Ingredients

  • Serves 2-4 people
  • 250 g beef brisket

  • 2 bay leaves

  • 1 stick lemongrass

  • 15 g galangal

  • 25 g garlic

  • 1500 ml water

  • Ground spices:

    24 g red cayenne pepper

  • 50 g shallots

  • 35 g garlic

  • 9 g candlenut

  • 4 g white pepper powder

  • 100 g tauco

  • 85 g big red chilies

  • 15 g galangal, smashed

  • 1 stick lemongrass, smashed

  • 2 bay leaves

  • 30 g brown sugar

  • 12 g salt

  • 10 g sugar

  • 17 beef powder

  • 100 ml cooking oil

  • Complementary:

    100 g vermicelli

Tauto Pekalongan
Recipe Courtesy of
Darmawan

Tauto Pekalongan

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Tauto Pekalongan is a soup dish from Pekalongan, Central Java. Its name derives from the combination of “tauco”, a savory fermented yellow soybean paste, and “soto”, a popular Indonesian soup filled with broth, meat and vegetables. While tauto and soto consist of similar components, tauto is also completely unique as it features a generous amount of tauco in the broth. A hearty and aromatic dish that is an amalgamation of culinary cultures from China and Indonesia, it can be enjoyed on its own or with rice for a wholesome meal.
  • Easy
  • 60 min
  • 45 min
  • 15 min
  • 3 steps
  • 26 Ingredients
  • Easy
  • 3 steps
  • 26 Ingredients
  • 60 min
  • 45 min
  • 15 min

Directions

  1. Pressure cook beef brisket

    • Pressure cook beef brisket, bay leaves, lemongrass, galangal, garlic and water for 20 minutes.

    • Cut the beef into 1½ cm slices.

    • Strain about 1 litre of beef broth and set aside.

    Pressure cook beef brisket


  2. Prepare the spice paste

    • Grind cayenne peppers, shallots, garlic, candlenut, white pepper, tauco and big red chilies.

    • In a pan, add the grounded spice, galangal, lemongrass, bay leaves and oil. Saute over medium heat until the spices are cooked with oils separated.



  3. Add in the sliced beef

    • Add in the sliced beef and combine well.

    • Add in the beef broth, brown sugar, salt, sugar, beef powder and stir well.

    • Bring it to a boil and simmer for about 30 minutes.

    • Remove and set aside.

    Add in the sliced beef


Plate and Serve!

  • In a serving bowl, add vermicelli, red tomatoes, leek and bean sprouts.

  • Pour the tauto broth into the bowl and garnish with fried shallots.

  • Serve.

Tauto is fresher to eat when served with a squeeze of lemon or lime.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 250 g beef brisket

    • 2 bay leaves

    • 1 stick lemongrass

    • 15 g galangal

    • 25 g garlic

    • 1500 ml water

    • Ground spices:

      24 g red cayenne pepper

    • 50 g shallots

    • 35 g garlic

    • 9 g candlenut

    • 4 g white pepper powder

    • 100 g tauco

    • 85 g big red chilies

    • 15 g galangal, smashed

    • 1 stick lemongrass, smashed

    • 2 bay leaves

    • 30 g brown sugar

    • 12 g salt

    • 10 g sugar

    • 17 beef powder

    • 100 ml cooking oil

    • Complementary:

      100 g vermicelli

    Nutrition
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