Soto Daging (Beef Turmeric Soup)
Ingredients
300 grams beef brisket
150 grams beef tripe,boiled, cut into small pieces
100 grams beef lungs,boiled, cut into small pieces
2 salam (indonesian bay)leaves
3 cm galangal,crushed
5 lime leaves, midribs removed,shredded
2 scallions, cut into 1 cm pieces
3½ teaspoons salt
½ teaspoon sugar
2,000 ml water
3 tablespoons cooking oilfor sautéing
ground spices blend
12 cloves shallot
5 cloves garlic
4 candlenuts, toasted
2 cm turmeric,toasted
3 cm ginger,crushed
½ teaspoon coriander seeds
½ teaspoon white peppercorn
garnish:
3 tablespoons crispy garlic for garnish
3 celery stalks, finely sliced for garnish
2 red tomatoes, finely sliced
bird’s eye chili pepper sambal (finely ground)
14 red bird’s eye chili peppers,boiled
2 cloves garlic,boiled
1/8 teaspoon salt
Cooking Steps
- Bring water to boil. Add beef brisket, salam leaves, lemongrass, galangal, and lime leaves. Cook it until the beef is well done and tender.
- Remove beef from the broth. Cut it into small pieces. Reduce the broth to 1750 ml.
- Bring beef broth to boil. Add beef brisket, tripe, and lungs.
- Heat cooking oil on the pan. Saute ground spices blend and scallion until fragrant. Pour it into the beef soup. Cook it until boiling and all ingredients are well done.
- Remove it from heat. Serve with crispy garlic, sliced celery, chopped tomato, and bird’s eye chili pepper sambal.
- Soto Daging (Beef Turmeric Soup) is ready to serve.