Ingredients

  • Serves 2-4 people
  • 500 g gravel

  • 30 g garlic

  • 50 g shallots

  • 10 g ginger

  • 20 g turmeric

  • 6 g coriander

  • 15 g candlenut

  • 1 stick lemongrass, smashed 

  • 20 g galangal, smashed

  • 2 kaffir lime leaves

  • 2 bay leaves

  • 1 L water

  • 30 ml cooking oil 

  • Seasoning:

    10 g salt

  • 10 g sugar

  • 17 g beef stock powder

  • 4 g pepper

  • Complementary:

    200 g egg noodles, pre-boiled

  • 50 g bean sprouts, washed and drained

  • 50 g white cabbage, thinly sliced

  • 20 g spring onion, thinly sliced

  • 20 g red tomato, roughly cut

  • 10 g fried onions

  • 2 kaffir lime or lime, cut into wedges

Soto Kikil (Beef Tendon Soup)
Recipe Courtesy of
Darmawan

Soto Kikil (Beef Tendon Soup)

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Soto Kikil is one of the most famous soto in Indonesia. The main ingredient of this soto is beef gravel, giving the dish a pleasant chewy texture. The broth is made with the liquid the gravel was boiled in, mixed with turmeric, lemongrass, and other spices. A bowlful of this delicious, brothy goodness is seldom enough. The recipe is often doubled to have enough for seconds, or even thirds!
  • Easy
  • 45 min
  • 30 min
  • 15 min
  • 3 steps
  • 24 Ingredients
  • Easy
  • 3 steps
  • 24 Ingredients
  • 45 min
  • 30 min
  • 15 min

Directions

  1. Boil the beef gravel

    • Boil the beef gravel for 20 minutes. Remove and cut into 2 cm cubes. Strain at least 1 liter of the liquid and set aside.


  2. Prepare the spice paste

    • Puree the garlic, shallots, ginger, turmeric, coriander and candlenut.

    • Add cooking oil to a pan over using medium heat. Add the ground spices together with lemongrass, galangal, kaffir lime leaves and bay leaves. Saute for 15 minutes, stirring continuously. 

    Prepare the spice paste


  3. Making Beef Gravel Soto

    • In a big saucepan or pot and bring to boil the gravel liquid that was set aside earlier.

    • Add the sauteed spices.

    • Add the cooked beef gravel and the seasonings.

    • Cook the broth for 15 minutes until it boils. Then remove and set aside.

    Making Beef Gravel Soto


Arrange and Serve

  • Prepare a serving bowl, add noodles, bean sprout and cabbage.

  • Ladle in some broth and gravel.

  • Add chopped red tomatoes if desired.

  • Garnish with spring onion and fried onions.

  • Squeeze in some kaffir lime or lime juice if desired and serve hot.

Arrange and Serve
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    Ingredients
    • Serves 2-4 people
    • 500 g gravel

    • 30 g garlic

    • 50 g shallots

    • 10 g ginger

    • 20 g turmeric

    • 6 g coriander

    • 15 g candlenut

    • 1 stick lemongrass, smashed 

    • 20 g galangal, smashed

    • 2 kaffir lime leaves

    • 2 bay leaves

    • 1 L water

    • 30 ml cooking oil 

    • Seasoning:

      10 g salt

    • 10 g sugar

    • 17 g beef stock powder

    • 4 g pepper

    • Complementary:

      200 g egg noodles, pre-boiled

    • 50 g bean sprouts, washed and drained

    • 50 g white cabbage, thinly sliced

    • 20 g spring onion, thinly sliced

    • 20 g red tomato, roughly cut

    • 10 g fried onions

    • 2 kaffir lime or lime, cut into wedges

    Nutrition
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