Indonesian Beef Rib Soup (Soto Iga) Recipe

Soto Iga / Soto Sapi: A Hearty Indonesian Beef Rib Soup

Ingredients:

• For the soup:

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  • 1/2 kg beef ribs (iga sapi)

• For the paste:

  • 5 cloves garlic
  • 5 small shallots
  • 1/2 tsp whole black peppercorns
  • 2 candlenuts (kemiri)
  • 2 cm turmeric
  • 1 thumb-sized piece of ginger

• For sautéing:

  • 4 bay leaves (daun salam), torn into pieces
  • 6 kaffir lime leaves, torn into pieces
  • 2 stalks lemongrass, bruised
  • 1/2 tsp cumin
  • 1/2 tsp ground nutmeg
  • Salt to taste
  • Sugar to taste for seasoning
  • 2 stalks green onions, chopped into 1 cm pieces
  • 4 stalks celery, chopped
  • 1/4 head of cabbage, thinly sliced
  • 1 carrot, julienned
  • Glass noodles (soun), to taste
  • 2 limes, cut into quarters
  • Fried shallots for garnish

• For the sambal (chili sauce):

  • 2 cloves garlic
  • 15 red bird’s eye chilies (cabe rawit merah)

Steps:

1. Boil the beef ribs:

   • In a large pot, bring water to a boil and cook the beef ribs for about an hour. As the broth reduces, add more water to maintain the desired amount (approximately 4-6 cups). Skim off any foam that rises to the surface to keep the broth clear.

2. Prepare the spice paste:

   • Using a mortar and pestle or a food processor, grind the garlic, shallots, peppercorns, candlenuts, turmeric, and ginger into a smooth paste.

3. Sauté the spices:

   • In a separate pan, heat a bit of oil and sauté the spice paste until fragrant. Add the bay leaves, kaffir lime leaves, lemongrass, cumin, and nutmeg. Stir in some of the beef broth to create a rich and aromatic mixture.

4. Combine and simmer:

   • Add the sautéed spice mixture to the pot with the beef ribs. Mix well and let it simmer for a few moments. Add salt and sugar to taste. Adjust the seasoning as needed. Stir in the green onions and half of the chopped celery, allowing the flavors to meld into the beef ribs. Ensure the broth doesn’t reduce too much.

5. Prepare the vegetables and noodles:

   • Boil the glass noodles and julienned carrot separately. Once cooked, drain and set aside. Use the same water to boil the ingredients for the sambal.

6. Make the sambal:

   • Blend the garlic and chilies into a smooth paste. Pour some of the hot beef broth over the sambal to enhance its flavor.

7. Assemble the soto:

   • In individual serving bowls, layer the cooked rice, glass noodles, julienned carrot, and thinly sliced cabbage. Place the beef ribs on top and ladle the hot broth over the ingredients. Garnish with the remaining chopped celery, fried shallots, and lime wedges. For an extra crunch, add emping (melinjo crackers) or shrimp crackers.

8. Serve and enjoy:

   • Serve the soto iga/soto sapi hot, accompanied by the sambal on the side for those who prefer an extra kick of heat.

Selamat mencoba (happy cooking) and enjoy this comforting and flavorful Indonesian dish with your loved ones!

This Soto Iga recipe brings the rich and aromatic flavors of Indonesian cuisine to your kitchen. Perfect for a family gathering or a comforting meal, this beef rib soup is sure to warm your heart and soul. From the tender beef ribs to the fragrant spices and fresh vegetables, every bowl of Soto Iga is a celebration of culinary traditions and flavors. Enjoy the process of creating this dish and sharing it with those you love.