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.
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, sprinkle 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) - 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 Indonesian bay leaves (daun salam)
- Salt to taste
Mashed/ puree ingredients:
- Turmeric (approximately 2 cm). Peel and briefly roasted.
- 5 ~ 7 cloves garlic
- 5 small shallots
- 2~3 candlenuts
* mash and puree all ingredients above.
Complement:
- Celery/ parsley leaves. Chop finely.
- Fried Shallots
- Crushed chili
- Lemon juice
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