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)
Recipe Courtesy of
Asian Food Network

Soto Bandung (Beef Brisket Soup)

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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

  1. 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 Soto Bandung


  2. 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.

    Making Spicy Chili Sauce


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.

Plate and Serve!
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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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