soup soto
Material:
500gr Meat (Cut to taste, original recipe of innards tripe intestine and meat)
2 stalks of lemongrass
3cm galangal
5 a dredger leaf
Salt, sugar, to taste
Non MSG Powdered Beef Broth
Ground spices:
10 cloves of red onion
6 cloves of garlic
1 tsp grain pepper
1/2 tablespoons roasted coriander
2 cm turmeric
1 cm ginger
4 grains of pecan chili
Supplementary material:
Boiled eggs
Onion & celery leaves
Fried onions
Sambal pecan
Lime
INGREDIENTS
15 red chili peppers
6-10 pieces of curly red pepper
8 pieces of candlenuts
2 pieces of red tomatoes, depending on the desired thickness
6 cloves of red onion
2 cloves of garlic
Salt and sugar to taste
Non MSG powdered chicken broth
How to:
- Sangrai candlenut, set aside. Saute chili, tomato and onion for a while. Lift and drain
- Put all the material on top of the cobek. Uleg smooth according to taste. Serve.
How to make Soto:
- Boil the meat until tender, lift, strain the broth. Bring back the broth, reinsert the meat
- Stir fry until smooth and ripe, add galangal, lemongrass, lime leaves, stir well, put into the decoction of meat & broth, add salt, sugar and powdered broth put on sliced leek. Correction of flame then turn off the fire
3 serve with a complement & candlenut sauce
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