Soto Tangkar (Beef Feet Coconut Soup)
500 grams beef feet
1,000 ml water
2 cm ginger,crushed
5 cm cinnamon
2 salam (indonesian bay)leaves
5 lime leaves, midribs removed
3 lemongrass (white parts only),crushed
4½ teaspoons salt
2½ teaspoons white pepper powder
4 teaspoons white sugar
1,500 ml coconut milkfrom 1 coconut
3 tablespoons cooking oilfor sautéing
ground spices blend:
12 cloves shallot
5 cloves garlic
2 teaspoons coriander seeds
2 cm ginger
2 cm galangal
2 cm turmeric,toasted
5 candlenuts, toasted
4 curly red chili peppers
complements:
2 tomatoes
100 grams fried paddy oat chips
3 tablespoons sweet soy sauce
4 limes
1 scallion, sliced
2 tablespoons crispy shallot
1. Cook beef feet, water, and ginger for 20 minutes until well-cooked in the pressure cooker. Remove it from heat. Reduce the broth into 600 ml.
2. Bring beef feet broth to boil. Add beef feet.
3. Heat cooking oil on the pan. Sauté ground spices blend, cinnamon, salam leaves, lime leaves, and lemongrass until fragrant.
4. Pour it into beef feet soup. Cook it until beef feet is tender.
5. Pour in coconut milk. Add salt, pepper, and sugar, Cook it until well done. Remove from heat.
6. Soto Tangkar (Beef Feet Coconut Soup) is ready to serve with its complements.