Resep Sup Brenebon

Resep Sup Brenebon Sedap Mantap

How to Make Foolproof Brenebon Soup. Plus Bilingual Recipes

Earlier this year, FAO or UNFAO (Food & Agriculture Organization of the United Nations) announced that 2016 is International Year of Pulses. Excuse me, pulse what? Pulse-dialing? Heart pulses?

Pulses are dried beans, deemed food for the future. For me, pulses are sustainable and good substitute for rice. You know, Indonesians love rice so much but they need to realize they not only need carbohydrate, but also other nutrition as well. And pulses are good alternatives which are nutritious, cheap, and, most importantly, tasty.

When I read FAO encourages people to submit pulses recipes, I was excited to share one of my favorite recipes: Sup Brenebon. I am glad that this week it gets featured in FAO website!

Sup Brenebon is a favorite hearty soup in Indonesia. It also has found a special place all over Indonesia due to its tastiness and, without a doubt, very easy preparation. It is often called Brenebon or Sup Kacang Merah (red bean soup). Sup Brenebon is derived from the Dutch Bruine Bonen Soep, which was introduced to the area after the Dutch came to colonize the archipelago (which is now Indonesia) some 300 years ago. You can guess the original version must have tasted bland they needed to spice it up with tropical spices (nutmeg, clove, pepper), right?

Brenebon consists of dried red kidney beans (Phaseolus vulgaris) and pork. Non-pork eaters have made Brenebon using chicken or beef. Vegans can also cook tasty Brenebon with mushroom stock. It is easy to make and is “foolproof”. Anyone can make it! You can download the PDF here. You can check other pulses recipes from all over the world too!

But let me put the recipe in this very page too. I make four versions of it: 1. Brenebon: with pork, as it is so originally/dengan daging babi, sesuai resep asli. 2. Brenebon Sapi/Beef Brenebon: substitute pork with beef/ganti daging babi dengan sapi. 3. Brenebon Ayam/Chicken Brenebon (non-red meat): use chicken/pakailah daging ayam. 4. Vegan Brenebon: use mushroom stock/gunakan kaldu jamur.

Ingredients: • 200-400 g dried red kidney beans, soaked in water for 24 hours (will not sprout) or overnight to cut the cooking time/kacang merah kering, rendam semalaman • 200–300 g pork feet (and or pork belly), chopped into chunks/kaki babi (dan atau perut babi, potong besar-besar. Bisa diganti dengan daging sapi atau ayam. Atau tanpa daging supaya jadi vegan brenebon • 2,000 ml water/air • 5 cloves, or to taste/cengkih • 2 nutmegs, crushed/pala, tumbuk • 5 shallots, finely chopped/bawang merah, iris halus • 1 stalk of leek, finely sliced/bawang prei, iris halus • 1 stalk of Asian celery, chopped/seledri, cincang • 3 tbs cooking oil or butter/minyak atau mentega (bukan margarin, supaya lebih lezat dan wangi) • Salt and pepper, to taste/garam dan merica For the stew: 1. In a large soup pot, bring water, beans and pork to boil. Season it with cloves, nutmegs, salt and pepper. And then turn down the heat to simmer until the beans are cooked./Masukkan kacang, air, dan daging ke panci, didihkan. Lalu, bumbui dengan cengkih, pala, garam, dan merica. Kecilkan api, masak terus sampai matang. 2. In a frying pan, heat butter or oil to stir fry shallots and leeks. Sprinkle the fried shallots and leeks over the soup and add the chopped celery. Serve hot./Di wajan, panaskan minyak, dan gorenglah bawang merah dan bawang prei. Masukkan ke dalam sup, lalu taburkan seledri. Hidangkan panas-panas. Nyam!

I hope it inspires you to cook! Please do not hesitate to share your thoughts about pulses and Brenebon!