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Ingredients
- Serves 2-4 people
350 g Beef Brisket
1 liter Beef Broth, from pressure cooking
300 g Radish, 1cm lengths
25 g Garlic
100 g Shallots
20 g Ginger
20 g Galangal, smashed
2 Lemongrass, smashed
3 Lime Leaves
2 Bay Leaves
17 g Beef Powder
10 g Salt
8 g Sugar
30 ml Cooking Oil
Complementary:
15 g Fried Shallots
15 g Leek
15 g Celery Leaves
20 g Soybeans, boiled and fried till golden brown
2 pcs Lime
Chili Sauce :
20 g Cayenne Pepper
30 g Curly Red Chili
7 g Salt
100 ml Water
1 Lime
Soto Bandung (Beef Brisket Soup)
Soto Bandung is a soup dish from Bandung, Indonesia. What differentiates it from other soto dishes is that Soto Bandung has a clear broth due to the absence of coconut milk. Tender meat enhances the flavor while the addition of radish and soybeans gives the dish a crunchy texture to it. Best enjoyed with warm rice for lunch or dinner.
- Easy
- 60 min
- 30 min
- 15 min
- 2 steps
- 22 Ingredients
- Easy
- 2 steps
- 22 Ingredients
- 60 min
- 30 min
- 15 min
Instructions
-
Making Soto Bandung
In a pressure cooker, pressure cook the beef for about 30 minutes.
Set about 1 liter of beef broth aside.
Dice the beef to about 2cm cubes and set aside.
In a blender, add garlic, shallots and ginger.
Sauté the blended spice until fragrant and slightly caramelized.
Add the beef broth and stir well.
Add in the radish and bring it to a boil.
Once it comes to a boil, add beef, beef stock powder, salt and sugar.
Bring it to a second boil.
-
Making Spicy Chili Sauce
In a blender, add cayenne pepper, curly red chilies, salt and water. Blend well.
Bring it to a boil in a saucepan and add some lime juice.
Set aside.
Plate and Serve!
In a serving bowl, pour some soup over and garnish with fried shallots, leek, celery leaves, soybeans and lime juice.
Serve with spicy chili sauce.
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Ingredients
- Serves 2-4 people
-
350 g Beef Brisket
1 liter Beef Broth, from pressure cooking
300 g Radish, 1cm lengths
25 g Garlic
100 g Shallots
20 g Ginger
20 g Galangal, smashed
2 Lemongrass, smashed
3 Lime Leaves
2 Bay Leaves
17 g Beef Powder
10 g Salt
8 g Sugar
30 ml Cooking Oil
Complementary:
15 g Fried Shallots
15 g Leek
15 g Celery Leaves
20 g Soybeans, boiled and fried till golden brown
2 pcs Lime
Chili Sauce :
20 g Cayenne Pepper
30 g Curly Red Chili
7 g Salt
100 ml Water
1 Lime
Nutrition
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