check, scaling, and the assistant.