Ingredients with Measurements:
- 1 kg beef brisket, cut into bite-sized pieces
- 2 liters water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 bay leaves
- 2 cinnamon sticks
- 3 star anise
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
- 4 shallots, sliced
- 4 garlic cloves, minced
- 2 cm ginger, sliced
- 2 cm galangal, sliced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 tomatoes, chopped
- 2 tbsp tamarind juice
- 2 tbsp sweet soy sauce
- 2 tbsp fried shallots
- 2 tbsp chopped cilantro
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. In a pot or pressure cooker, add the beef, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, star anise, coriander seeds, cumin seeds, fennel seeds, turmeric powder, salt, and sugar. Bring to a boil and reduce heat to low. Simmer for 1-2 hours until the beef is tender. If using a pressure cooker, cook for 30-40 minutes.
2. In a pan, heat the oil over medium heat. Add the shallots, garlic, ginger, galangal, red chilies, and green chilies. Saute for 2-3 minutes until fragrant.
3. Add the tomatoes and saute for another 2-3 minutes until softened.
4. Add the sauteed mixture to the pot of beef soup. Stir to combine.
5. Add the tamarind juice and sweet soy sauce. Stir to combine.
6. Simmer for another 10-15 minutes until the flavors have melded together.
7. Serve hot with fried shallots and chopped cilantro as garnish.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours (or 30-40 minutes if using a pressure cooker)
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef brisket can be substituted with beef shank or oxtail.
- Tamarind juice can be substituted with lime juice or vinegar.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add boiled eggs or potatoes to the soup.
- Use chicken instead of beef for a lighter version.
- Add coconut milk for a creamier soup.
Tips and tricks:
- To save time, use a pressure cooker to cook the beef.
- To make the soup spicier, add more chilies.
- To make the soup less spicy, remove the seeds from the chilies.
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 low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of fried shallots and chopped cilantro on top.
Garnishes:
Fried shallots and chopped cilantro
Pairings:
Serve the soup with steamed rice and crackers.
Suggested side dishes:
- Gado-gado (Indonesian vegetable salad)
- Sate (grilled skewered meat)
- Nasi goreng (Indonesian fried rice)
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the beef until it is tender and fully cooked.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Soto Padang is a traditional Indonesian soup from the city of Padang in West Sumatra. It is made with beef and a variety of spices and herbs, giving it a rich and complex flavor.
Flavor profiles:
Soto Padang has a savory, slightly sweet, and aromatic flavor with a hint of spiciness.
Serving suggestions:
Serve the soup hot with steamed rice and crackers for a complete meal.
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Region: Indonesian