Ingredients with Measurements:
- 1 lb beef, cut into small pieces
- 6 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 inch ginger, sliced
- 4 cloves garlic, minced
- 2 shallots, sliced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 cup bean sprouts
- 1 cup shredded cabbage
- 1 cup sliced tomatoes
- 1 cup sliced cucumber
- 1 cup fried shallots
- 1 cup cooked rice
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the garlic, shallots, ginger, coriander seeds, cumin seeds, and turmeric powder. Cook for 2-3 minutes until fragrant.
3. Add the beef and cook until browned on all sides.
4. Add the water, lemongrass, kaffir lime leaves, bay leaves, salt, and sugar. Bring to a boil, then reduce heat to low and simmer for 1-2 hours until the beef is tender.
5. Remove the lemongrass, kaffir lime leaves, and bay leaves from the soup.
6. To serve, place a scoop of cooked rice in a bowl. Add the bean sprouts, shredded cabbage, sliced tomatoes, and sliced cucumber on top of the rice.
7. Ladle the hot soup over the vegetables and rice.
8. Garnish with fried shallots and a lime wedge.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
5. Temperature:
- Medium-high heat for cooking the beef and spices
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Chicken or tofu can be substituted for the beef.
- Lime juice can be substituted for the kaffir lime leaves.
Variations:
- Add sliced hard-boiled eggs to the soup.
- Use different vegetables such as spinach or bok choy.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use a meat tenderizer to make the beef more tender.
- Make the fried shallots ahead of time and store in an airtight container.
Storage instructions:
- Store leftover 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 hot.
Presentation ideas:
- Serve the soup in individual bowls with the garnishes on the side for guests to add themselves.
Garnishes:
- Fried shallots and lime wedges.
Pairings:
- Serve with Indonesian crackers or bread.
Suggested side dishes:
- Indonesian-style fried rice or noodles.
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Soto Ambengan is a traditional Indonesian soup from East Java.
Flavor profiles:
- The soup is savory and slightly spicy with a hint of sweetness from the sugar.
Serving suggestions:
- Serve the soup with a side of Indonesian crackers or bread.
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Region: Indonesian