Please note that all spoonful measures are flush spoonfuls.
Season beef cubes with salt and
pepper to taste. Place in refrigerator until required. Finely blend the
canned whole peeled tomatoes in a food processor or blender until well
blended but not liquefied. Put aside.
Clean lettuce and coarsely cut 5-6
leaves lengthwise into 3 cm / 1 inch strips. If you use watercress,
clean and cut into bite size sprigs (avoid the tough stems). You may
adjust quantity used later on.
In a deep saucepan, big enough
to contain the bouillon and its ingredients, over medium to high heat
cook the finely chopped onion, crushed ginger and garlic in 2
tablespoons of vegetable oil. Cook until the onion pieces are cooked and
become transparent. Add the blended tomatoes and mix well. Cover and
allow to simmer over medium heat for 20-30 minutes or until the tomatoes
are well cooked and the sauce is well blended. Season with salt and
pepper to taste. You may add some hot water to prevent sauce from
becoming too thick. Stir at frequent intervals to prevent the sauce from
Add the chicken or vegetable stock
and stir into the mixture. Cover and simmer over medium to high heat for
15-20 minutes or until the tomato sauce and chicken / vegetable stock
are well blended and taste good. If necessary, season with salt and
pepper to taste.
If serving immediately, add the beef
cubes and simmer under cover over medium to high heat for 10-15 minutes
or until beef pieces are cooked. If not serving immediately, you can
pause the cooking and re-start 10-15 minutes before serving.
Place the cut lettuce leaves /
watercress sprigs in a serving bowl big enough to contain the bouillon.
Pour over the bouillon and cooked beef cubes. Allow to rest for 5
Serve on rice. Enjoy with an
appetiser such as chatini pomme d'amour or achard.
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