Everyday Is A Miracle

Be happy and enjoy every single bite of it

Sop Daging Kacang Merah (Minced Beef with Red Bean Soup)

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I had 2 packs of red beans in my fridge, and I thought of making them into soup would be very nice, especially in the rainy season like this. A bowl of hot soup would be very delicious. We are all like red beans, especially when I cook them with chicken soup, or just simply boil and eat them with chicken or beef steak.

Last time, I decided to cook the read beans with minced beef. The beef broth gave a different taste compared to chicken broth, but they’re all very delicious. It is a very simple and easy dish to make. Children will definitely love this. My son could finish 1 bowl of soup with 1 plate full of rice in a super fast speed.


  • 1 pack of minced beef (about 200 gr)
  • 2 carrots
  • 2 packs of red beans (cook with water and salt first until half cooked)
  • Celeries
  • 1/2 large onion, grated
  • 5 cloves of garlic, minced
  • 1 tomato, chopped
  • 1 tsp nutmeg
  • 1 tsp sugar
  • Salt, to taste
  • 1 tsp margarine
  • 1,5 L water
  • Fried Shallot
  • Celery, chopped


  1. Stir fry onion and garlic with margarine until fragrant
  2. Add tomato, stir fry
  3. Add beef, stir fry until the beef change color. From this step, always cook in low heat
  4. Add water
  5. Cook until the beef is tender
  6. Add carrot
  7. Add red bean
  8. Add nutmeg, sugar, salt
  9. Bring to boil until all ingredients are well cooked
  10. Turn off the heat, add fried shallot and celery
  11. Cover the wok for about 5 minutes

Sup Daging Kacang Merah

Author: cruiseoflife

A "professional" chef for my family. Cooking, baking, and writing are therapeutic for me, and I enjoy taking photographs.....so blogging is actually a combination of all activities that I like. Why I name this blog cemplangcemplung? "Cemplang" means tasteless, so in order to make the food delicious, we have to "men'cemplung'kan bumbu" or adding more ingredients. Cemplang cemplung are taken from my daily conversation with my family, and since we are Javanese, we sometimes speak in "Bahasa Jawa". Since I'm am amateur in cooking, baking, and photography, all my works here are only based on my daily experience as pro chef in the family only. All the pictures are as they are, and I tend not to add dramatic effects to the pictures in order to give you the reality of what the cooking will be.

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