Madura is one small Island east of Java Island in Indonesia, that's where this food comes from. But even though this dish from that place, you can find it anywhere Nationally. Beside this beef soup, Madura also common known with Coconut Satay (beef coated with grated coconut satay).
We usually eat this spicy soup with white steamed rice, "sambal" (ground chilly), fried shallot, sprinkle with chopped parsley or celery and spice up with lemon juice.
- 500 gr beef
- 200 gr beef offal (either lung or heart or tripe) - can be skipped (and substitute with beef meat) if you do not like
- galangal. lightly crushed
- 1 ~ 2 stalks lemongrass. lightly crushed.
- 4 ~ 5 kaffir lime leaves. lightly crushed
- Ginger (approximately 3 cm). lightly crushed
- Several bay leaves (daun salam)
- Salt to taste
Mashed/ puree ingredients:
- Turmeric (approximately 2 cm). Peel and briefly grilled.
- 5 ~ 7 cloves garlic
- 3 shallots
- 2~3 candlenuts
* mash and puree all ingredients above.
- Celery/ parsley leaves. Chop finely.
- Fried Shallots
- Crushed chili
- Lemon juice
How to Make it:
1) Boil the water (about 2.5 ~ 3.5 liters), put in the meat and beef offal. Cook until meat is really tender. Remaining stock should about 2 ~ 3 lt after the meat is tender. Take the meat and strain, cut into small bite-sized. Put back in the broth.
2) Stir fry the mashed ingredients until fragrant, combine ginger, galangal, bay leaves, kaffir leaves,lemongrass. Pour in broth. Add salt and test the taste. Continue cooking until the spices permeate the meat (approximately 20 minutes more).
Serve hot with white rice and complement.
Make "sambal soto" (ground chilly):
Boil birdeye (hot spicy) chili with a few cloves of garlic, strain. Then puree with salt.
Soto, sroto, or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called sop. It might be considered Indonesia's national dish, served as it is from Sumatra to Papua and in enough variations to fill an entire cookbook. Soto is omnipresent in Indonesia, available in many an open-air eatery and on seemingly every other street corner.