Ingredients with Measurements:
- 2 cups of rice, soaked overnight
- 1 teaspoon of salt
- 4 cups of water
- 1 pound of beef, sliced thinly
- 4 cloves of garlic, minced
- 1 onion, sliced
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 8 cups of water
- 2 stalks of lemongrass, bruised
- 2 bay leaves
- 2 teaspoons of sugar
- 2 teaspoons of salt
- 1 teaspoon of white pepper
- 1 teaspoon of tamarind paste
- 1 cup of bean sprouts
- 1 cup of shredded cabbage
- 1 cup of sliced carrots
- 1 cup of sliced green beans
- 1 cup of sliced celery
- 2 tablespoons of vegetable oil
- 4 hard-boiled eggs, peeled and halved
- Fried shallots, for garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Special equipment needed:
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. Drain the soaked rice and place it in a cheesecloth. Tie the cheesecloth with kitchen twine to form a cylinder shape. Boil 4 cups of water in a pot and add 1 teaspoon of salt. Add the rice cylinder to the pot and cook for 2 hours. Remove the rice from the cheesecloth and cut it into small pieces.
2. In a separate pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant. Add the beef and cook until browned.
3. Add the coriander, cumin, turmeric powder, and salt. Stir to combine.
4. Add 8 cups of water, lemongrass, bay leaves, sugar, salt, white pepper, and tamarind paste. Bring to a boil and reduce the heat to low. Simmer for 1 hour.
5. Add the bean sprouts, cabbage, carrots, green beans, and celery. Cook for another 10 minutes.
6. To serve, place a small amount of rice cake in a bowl. Ladle the soup over the rice cake. Top with a halved hard-boiled egg, fried shallots, and cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken can be substituted for beef.
- Shrimp paste can be used instead of tamarind paste.
- Any vegetables can be used for the soup.
Variations:
- Add coconut milk for a creamier soup.
- Use different types of meat or seafood.
- Add chili paste for a spicier soup.
Tips and tricks:
- Soak the rice overnight for a softer texture.
- Use a cheesecloth to cook the rice for easier removal.
- Bruise the lemongrass to release its flavor.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with the rice cake at the bottom and the soup ladled over it. Top with the egg, fried shallots, and cilantro.
Garnishes:
Fried shallots and fresh cilantro.
Pairings:
Serve with steamed white rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables or a side of steamed white rice.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lontong Sayur Soto is a traditional Indonesian soup dish that is commonly eaten for breakfast or lunch.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with steamed white rice and a side of pickled vegetables.
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Region: Indonesian