SUP TULANG FCU

2) SUP TULANG FCU

Bahan:
1 kilo tulang 
1 kilo daging yang berurat

sup bunjut 2
sup bunjut tulang 1
1 sudu besar serbuk kurma

3 inci kulit kayu manis
4 kuntum bunga lawang
10 biji buah pelaga

3 bawang besar dipotong baji 
1 bawng besar untuk ditumbuk

7 bawang merah untuk ditumbuk  
10 ulas bawang merah dibuat bawang goreng
4 ulas bawang putih di ketuk
15 biji cili api untuk pedaskan sup

2 limau nipis
secekak daun sup
3 inci lengkuas diketuk saja
1 inci halia ditumbuk halus
2 batang serai sedang juga diketuk dan diangkat keluar apabila rasa sup sudah enak.

1 kiub knorr daging
garam secukup rasa
seketul telur puyuh gula batu atau lebih kecil 

Cara:
1. Rebus tulang dan daging hingga empok dengan air yang banyak hingga tenggelam.
2. Masukkan sedikit garam, gula batu dan sup bunjut, rempah 3 beradik ketika merebus
3. Angkat daging dan potong ikut suka hati
4. Rebus balik bersama tulang tadi. Masukkan halia, lengkuas, serai, bawang putih, bawang besar tumbuk, bawang merah dan cili api.
5. Bila hampir empok daging, masukkan bawang besar yang dipotong baji.


 HOMEMADE SUP BUNJUT

 Bahan A

1 kulit kayu manis
1 bunga lawang
3 bunga cengkih
3 buah pelaga

B

1 sudu besar ketumbar
1/2 sudu teh jintan putih
1/2 sudu teh lada putih
3 keping kelopak bunga lawang
sedikit buah pelaga yang di pecah-pecahkan
secubit mustard seed(biji sawi??)
secubit biji poppy
1/2 sudu teh jintan manis

Pecah2kan bahan B...tak perlu hancur sgt.
masukkan ke dalam kain kasa, ikat dengan benang.
siap untuk digunakan.

ROSEMARY BRAISED LAMB SHANKS

By: S. HODGE 

"Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait."

Prep Time:
30 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 30 Min

 
Original Recipe Yield 6 servings

Ingredients

• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into 1/4 inch rounds
• 10 cloves garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

Directions

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Nutritional Information

Amount Per Serving  Calories: 481 | Total Fat: 21.8g | Cholesterol: 93mg