Soto Bandung (Beef and Daikon Soup)
Ingredients:
- 1/4 lb beef (preferably brisket or shank)
- 1 daikon radish (sliced)
- 1 liter water
- For the Spice Paste:
- 4 shallots
- 4 garlic cloves
- For the Aromatics:
- 1 bay leaf
- 1 stalk lemongrass (bruised)
- 1 piece galangal (sliced)
- 2 tsp salt
- 1 tsp mushroom seasoning (or preferred seasoning)
- For Garnishing:
- Fried soybeans
- Chopped green onions and cilantro
- Chili paste (sambal) to taste
Instructions:
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Prepare the Beef:
- Begin by boiling the beef in a pot of water until it becomes tender. This process may take around 1 to 1.5 hours, depending on the cut and size of the beef. Once cooked, remove the beef from the pot, let it cool, and slice into bite-sized pieces. Reserve the beef broth.
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Make the Spice Paste:
- While the beef is cooking, prepare the spice paste. Peel and chop the shallots and garlic cloves. Blend or process them into a fine paste.
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Sauté the Spice Paste:
- Heat a bit of oil in a pan over medium heat. Add the spice paste and sauté until it becomes aromatic and slightly caramelized.
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Combine Ingredients:
- Add the sautéed spice paste into the pot with the reserved beef broth. Stir well to combine.
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Add Aromatics:
- Introduce the bay leaf, bruised lemongrass, and sliced galangal to the pot. Allow the soup to simmer for about 15 minutes, letting the flavors meld together.
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Incorporate Daikon:
- Add the sliced daikon radish to the pot. Continue to cook until the daikon is tender, about 10 minutes.
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Season the Soup:
- Season the soup with salt and mushroom seasoning. Adjust the seasoning according to your taste preference.
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Serve and Garnish:
- Ladle the hot Soto Bandung into bowls. Garnish with fried soybeans, chopped green onions, and cilantro. Serve with sambal on the side for those who enjoy a spicy kick.
Enjoy your comforting bowl of Soto Bandung, a classic Indonesian beef and daikon soup perfect for any meal!
