Its bright yellow color from turmeric mixed with the rich flavor of coconut milk makes it an interesting dish especially when combined with the texture of various beef parts. let’s cook this soto bogor (yellow beef coconut soup) at home!
300 grams beef shank
200 grams beef tripe,boiled
200 grams beef intestines,boiled
200 grams beef lungs,boiled
2 teaspoons tamarind
5 salam (indonesian bay)leaves
3 cm ginger,crushed
2,000 ml water
2,000 ml coconut milkfrom 1 coconut
5 lime leaves, midribs removed
3 lemongrass (white parts only),crushed
2 scallions, chopped into small pieces
4 teaspoons salt
½ teaspoon white pepper powder
1 block beef bouillon powder
1 teaspoon sugar
3 tablespoons cooking oilfor sautéing
ground spices blend
14 cloves shallot
8 cloves garlic
4 cm turmeric,toasted
5 cloves candlenuts,toasted
1 teaspoon coriander seeds
complements:
5 tablespoons crispy shallot
2 scallions, sliced
3 celery, sliced
5 tablespoons sweet soy sauce
100 grams fried emping(paddy oat chips)
5 limes
bird’s eye chili pepper sambal ingredients:
12 red bird’s eye chili peppers
3 cloves shallot
½ teaspoon salt
¼ teaspoon sugar
1. Boil beef shank until tender. Reduce the broth into 1,500 ml.
2. Boil beef tripe, intestines, lungs, tamarind, salam leaves, ginger, 1 tablespoon salt, and 1 tablespoon sugar in the broth until the liquid is reduced and the beef is tender. Remove it from heat. Drain it.
3. Bring coconut milk to boil. Add in beef shank, beef tripe, beef intestines, and beef lungs. Cook it until well done.
4. Sauté ground spices blend, lime leaves, and lemongrass until fragrant. Pour it into the boiling coconut milk. Let it cooked over low heat until all ingredients are well-cooked.
5. Add in scallion, salt, pepper, beef bouillon block, and sugar. Cook it until boiling and the broth is infused into the beef. Turn off the heat. Cut beef shank, tripe, intestine, and lung into bite-sized pieces.
6. Bird’s eye chili pepper sambal: boil red bird’s eye chili peppers and shallot until softened. Remove it from heat. Add salt and sugar. Grind it.
7. Put beef shank, tripe, intestine, and lungs into the bowl. Drench it with the broth.
8. Soto Bogor (Yellow Beef Coconut Soup) is ready to serve with its complements and bird’s eye chili pepper sambal.
