Soto Mi (Noodle Turmeric Soup)
Ingredients
500 grams beef brisket
250 grams ox tongue
10 lime leaves, midribs removed
4 salam (indonesian bay)leaves
3 stalks lemongrass (white part only),crushed
2,500 ml water
3 blocks beef bouillon powder
2 tablespoons salt
1 teaspoon sugar
2 scallions, cut 1 cm
2 tablespoons cooking oilfor sauteing
ground spices blend
20 cloves (190 grams)shallot
10 cloves (70 grams)garlic
1/2 tablespoon white peppercorn
3 cm ginger
3 cm turmeric,toasted
4 curly red chili peppers
1 teaspoon coriander seeds
complements:
8 risol (indonesian fried long pastry),cut into pieces
2 steamed potato, fried until crusted, cut into chunks
2 tomato, cut into pieces
2 celery, finely chopped
300 grams cabbage,coarsely sliced
150 grams yellow noodles,boiled, drained
150 grams rice noodles,soaked in hot water, drained
4 limes
4 tablespoons sweet soy sauce
Cooking Steps
- Boil ox tongue for 10 minutes. Remove from heat. Peel and remove its outer skin.
- Cook tongue in high-pressure cooker for 30 minutes until tender. Remove from heat. Take the ox tongue from the broth. Dice it. Set it aside.
- Boil beef brisket until tender. Remove from heat. Take beef brisket from its broth. Dice it. Set it aside.
- Reduce the beef broth to 2000 ml. Bring it to boil. Put beef brisket and tongue back into the broth.
- Sauté ground spices blend, lime leaves, salam leaves, and lemongrass on a pan until fragrant. Pour it into the soup.
- Add beef bouillon blocks, salt, and sugar. Cook it until well done.
- Add in scallion. Stir it well.
- Put complementary ingredients in a bowl. Drench them with soup.
- Soto Mi (Noodle Turmeric Soup) is ready to serve.