Clearly tasty broths from a kitchen in Central Java<\/p>\n
JAKARTA (JP): The Indonesian broth of soto is cooked up in
\ndistinct versions around the country, from Makassar to Madura.
\nEaten with rice, the broth, usually with meat and vegetables, is
\na meal in itself. These recipes are from Central Java.<\/p>\n
Soto Daging (Meat Broth)
\n * 600 grams lean beef, diced
\n * 2 cm stalk of greater galangale, bruised
\n * 5 cm cinnamon sticks
\n * 5 kaffir lime leaves
\n * 2 stalks lemon grass, tied, bruised
\n * 5 tbsp sweet soy sauce
\n * 2 liters water
\n * 500 ml coconut milk<\/p>\n
To be finely ground:
\n * 6 shallots
\n * 4 cloves garlic
\n * 4 cm turmeric
\n * 5 candlenuts
\n * 5 cm stalk of ginger
\n * 1\/2 tsp whole pepper
\n * 1\/2 tsp coriander
\n * salt<\/p>\n
(Makes 8 servings)<\/p>\n
1. Boil beef until tender for 30 minutes, add galangale, cinnamon
\nstick, kaffir lime leaves, lemon grass, sweet soy sauce and
\ncoconut milk. Let boil for five minutes.
\n 2. Stir-fry ground spices until fragrant, add into the beef
\nbroth. Let simmer for another 10 minutes.
\n 3. Pour soto in a large bowl, add sliced tomatoes, sprinkle with
\nsliced leeks, fried shallots and lime juice. Serve warm.<\/p>\n
-- Serve with fried shallots, sliced leeks, sliced tomato and
\nsliced lime.<\/p>\n
Soto Lidah (Ox Tongue Soup)
\n * 500 gr cleaned and cooked ox tongue, diced
\n * 200 gr cooked ox lungs or beef, diced
\n * 2 stalks of lemon grass, tied, bruised
\n * 4 salam leaves
\n * 5 tbsp sweet soy sauce
\n * 3 cm greater galangale, bruised
\n * 1\/2 tsp cumin powder
\n * 1000 ml beef broth
\n * 500 ml coconut milk<\/p>\n
To be finely ground:
\n* 3 cloves garlic
\n* 5 shallots
\n* salt
\n* 1 tsp pepper
\n* 1 tsp coriander
\n(Makes 8 servings)<\/p>\n
1. Boil beef broth, add lemon grass, soy sauce, salam leaves,
\ncumin powder and coconut milk. Let boil.
\n 2. Meanwhile, stir-fry finely ground spices until fragrant, add
\nto the broth. Let boil for 10 minutes.
\n 3. Put diced beef and lungs in a serving bowl, add in sliced
\nleeks, eggs, lime juice and sliced tomatoes. Pour in broth and
\nserve warm.<\/p>\n
-- Serve with fried shallots, sliced hard-boiled eggs, slices
\nof lime, thinly sliced leeks, sliced tomatoes and rice. (Maria
\nEndah Hutalupi).<\/p>",
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"sponsor": "Okusi Associates",
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