Ingredients with Measurements:
- 1 kg beef ribs
- 2 liters water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon tamarind paste
- 2 tablespoons oil
- 5 shallots, sliced
- 4 garlic cloves, minced
- 3 red chilies, sliced
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon galangal powder
- 1 teaspoon ginger powder
- 1 teaspoon white pepper powder
- 1 tablespoon kecap manis (sweet soy sauce)
- 2 tomatoes, chopped
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the beef ribs, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste. Reduce the heat to low and simmer for 2 hours, or until the beef is tender.
2. In a separate pan, heat the oil over medium heat. Add the shallots, garlic, and red chilies. Saute for 2 minutes, or until fragrant.
3. Add the turmeric powder, coriander powder, cumin powder, galangal powder, ginger powder, and white pepper powder. Stir well and cook for 1 minute.
4. Add the sauteed spices to the pot of beef ribs. Stir well and simmer for another 30 minutes.
5. Add the kecap manis, chopped tomatoes, scallions, and cilantro. Simmer for another 5 minutes.
6. Serve hot with steamed rice.
3 hours
Temperature: Low heat
Serving size: 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Beef ribs can be substituted with beef shank or oxtail.
- Tamarind paste can be substituted with lime juice.
- Galangal powder can be substituted with fresh galangal.
Variations:
- Add vegetables such as carrots, potatoes, or bok choy.
- Use chicken instead of beef.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Skim the fat from the surface of the soup for a healthier option.
- Use a pressure cooker to reduce the cooking time.
- Add more or less chili depending on your spice preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with a side of steamed rice.
Garnishes:
- Chopped scallions and cilantro.
Pairings:
- Serve with a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Fried noodles
Troubleshooting advice:
- If the soup is too spicy, add more sugar to balance the flavors.
- If the soup is too sour, add more salt.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sop Iga Bumbu Kuning is a traditional Indonesian soup made with beef ribs and yellow spices.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot with steamed rice and pickled vegetables.
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Region: Indonesian