Soto Padang Recipe

Padang is a place that is famous for its culinary delights. Like other regions in Indonesia that have a special dish in the form of soto, there is also a typical Padang soto. Soto Padang uses pieces of fried beef. Another characteristic is the presence of cakes and pink crackers as a complement. Soto Padang has a savory taste that comes from beef broth. In addition, this soup is also served along with glass noodles and sliced ​​tomatoes. To add to the delicacy, you can also add lime wedges.

Ingredients

• Beef - 400 grams
• Spring onions, sliced ​​- 2 stalks
• Celery, bunch - 1 stick
• Broth powder - 1 tsp
• Salt - 1/2 tsp
• Water, for boiling - 2 liters
• Right amount of oil
• Ground spices:
• Garlic - 3 cloves
• Shallots - 8 grains
• Ginger - 2 cm
• Galangal - 4 cm
• Salt - 1 tsp
• Spice:
• Lemongrass, bruised - 1 stick
• Bay leaf - 4 pieces
• Citrus leaves, remove bone leaves - 3 pieces
• Lawang flower - 3 grains
• Cardamom - 4 grains
• Cloves - 8 grains
• Cinnamon - 2 cm
• Pepper powder - 1/2 tsp
• Nutmeg powder - 1/4 tsp
• Cumin powder - 1/4 tsp
• Complementary:
• Soun, brew and drain - to taste
• Tomatoes, cut into 4 - to taste
• Potato Chips - to taste
• Fried onion - to taste
• Pink crackers - to taste
• Boiled chili sauce - to taste
• Lime - to taste
• See Mother's Recipe Version

Plans

• In a saucepan, boil the beef with a little water until it boils and the dung foam comes out. Pick up and remove any floating debris. Turn off the heat and discard the boiled water. Drain the meat and then wash again until clean. Set aside.
• In a saucepan, boil 2 liters of new water. Add the meat, onions and celery. Cook until the meat is tender. Remove the meat and drain. Meanwhile, continue to boil the gravy. Set aside.
• Heat a little oil. Saute ground spices and spices until fragrant. Turn off the fire.
• Pour the stir-fried spices into the stew pot. Season with powdered broth and salt. Bring the gravy to a boil and then adjust the taste. Turn off the fire. Set aside.
• Take the meat, then cut into small cubes or thin slices. Fry the meat in hot oil until dry. Lift and drain. Set aside.
• Arrange the vermicelli, tomatoes, fried meat, and potato cakes in a serving bowl. Flush with gravy. Sprinkle with fried onions and top with pink crackers.
• Ready to be served with chili sauce and lime wedges.
• 1. Cut or slice the meat against the grain to make it more tender. Fried meat will be crispy, crumbly, and not difficult to chew.

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