Soto Daging Sapi: A Flavorful Indonesian Beef Soup Recipe
Ingredients:
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For the Soup:
- 1/4 kg beef (cut into bite-sized pieces)
- 1 liter water
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For the Spice Paste:
- 4 cloves garlic
- 3 shallots
- 4 candlenuts (kemiri)
- 1 thumb-sized piece of roasted turmeric
- Ginger (to taste)
- Black pepper (to taste)
- Coriander (to taste)
- 2 stalks lemongrass (lightly crushed)
- Kaffir lime leaves (daun jeruk)
- Salt (to taste)
- Sugar (to taste)
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For Garnishing:
- Bean sprouts (taoge), blanched or poured with hot water
- Cabbage or glass noodles (optional, as per availability)
- Fried shallots
- Chopped celery
- Lime wedges
- Fresh bird’s eye chili sambal
Instructions:
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Prepare the Beef:
- In a large pot, bring 1 liter of water to a boil. Add the beef and cook until tender. This may take about 1-2 hours, depending on the cut and size of the beef pieces. Once tender, remove the beef from the pot and set aside.
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Make the Spice Paste:
- While the beef is cooking, prepare the spice paste. Blend together garlic, shallots, candlenuts, roasted turmeric, and ginger into a smooth paste. Adjust the amount of ginger, black pepper, and coriander to suit your taste.
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Cook the Spice Paste:
- In a pan, heat some oil and sauté the spice paste until it becomes fragrant and slightly dry. This step helps to release the essential oils and flavors from the spices.
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Combine Ingredients:
- Add the cooked spice paste to the pot with the beef stock. Stir well to incorporate the flavors. Adjust the seasoning with salt and sugar according to your taste. Let the soup simmer for another 10-15 minutes to blend the flavors.
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Serve:
- Ladle the hot soup into bowls. Garnish with bean sprouts, cabbage or glass noodles if using, fried shallots, and chopped celery. Serve with lime wedges and fresh bird’s eye chili sambal on the side for an extra kick.
Enjoy this comforting bowl of Soto Daging Sapi, a traditional Indonesian beef soup that is perfect for warming up on a chilly day or impressing your guests with its rich and aromatic flavors!
