Maya SariWelcome to my blog, where I delve into the delicious realm of Indonesian cuisine, featuring soto daging, one of the country’s most popular foods.
Come along on a delectable adventure with us as we learn how to make this fragrant beef soup so that you can savour its deliciousness.
Get ready to introduce a flavor of Indonesia into your kitchen and entice your taste buds!
Here are my Soto Betawi and Soto Ayam recipes.
Additional tips for improving the flavour of your soto daging!
The following are some more ideas to improve the taste of your soto daging:
● Fried shallots and garlic
In addition to frying onions for garnish, you may also cook shallots and garlic until crispy and then sprinkle them over the soup to give it more taste and texture.
● Chilli paste or sambal
Serve the soup with sambal or chilli paste on the side if you want it hot. Depending on their tastes, your guests can add it to the meal to increase its heat and flavour.
● Coriander seeds
To enhance the scent and taste of the coriander seeds, briefly toast them before crushing them.
Side dishes that complement soto daging!
To complement soto daging, try these classic Indonesian side dishes:
● Lontong or rice cakes
Lontong, compressed rice cakes wrapped in banana leaves and then cooked, provide an excellent addition to Soto Daging. They give the dish an enjoyable texture as well as soaking up the savoury liquid.
● Bihun or rice noodles
Present cooked rice noodles separately so that everyone may mix and match them in their soup bowls. The thick soup is nicely balanced by the mild and delicate taste of the noodles.
● Shrimp crackers and fried shallots (Kerupuk)
Classic garnishes for soto daging include shrimp crackers and crispy fried shallots. They give each mouthful of soup a beautiful crunch and a flavour explosion.
● Steamed rice
A simple and versatile side dish that goes well with soto daging is plain steamed rice. It offers a filling foundation so that the soup may take centre stage in the meal.
● Sambal
For those who like their food extra hot, sambal, or spicy chilli paste, is a must-have side dish. For an added taste boost, you can eat sambal alongside the meal or add a tablespoon to your soup.
● Lime wedges and fresh herbs
Present a dish with lime wedges and fresh herbs like mint, cilantro, and Thai basil. Guests may add these cool herbs and a dash of lime to their Soto Daging to make it uniquely theirs.
● Fried tofu or tempeh
Crispy fried tempeh or tofu serves as a vegetarian protein option and offers a delicious tactile contrast to the soup. They may be put straight into the soup for more texture, or they can be served on the side.
● Pickled veggies
To counterbalance the richness of the soup, a side dish of pickled vegetables, including cucumber, carrots, and shallots, gives a crisp and acidic flavour to the dish.
● Peanut spread
Serve the soto daging with a small cup of peanut sauce on the side for drizzling. The nutty taste enhances the dish’s depth of flavor and goes well with the flavorful broth.
How do I store my Indonesian beef soup?
After bringing Soto Daging to room temperature, you can keep it in the refrigerator for up to three to four days in sealed containers.
Freeze for up to two to three months in freezer-safe containers for extended storage.
On the stove, reheat slowly until it simmers. Ensuring appropriate cooling, refrigeration, and reheating is crucial for preserving both quality and safety.
Conclusion
Soto Daging is a flavorful and traditional Indonesian beef soup.
Embrace the culinary heritage of Indonesia by savoring this comforting dish with care and attention to freshness. Happy cooking!
Soto Daging
Ingredients
- 1 kg of beef, diced or oxtail.
- 2 tbsp vegetable oil
- 2 kaffir lime leaves
- 2 tomatoes, diced for garnish.
- fried onions for garnish
- Celery leaves for garnish
- Bean sprouts.
- 1 lemongrass stalk, bruised.
- 2 bay leaves.
- 2 inch piece of galangal
- Salt, to taste
- Sugar, to taste
- 1 star anise
Ground Spices
- 1 white pepper
- 8 cloves of garlic
- 1 large shallot
- 2 inch piece of ginger
- 3 candlenuts
- 1 tsp cumin
Instructions
- Grind together white pepper, cumin, coriander seeds, ginger, shallot, and candlenuts in a food processor or mortar and pestle until a smooth paste is formed.
- In a big saucepan, warm up the vegetable oil over medium heat. Add the spice paste and cook for 3–4 minutes, or until aromatic. Cook the chopped beef or oxtail in the saucepan until it takes on color.
- Tear the lemongrass stalk into pieces and add it to the saucepan with the star anise, galangal, bay, and kaffir lime leaves. Allow the aromatics to seep into the meat by giving it a good stir to integrate.
- Fill the saucepan with enough water to cover the steak. After bringing everything to a boil, turn down the heat. Simmer for one to two hours, or until the meat is cooked and the flavours are well combined. Remove any contaminants that surface by wiping them off.
- After the meat is soft, taste it and adjust the amount of salt and sugar in the soup. Taste and adjust the seasoning.
- Ladle the soup into bowls for serving. Add bean sprouts, fried onions, chopped tomatoes, and celery leaves as garnish. Serve hot with your choice of side dish or over steaming rice. Savour the rich and savoury Soto Daging, an Indonesian beef soup!
