Soto Daging Madura
Hidangan tradisional · Indonesian
A rich and flavorful variation from Madura, this soto features a thicker, more complex broth often enriched with coconut milk and a distinct blend of spices, served with shredded chicken and beef offal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef brisket300g
- Beef offal (e.g., tripe, lung, intestine), cleaned200g
- Water2 liters
- Coconut milk (thick)200ml
- Lemongrass stalks, bruised2
- Galangal, bruised3 cm
- Bay leaves3
- Lime leaves5
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Shallots, ground8
- Garlic cloves, ground4
- Ginger, ground2 cm
- Turmeric, ground1 tbsp
- Coriander powder1 tsp
- Cumin powder1/2 tsp
- Candlenuts, ground (optional)2
- Rice vermicelli noodles, soaked100g
- Bean sprouts, blanched150g
- Fried shallotsfor garnish
- Celery leaves, choppedfor garnish
- Toasted peanuts, crushedfor garnish
- Lime wedgesfor serving
- Sambalfor serving
- Emping (bitter crackers)for serving
Langkah
- 1
Boil beef brisket and offal separately until tender. Cut beef into small pieces. Clean and slice offal. Reserve the broth from boiling the beef.
- 2
In a pot, combine beef broth, lemongrass, galangal, bay leaves, and lime leaves. Bring to a boil.
- 3
Heat oil in a separate pan. Sauté ground shallots, garlic, ginger, turmeric, coriander, cumin, and candlenuts until fragrant and the oil separates.
- 4
Add the sautéed spice paste to the broth. Stir in coconut milk. Simmer gently, stirring occasionally, until the broth is well combined and slightly thickened. Season with salt and pepper. Add the cooked beef pieces and offal.
- 5
To serve, place rice vermicelli and bean sprouts in a bowl. Add shredded beef and offal. Ladle the hot, rich broth over them.
- 6
Garnish generously with fried shallots, celery leaves, and crushed peanuts. Serve with lime wedges, sambal, and emping.
