Ingredients with Measurements:
- 1 kg beef ribs
- 2 liters water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 2 star anise
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
- 4 cloves garlic, minced
- 4 shallots, sliced
- 2 cm ginger, sliced
- 2 cm galangal, sliced
- 2 red chilies, sliced
- 2 tomatoes, chopped
- 2 tbsp tamarind paste
- 2 tbsp sweet soy sauce
- 2 tbsp fried shallots
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. In a large pot or pressure cooker, combine beef ribs, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, star anise, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Bring to a boil.
2. Reduce heat to low and simmer for 2-3 hours or until the beef is tender. If using a pressure cooker, cook for 45 minutes.
3. In a separate pan, heat oil over medium heat. Add garlic, shallots, ginger, galangal, and red chilies. Sauté until fragrant.
4. Add tomatoes and cook until they are soft and mushy.
5. Add the sautéed mixture to the beef broth and stir well.
6. Add tamarind paste and sweet soy sauce. Adjust seasoning to taste.
7. Serve hot with fried shallots, scallions, and cilantro as garnish.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours (or 45 minutes in a pressure cooker)
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- Beef ribs can be substituted with beef shank or oxtail.
- Tamarind paste can be substituted with lime juice.
- 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.
- Add coconut milk for a creamier texture.
Tips and tricks:
- To save time, use a pressure cooker to cook the beef ribs.
- For a richer flavor, roast the spices before adding them to the soup.
- To make the soup spicier, add more red 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 a bowl with the beef ribs and garnish with fried shallots, scallions, and cilantro.
Garnishes:
- Fried shallots
- Chopped scallions
- Chopped cilantro
Pairings:
- Steamed rice
- Fried noodles
Suggested side dishes:
- Pickled vegetables
- Fried tofu
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too sour, add more sugar to balance the flavor.
Food safety advice:
- Make sure to cook the beef ribs thoroughly to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Soto Tangkar is a traditional Indonesian soup that originated from West Java. It is made with beef ribs and a variety of spices, giving it a rich and flavorful taste.
Flavor profiles:
Soto Tangkar has a savory and slightly sweet flavor with a hint of sourness from the tamarind paste.
Serving suggestions:
Serve Soto Tangkar as a main dish for lunch or dinner.
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Region: Indonesian