Ingredients

  • Serves 1 person
  • beef broth:

    300 g beef (choose any tender cut like sirloin/tenderloin, diced)

  • 100 g beef lung and tendon (diced)

  • 2 lemongrass stalks (crushed)

  • 5 bay leaves

  • 1 scallion (sliced)

  • 3 cm ginger (crushed)

  • 4 cm galangal (crushed)

  • 1 tbsp of salt or more

  • 1 tbsp sugar

  • 500 ml almond milk (to replace coconut milk) 

  • 1500 ml water

  • 2 tbsp rice flour / rice starch (to thicken the broth)

     

  • spice paste:

    7 cloves garlic

  • 6 candlenuts (fried)

  • 1 tbsp coriander powder

  • 1 tsp white/black pepper

  • ½ tsp cumin powder

  • 2 tbsp + 5 tbsp vegetable oil

     

  • garnishing:

    5 tbsp of cooking oil (to sauté)

  • 2 tbsp fried shallots

  • 2 tbsp chopped scallion

  • 2 lime (cut into pieces)

  • 4 tbsp sambal tauco, or any kind of sambal

  • buras, ketupat or rice cake

South Sulawesi Beef Soup (Soto Makassar)
Recipe Courtesy of
Asian Food Network

South Sulawesi Beef Soup (Soto Makassar)

If you are a fan of earthy, wholesome broths and love indulging in offals now and again, this aromatic Soto (or Coto) Makassar, a beef soup of South Sulawesi, will leave you patting your belly in contentment in no time. The longer you simmer the beef broth, the better it gets, so prepping this hours in advance is key to the lusciously rich soup base. Serve with sambal tauco, a kind of Indonesia chili shrimp paste and Buras (Indonesian rice dumpling) or Ketupat rice cakes to soak up every last drop of this hearty Soto.
  • Easy
  • 20 min
  • 60 min
  • 15 min
  • 3 steps
  • 21 Ingredients
  • Easy
  • 3 steps
  • 21 Ingredients
  • 20 min
  • 60 min
  • 15 min

Instructions

  1. Preparing the beef broth

    • In a pot, combine all the ingredients for the beef broth (beef, beef tendon, beef lung, lemongrass, ginger, galangal, bay leaves, cinnamon, cloves, sugar, almond milk, water) and bring to a boil for 2 min. 
    • Then reduce the heat, cook with the pot covered for about 45 minutes, or until everything is tender.
    Preparing the beef broth


  2. Preparing the spice paste

    • In a food processor or mortar and pestle, put in the garlic, toasted candlenuts, coriander powder, cumin seeds, white pepper, and 2 tbsp vegetable oil.
    • Blend into a fine paste.
    • In a pan, fry the spice paste with 5 tbsp oil until fragrant.
    Preparing the spice paste


  3. Combining the ingredients

    • Once the spice paste is fragrant, pour it into the beef broth.
    • Simmer on the stove until all the meat is tender.


Garnish and Serve!

Garnish the beef soup with sprinkle of chopped scallions and fried shallots. Serve while it's still hot along with Buras (Indonesian rice cake), Ketupat (Malaysian rice cake) or regular steamed white rice

Garnish and Serve!

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Ingredients
  • Serves 1 person
  • beef broth:

    300 g beef (choose any tender cut like sirloin/tenderloin, diced)

  • 100 g beef lung and tendon (diced)

  • 2 lemongrass stalks (crushed)

  • 5 bay leaves

  • 1 scallion (sliced)

  • 3 cm ginger (crushed)

  • 4 cm galangal (crushed)

  • 1 tbsp of salt or more

  • 1 tbsp sugar

  • 500 ml almond milk (to replace coconut milk) 

  • 1500 ml water

  • 2 tbsp rice flour / rice starch (to thicken the broth)

     

  • spice paste:

    7 cloves garlic

  • 6 candlenuts (fried)

  • 1 tbsp coriander powder

  • 1 tsp white/black pepper

  • ½ tsp cumin powder

  • 2 tbsp + 5 tbsp vegetable oil

     

  • garnishing:

    5 tbsp of cooking oil (to sauté)

  • 2 tbsp fried shallots

  • 2 tbsp chopped scallion

  • 2 lime (cut into pieces)

  • 4 tbsp sambal tauco, or any kind of sambal

  • buras, ketupat or rice cake

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