Ingredients with Measurements:
- 500g beef, cut into bite-sized pieces
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 2 L water
- 200g bean sprouts
- 200g rice vermicelli noodles
- 4 hard-boiled eggs, halved
- 4 lime wedges
- 4 tbsp fried shallots
- 4 tbsp chopped cilantro
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a mortar and pestle or spice grinder, grind the coriander seeds, cumin seeds, and turmeric powder into a fine powder.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the ground spices and stir for 1 minute until fragrant.
3. Add the beef, lemongrass, kaffir lime leaves, bay leaves, cinnamon stick, cloves, cardamom pods, salt, and sugar to the pot. Stir to coat the beef in the spices.
4. Pour in the water and bring to a boil. Reduce the heat to low and simmer for 1-2 hours until the beef is tender.
5. Remove the beef from the pot and shred it with a fork. Set aside.
6. In a separate pot, blanch the bean sprouts and rice vermicelli noodles in boiling water for 1-2 minutes until cooked. Drain and set aside.
7. To serve, divide the shredded beef, bean sprouts, and rice vermicelli noodles among 4 bowls. Ladle the hot broth over the top.
8. Garnish each bowl with a hard-boiled egg half, a lime wedge, fried shallots, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 45g
Protein: 35g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
- Rice vermicelli noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add sliced carrots, potatoes, or tomatoes to the broth for extra flavor and nutrition.
- Use coconut milk instead of water for a creamier broth.
- Add a spoonful of sambal or chili paste for extra heat.
Tips and tricks:
- Use a pressure cooker to speed up the cooking time.
- Skim off any foam or impurities that rise to the surface of the broth while simmering.
- Make a large batch of the broth and freeze it for later use.
Storage instructions:
Store leftover broth and shredded beef in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and shredded beef in a pot over low heat until heated through.
Presentation ideas:
Serve the soto daging sapi in individual bowls with the garnishes arranged neatly on top.
Garnishes:
Hard-boiled egg halves, lime wedges, fried shallots, chopped cilantro
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Cucumber salad, pickled vegetables, or fried tofu.
Troubleshooting advice:
If the broth is too salty, dilute it with more water or coconut milk.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Soto daging sapi is a traditional Indonesian soup that is commonly eaten for breakfast or lunch. It is believed to have originated in Java and has since spread throughout the country.
Flavor profiles:
Soto daging sapi has a savory, slightly sweet, and aromatic broth that is infused with spices like lemongrass, kaffir lime leaves, and cinnamon. The shredded beef adds a meaty flavor and texture, while the bean sprouts and rice vermicelli noodles provide a refreshing crunch.
Serving suggestions:
Serve soto daging sapi with a side of steamed rice or crusty bread for a satisfying meal. It can also be enjoyed on its own as a light and flavorful soup.
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Region: Indonesian