Soto Padang - Padang Beef Soup
Author: Anita Jacobson
Prep Time: 30 mins
Cook Time: 2 hours 30 mins
Total Time: 3 hours
- 1 kilogram beef tenderloin, cut into 4 long pieces
- 2 liter (8 cups) water
- 1 inch galangal (Indonesian: lengkuas), bruised
- 2 bay leaves (Indonesian: daun salam)
- 6 kaffir lime leaves (Indonesian: daun jeruk)
- 2 cloves (Indonesian: cengkeh)
- 1 star anise (Indonesian: pekak/bunga lawang)
- 2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- Spices for soup stock
- 5 cloves garlic, bruised
- 1 teaspoon coriander seeds (Indonesian: ketumbar), toasted
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon ground white pepper
- Grind the following into spice paste
- 100 gram shallot (Indonesian: bawang merah)
- 6 cloves garlic (Indonesian: bawang putih)
- 2 red cayenne chilies (Indoensian: cabe merah keriting)
- 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
- 1 inch ginger (Indonesian: jahe)
- Chili sauce
- 3 tablespoon oil (olive oil or canola oil is a good choice)
- 6 red cayenne chilies (Indonesian: cabe merah keriting), grind
- 30 gram shallot (Indonesian: bawang merah), grind
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Garnish and accompaniments
- 100 gram glass noodles (Indonesian: sohun), soaked in boiling water until soft, refreshed under cold water and drained
- potato fritters (Indonesian: perkedel kentang)
- 2 scallions, thinly sliced
- deep fried shallot flakes (Indonesian: bawang merah goreng)
- lime wedges (Indonesian: jeruk nipis)
- Soto Padang
- Boil together beef, water, and all the spices for soup stock. Reduce heat, cover, and simmer until the beef is fork tender, about 2 hours. Remove the beef, thinly slice, set aside. Strain the soup stock and return the strained stock to the pot.
- Heat 4 tablespoon of oil in a frying pan and fry the beef slices until browned. Set aside.
- Heat 3 tablespoon of oil in a frying pan and sauté spice paste until fragrant, about 5 minutes. Add the spice paste to the soup stock along with galangal, bay leaves, kaffir lime leaves, cloves, star anise, salt, sugar, and ground white pepper. Bring to a boil, and simmer for another 15 minutes.
- Chili sauce
- Heat oil in a frying pan and sauté chilies, shallot, salt, and sugar until fully cook and fragrant, about 5 minutes.
- To serve
- Place some glass noodles and fried beef in a soup bowl, and top with the soup. Serve with perkedel kentang (potato fritters), chili sauce, scallions, fried shallot flakes, and lime wedges.
Another great recipe by https://dailycookingquest.com.