Description
This recipe is for soto Bandung, a traditional Indonesian beef brisket soup from the city of Bandung in West Java. Soto Bandung is a clear soup cooked with radish, and served with a side of fried soybeans.
Ingredients
Scale
- 500 gr beef brisket, cut into small chunks
- 200 gr white radish, peeled, thinly sliced
- 7 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 1 tbsp white pepper corn
- 1 stalk lemongrass, bruised, knotted
- 3 cm galangal, peeled, bruised
- 4 cm ginger, peeled, sliced
- 2 Indonesian bay leaves (daun salam)
- Salt to taste
- 2 tbsp vegetable oil
- 2 lt water
- 1 small lime, cut into wedges
- Sambal soto
- Fried soybeans
- 1 stalk small celery, sliced
- 1 stalk spring onions, sliced
- Sweet soy sauce
Instructions
- Using a mortar and pestle or a food processor, blend shallots, garlic and white peppercorns into a fine paste.
- Put the beef and water in a medium-sized pot and cook on high heat until it boils, then lower the heat to medium low.
- Using a small frying pan, saute the spice paste until fragrant, then transfer it to the soup.
- Add the lemongrass, galangal, ginger, salam leaves and salt.
- Simmer the soup for about 1 hour.
- Add the sliced radish and simmer the soup for another half an hour until the meat is done and the radish turns translucent.
- Ladle the soup to a serving bowl and sprinkle with fried soybeans, sliced celery, spring onions and fried shallots.
- Sprinkle with sweet soy sauce and lime juice and add some sambal soto for extra heat.
Notes
- Scoop the soup into a bowl, making sure to have a good quantity of meat and radish.
- Sprinkle the soup with chopped spring onions, celery, fried shallots and fried soybeans.
- Squeeze some lime, add enough sambal soto and drizzle a little bit of sweet soy sauce.
- Mix everything thoroughly. Enjoy the soto!
Keywords: Non-Spicy, One-pot meals, radish, soybeans