Ingredients with Measurements:
- 2 cups of white rice
- 1 lb of beef, sliced thinly
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tsp of ground turmeric
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of salt
- 2 cups of water
- 1 cup of coconut milk
- 1 cup of bean sprouts
- 2 hard-boiled eggs, sliced
- 1 lime, cut into wedges
- Fried shallots for garnish
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice and cook it in a rice cooker according to the manufacturer's instructions.
2. In a large pot, sauté the garlic and onion until fragrant.
3. Add the beef and cook until browned.
4. Add the turmeric, coriander, cumin, and salt. Mix well.
5. Pour in the water and coconut milk. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Add the bean sprouts and cook for another 5 minutes.
7. To serve, place a scoop of rice in a bowl, then ladle the beef soup over it.
8. Garnish with sliced hard-boiled eggs, fried shallots, and a lime wedge.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Carbohydrates per serving: 60g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken or tofu can be used instead of beef.
- If you don't have bean sprouts, you can use sliced cabbage or spinach.
Variations:
- Add sliced carrots or potatoes to the soup for extra vegetables.
- Use different types of meat, such as chicken or lamb.
- Add a spoonful of sambal (Indonesian chili paste) for extra heat.
Tips and tricks:
- To make the soup more flavorful, use homemade beef broth instead of water.
- If you don't have ground spices, you can use whole spices and grind them in a spice grinder.
- To save time, you can use store-bought fried shallots instead of making them from scratch.
Storage instructions:
Store leftover soup and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the soup in a large bowl with the rice on the side. Garnish with sliced hard-boiled eggs, fried shallots, and a lime wedge.
Garnishes:
Fried shallots, sliced hard-boiled eggs, and lime wedges.
Pairings:
This dish pairs well with Indonesian-style fried chicken or grilled fish.
Suggested side dishes:
Serve with a side of Indonesian-style vegetable stir-fry or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
Food history:
Nasi Kapau Soto Padang is a traditional Indonesian dish from the city of Padang in West Sumatra. It is a combination of two popular dishes, Nasi Kapau (steamed rice with various toppings) and Soto Padang (spicy beef soup).
Flavor profiles:
This dish has a rich and savory flavor from the beef and spices, with a slight sweetness from the coconut milk.
Serving suggestions:
Serve hot with a side of Indonesian-style fried chicken or grilled fish.
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Region: Indonesian