TOMATO MUSSEL SOUP / SUP TOMATO KUPANG

I first encounter this in Cape Town, South Africa. A very fantastic restuarant by the harbour serving fresh lobster, oysters, clam and many-many other seafood menu. The second time I had it was last year during our board of directors dinner at an exclusive restuarant in Ipoh - The Indulgence. Again a very fantastic tomato soup mussels that I had ever tasted.This is my third, and this time around home made tomato soup by PATYSKITCHEN. For those who want to try something different from the ordinary stir fried and steam mussels try this. Serves best with dinner rolls or french toast.

INGREDIENTS

1 kg mussels / 5 kg kupang atau siput sudu

1 tablespoon butter / 1 sdb mentega

1 tablespoon oil / 1 sdt minyak

2 large onions, chopped / 2 biji bawang besar dicincang

2 garlic cloves, crushed / 2 ulas bawang putih dicincang

14 ounce canned tomatoes / 14 oz tomato tin

3 fresh tomatoes - chopped / 3 biji tomato buah dicincang

3 tablespoons chopped parsley / 3 sdt daun pasley yang dicincang

1 1/2 teaspoons sugar / 1 1/2 sdt gula

1/2 teaspoon dried basil / 1/2 sdt daun selasih kering - I used bay leave

salt / garam

freshly ground black pepper / lada hitam

1 2/3 cups) fish or chicken stock / 1 - 2/3 cawan stok ayam

3 tablespoons fresh white breadcrumbs / 3 sdb serbuk roti

PREPARATION

1. Scrub the mussels well and discard any which are not tightly shut or which do not close when tapped and any with broken shells. Scrape off the beards and scrub the shells. Then soak the mussels in clean cold water for 1 hour./ Bersihkan kupang dan rendam di dalam air selama 1 jam.
2. Melt the butter with the oil in a saucepan. Add the onions and garlic and fry until softened. Stir in the tomatoes with their juice, the parsley, sugar, basil, cilantro and seasoning. Cook, stirring occasionally, until thick. / Panaskan mentega dan minyak. Masukkan bawang besar dan bawang putih. Tumis hingga layu. Masukkan tomato, daun parsley, gula, daun ketumbar dan perasa. Masak sambil dikacau selalu sehingga kuah pekat.
3. Meanwhile, put the stock in another saucepan and bring to the boil. Add the drained mussels in two batches. Cover the pan and cook until the shells open, shaking the pan. Remove the mussels with a slotted spoon. Discard any which are still closed. Sementara itu didihkan stok ayam di dalam periuk yang berlainan./Masukkan kupang dan masak sehingga kupang terbuka, kupek sebahagian dan tinggalkan bahagian yang ada isi.
4. Stir the breadcrumbs into the tomato mixture, followed by the mussels.  Heat through gently, then serve./ Masukkan serbuk roti ke dalam periuk tomato diikuti dengan kupang yang direbus tadi reneh perlahan-lahan , padamkan api dan hidang.

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Kali pertama saya mencuba resipi ini ketika berada di Cape Town Afrika. Pada mulanya agak geli geleman juga, tetapi atas desakkan kawan-kawan saya mencuba tiram mentah bersama lemon, lobster dan kupang dalam tomato sos ini. Emm boleh tahan enaknya. Kali kedua saya merasanya ketika menghadiri mesyuarat Lembaga Pengarah Syarikat di Cafe Indulgence Ipoh. Mak Datok...memang sedap, sedikit pun tidak rasa hayir kupang, memang pandai Chefnya masak. Kali ketiga saya merasanya di PATYSKITCHEN, air tangan sendiri. Resipinya main agak-agak, alhamdulilah sempurna jadi. Sajian ini selalu dihidang di kafe-kafe besar dan kalau berhajat maka kenalah buat sendiri. Biasalah sajian seperti ini harganya agak tinggi. So jika mempunyai kupang dan jemu dengan masak lomak cili padi, kari, goreng atau kukus, cubalah resipi ini pasti tidak mengecewakan anda.

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Next Post - Gong Xi Fatt Choy Special - Hoisin Sauce Prawn

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