Can you please give me your comments or suggestions about the readability of my recipe translation?
Special Yellow Beef Soup of Sokaraja
Preparation: 20 minutes
Cooking time: 45 minutes
Total: 65 minutes
Ingredients:
500 gram of beef (choose the brisket cut)
750 ml water
2 stalks of lemongrass, crushed (you can substitute with 2 lemon verbena leaves)
1 tbsp. sugar
3 cm of galangal, crushed
2 tbsp. sweet soy sauce
1 tbsp. Beef broth powder
Salt to taste
3 tbsp. Cooking Oil, for sautéing
1 piece of kaffir lime leaf
Puree Seasoning:
11 cloves of shallot, mashed
6 cloves of garlic, mashed
½ tsp pepper powder
2 cm of ginger, mashed
4 candlenuts, roasted and mashed
4 cm of Turmeric, mashed
Spicy Sauce Ingredients:
150 gram of peanuts, fried and mashed
9 red chili peppers, mashed
1 tbsp. palm sugar, slice smoothly (or you can substitute with brown sugar)
¼ tbsp. sugar
2 tsp of tamarind water (you can substitute with sour carambole)
3 cloves of shallot, mashed
2 cloves of garlic, mashed
Salt to taste
How to make the Spicy Sauce:
Grind the red chili peppers, shallots, garlics, salt, grinded palm sugar and tamarind water. Then, sauté the puree seasoning with 2 tbsp. of cooking oil for 3 minutes. Add 200 ml water into it and wait until the spicy sauce becomes thick. After that, lift it and put into a small bowl.
How to Cook:
1. Boil the beef (brisket) until half cooked. Then, drain it and cut into dices.
2. Add 1800 ml water into your pot and boil the beefs again.
3. While the beefs are boiled until well cooked, heat the cooking oil in a pan with a medium heat (130-140OF) and sauté the puree seasoning which have been prepared for 3 minutes. Then, add galangal, kaffir lime leaf and lemongrasses.
4. After that, put the sauté seasoning into the pot. Add salt, sugar, sweet soy sauce and beef broth powder.
5. Cook it well. Then, wait until the beefs are become tender and ready to be served.
6. Serve: Prepare the bowl and fill it with the complements, such as short bean sprouts, glass noodles which have been boiled, green onions, celeries, fried soy beans, crispy fried shallots.
7. To make it more delicious, eat the special yellow beef soup of Sokaraja with rice, spicy sauce and crackers.
9 Comments
https://www.recipesecrets.net/forums/recipe-reviews/58773-special-yellow-beef-soup-sokaraja.html
several days before registering here at Food52. None of the suggested edits were applied to the recipe at the other site including the temperature typo (1400F).
The recipe was apparently never published here at Food52.
As a general note, typically recipe ingredients should be listed in the order that they are used in the instructions. Here the spicy sauce ingredients are listed at the end but the instructions start with the spicy sauce preparation.
There are no instructions given for the puree seasoning ingredients; I assume they are meant to be combined together but usually a recipe would direct one to do so.
Also, there is no mention of what to do with the peanuts listed in the spicy sauce ingredients.
• Previous suggestions on substitutions would be very helpful for some of these ingredients. I've tried my hand at Southeast Asian cooking, and living in New York I've got more availability than your average American cook, but even then it can be tricky. Here are some of your ingredients that might not be available. Galangal, kaffir lime leaf, candlenuts, tamarind water / sour carambole.
• Maybe offer beef bullion instead of beef powder.
• Clarify turmeric and lemongrass as being fresh turmeric and lemongrass, and possibly offer alternative measurements if powdered can be substituted.
• Using "tablespoons" and "teaspoons" instead of "cm" and "cloves" is helpful when our produce is differently sized than yours. This is especially true with shallots. Your shallots are much smaller than ours. 11 cloves of shallot would turn into a few cups of shallots.
• What kind of red chili peppers are you using? Fresh or dried?
• Step 3 looks like there's a typo with 1,400º F.
Moreover, the readability of your recipe is good! Well done
Besides the readability, do you want to give any feedback/suggestion?
I think you can increase the 750ml water into 2550ml? it will more help the reader to prepare the ingredients well. I also suggest you to give the picture of the soup.
How long we have to wait the beefs in the first step?