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PREPARATION
Step 1
Mix well the blended items with Malay soup spices, kurma powder and coriander powder with a bit of water to make a paste.
Step 2
Pre-heat the soup pot over medium heat, add the Ghee oil,
cinnamon stick, star anise, clove and cardamon. Saute spices until
fragrant and add Chinese parsley and coriander leaves.
Step 3
Stir well and add the blended paste and sauté for another 3
minutes. Add 2.5 litre of water to the pot and add beef, potato, carrot,
celery and soup Bunjut.
Step 4
Slow cook beef for 45 minutes until the beef is tender. Add
tomato last and season with salt, sugar and black pepper. Garnish with
chopped Chinese parsley and scallion. Serve beef soup with steamed
fragrant rice or toasted bread.
