Soto Madura (Maduranese yellow beef soup)

Merhaba From Türkiye 👋

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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 of 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 ubiquitous in Indonesia, found in numerous stalls and on almost every street corner.

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. Besides this beef soup, Madura also commonly 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, sprinkled with chopped parsley or celery and spice up with lemon juice.

Soto Madura (Maduranese yellow beef soup)

By: Çitra's Home Diary

  

Ingredients:
- 500 gr beef
- 200 gr beef offal (either lung or heart or tripe or mix) - can be skipped (and substituted 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 Indonesian bay leaves (daun salam)
- Salt to taste

Mashed/ puree ingredients:
- Turmeric (approximately 2 cm). Peel and briefly roast over direct flame.
- 5 ~ 7 cloves garlic
- 5-6 small shallots 
- 2~3 candlenuts
* mash and puree all ingredients above.

Complement:
- 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, and strain. Then puree with salt.

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If you love this post you may like to check these:

1. Authentic Indonesian satay

2. Indonesian national food ; Gado-gado

3. Popular Indonesian recipes

4. Tongseng Kambing ( Lamb/ mutton stew in coconut milk).

Click this link to see more of Indonesian food recipes

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My other yummy recipe:

SOTO AYAM SURABAYA / INDONESIAN CHICKEN YELLOW SOUP. Surabaya Style