Sabsuka Busu

Today we are having young visitors over to our abode. Friends of my eldest and my youngest daughters respectively …. in total about 25 of them. So in their honour, I decided to cook Sabsuka and Bee Hoon Tom Yam.

Below is my version of Sabsuka …. Origin from the Arab country, this dish is tasty and we would usually either accompanied it with white bread or french loaves. Just need to dip it and yummmsss… 🙂

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Sabsuka Busu

1 kg of minced meat – fry without oil till cooked, put aside
2 onions – thinly sliced
3 onions – diced
5 tomatoes – diced

5 or more cili padi – diced
2 stalks of coriander leaves – chopped
1/2 cup of mint leaves
1 small bottle of tomato sauce (Maggi brand)
1/2 bottle of chili sauce (Maggi brand)
1 medium size can of tomato puree
2 cans of baked beans
4-5 cups of water
1 cup of fried shallots (bawang goreng)
1 packet of mixed vegetables
enough oil for frying
salt and sugar to taste

Note: original recipe requires 3 tbsp of ghee … I omit and just use vegetable oil instead.

Blended ingredients:
12-15 stalks of dried chillies
6 garlics
2 inch ginger
4 onions
1 tsp of fennel seeds
2 tbsp of assorted mixed spices (powdered)
2-3 tbsp of black pepper
2 tbsp of white pepper

– Heat oil in a big pot.
– Saute sliced onions for a few minutes.
– Pour in the blended ingredients, and fry till fragrant.
– Add in tomato puree, tomato sauce and chili sauce. Sitr well and add salt and sugar to taste.
– Add in the minced meat, diced tomatoes, diced onions, baked beans, mixed vegetables and enough water (must not be too watery)
– Let it boil and simmer with a medium fire.
– Finally, add in coriander and mint leaves. Stir and add in the fried shallots (bawang goreng).
– Stir well and after 3-5 minutes, off fire.

To serve:
Option One: Scoop the Sabsuka on a dish bowl and serve with bread/french loaves.
Option Two: Scoope the Sabsuka on a baking dish, add a few eggs on top and baked in the over for about 8-10 mins before serving with bread/french loaves.

Enjoy! 🙂


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