8/17/2019 HARIRA Dan Sup Ekor Chef Wan

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1. HARIRA ( MOROCCAN LAMB AND CHICKPEA SOUP ) chef wan

• 250 g lamb , diced

• 12 cup of water 

• 250 g chickpeas, soaked overnight

• 2 onion

• 500 g tomatoes

• 3 spring coriander leaves

• ½ teaspoon turmeric powder 

• 2.5 cm ginger, black pepper

• 125 g ricer vermicelli (bihun

• 2 tablespoon tomato puree

• !alt

• ½ spring parsle" chopped

Method• #oil the lamb

•  $dd chickpeas, onion, coriander leaves, tomato, turmeric, ginger, black

pepper 

• !immer for 1 hour until the meat, chickpeas is tender and soft. #oleh

tambah ubi kentang dan carrot

•  $dd rice vermicelli and tomato puree. #oil until soft.

• !eason with salt and bawang goreng

• %ust before serving garnish with parsle"

2. Oxtail Soup (Sup Ekor ) chef wan

Ingredients: 

125 ml / 4 fl oz / ½ cup Vegetable Oil

500 g / 1 Pound, 1 ½ oz Oxtail, cleaned and cut into bite-size pieces

2 sudu ecil !"e#bu $etumba#%

1 sudu ecil  se#bu &intan manis 

1 sudu ecil  se#bu &intan puti'

1 ½ (bsp (omato pu#ee1)5 lit#es / * cups ai#

1 +a##ot, peeled and diced

1 Potato, peeled and diced

2 +ele#, diced

andful .lac Peppe#, f#es'l c#aced

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8/17/2019 HARIRA Dan Sup Ekor Chef Wan

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andful +o#iande# !+ilant#o, +'inese Pa#sle o# $etumba#%, c'opped

andful c#isp-f#ied "'allots !.aang o#eng%

"alt

Whole Spices: 

4 +a#damom Pods 

1 +innamon .a# !$ulit $au anis% 

* +loes 

2 "ta# 3nise 

Paste Ingredients: - to be finel grounded 

10 "'allots !ed Onions%, peeled

4 a#lic cloes, peeled

2 emong#ass !"e#ai%, finel sliced

1 cm / ½ inc' f#es' inge#, peeled

1 cup ate#

!ethod:

ix Oxtails it' flou#, salt, blac peppe#, and sea# in 'ot egetable oil) 6# until all sides of

meat a#e ca#amelized) 7#ain and set aside)

8sing t'e same oil, saut9 t'e :'ole "pices and Paste until f#ag#ant) 3dd in +o#iande#

Pode#, +umin Pode# and 6ennel Pode#, .lac Peppe# and saut9 oe# lo 'eat fo# ;-4

minutes until f#ag#ant) 3dd in +ele#, mix t'em, and off t'e fi#e)

Put t'e Oxtails into a big pot< add in +a##ots, Potatoes, (omato pu#ee and t'e "pice Paste)

3dd in ate#, +o#iande#, Pa#sle, emong#ass, c#isp-f#ied "'allots, and "alt to taste) ix

t'em eenl and b#ing to simme# fo# 2-2½ 'ou#s, until t'e Oxtail is tende#)

=ust befo#e se#ing, ga#nis' soup it' some "p#ing Onion and c#isp-f#ied "'allots)

Note:

(o sae time, ou can coo t'e soup in 25 minutes using a p#essu#e cooe#) >ou?ll 'ae to

#educe t'e ate# to 1 lit#e !1 ;/5 pints o# 4 cups%)

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8/17/2019 HARIRA Dan Sup Ekor Chef Wan

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!. MEE BANDUN" #OK MAMA ( $a% &a'a)

• 5 senduk cabai kering "g dimesin

  3 sudu kacang tanah goreng "g diblend

  air rebusan tulang dan daging

 

air stock udang  & bi'i kentang "g direbus dan diblend

  2 bungkus mee, telur rebus , bawang goreng

  periuk sai besar 

langkah 11. )umis min"ak dengan bawang merah.!. masukkan cabai kering dan tomato buah. agak garing, masukkan kacang tanah. masukkan gula dan garan ikut rasa*. ambil 2 senduk cabai "ang telah ditumis itu.+. baki cabai dalam periuk ditambah dengan air daging, stok udang, air

asam 'awa,. dah mendidih, tambah ubi kentang

-an%ah !

• tumis bawang putih dan bawang merah

• masukkan daging dan udang

• masukkan kuah "ang telah dimasak tadi

  $a&/%%an &o& to$ato0 &o& c-0 %ca2 2e%at

  3-a $enddh0 $a&/%%an $ee

  3a4%an &e%e5a2 (3a %e$3an &%t $ee t/)

  $a&/%%an &a'/4 &aw dan toe0 3/ah to$ato

  2e4ah a&a$ -$a/ ( 1 35)

&a'/4 5n 3a4 -a$a 0 nant %ec/t -a