Soto Taoto Daging Sapi is a delectable Indonesian beef soup known for its rich flavors and unique ingredients. This hearty dish features tender beef cooked in a savory broth with taoto (fermented soybeans), a variety of aromatic spices, and fresh garnishes. Ideal for a comforting meal, this recipe will guide you through the steps to create this flavorful soup from scratch.
Ingredients
- 250 grams beef (cut into cubes)
- 150 grams taoto (fermented soybeans)
- Soun (glass noodles), soaked in hot water and drained
- Bean sprouts (soaked in hot water and drained)
- Fried shallots (for garnish)
- Chili paste (for sambal), made from boiled chilies
- Sweet soy sauce
- Lime juice
For the Spice Paste:
- 3 cloves garlic
- 6 cloves shallots
- 4 large red chilies (boiled until soft)
- 3 candlenuts (toasted)
- 1 piece turmeric root
- 1 piece ginger
- Ground black pepper
- Palm sugar
- Salt (to taste)
Additional Ingredients:
- 1 stalk lemongrass (bruised)
- 2 bay leaves
- 1 piece galangal (bruised)
Instructions
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Prepare the Spice Paste: Start by blending the garlic, shallots, boiled red chilies, toasted candlenuts, turmeric, and ginger into a smooth paste. Add a little water if needed to help blend the ingredients. Season with ground black pepper, palm sugar, and a small amount of salt.
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Cook the Spice Paste: Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil begins to separate from the paste.
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Add Taoto: Incorporate the raw taoto into the pan with the sautéed spice paste. Cook briefly with a little water until the taoto starts to release its aroma.
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Cook the Beef: In a separate pot, bring water to a boil and cook the beef cubes until tender. Once the beef is tender, add the pre-cooked taoto and spice paste mixture to the pot. Season the soup with 3 tablespoons of sweet soy sauce, a pinch of salt, a bit of palm sugar, and a splash of Royco seasoning. Adjust the seasoning to taste.
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Prepare the Noodles and Vegetables: While the beef is cooking, prepare the soun and bean sprouts by soaking them in hot water and then draining them.
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Assemble the Soto: In individual serving bowls, place a portion of soun, bean sprouts, and beef slices. Ladle the hot soto broth over the top. Garnish with fried shallots.
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Serve: Serve the soto with chili paste (sambal