Soto Santan Indonesia
Resep by Rudy Choirudin
Indonesian-Style Coconut Milk Soto
Bahan
Bahan 1:
Bahan 3 :
Bahan 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 250 gr daging sengkel dan 250 gr babat ke dalam panci untuk direbus.
- Tambahkan 4 cengkeh, 2 kapulaga, 1 daun salam, dan 1/4 batang kayu manis.
- Tambahkan serai dan 5 lembar daun jeruk yang dibelah dan dimemarkan.
- Tambahkan 2 1/2 sdt garam dan 1 sdt gula pasir.
- Tuang 1.250 ml air dan rebus sekitar 1 jam.
- Sambil menunggu, haluskan bumbu: 5 bawang putih, 5 bawang merah, 3 kemiri sangan, 1/4 sdt jintan, lengkuas, dan jahe.
- Tumis bumbu halus dengan 5 sdm minyak goreng, lalu masukkan 1 sdt ketumbar bubuk.
- Tambahkan air kaldu daging yang tersisa, masak sampai tanak.
- Masukkan 500 ml santan kental, aduk rata, lalu tambahkan 100 ml susu evaporasi.
- Tambahkan 1 sdt merica bubuk, masak sampai mendidih.
- Angkat daging dan babat dari kuah, buang rempah-rempahnya, lalu potong daging dan babat sesuai selera.
- Susun daging, babat, kentang goreng, dan tomat dadu di piring saji, lalu siram dengan kuah panas.
- Taburi dengan daun bawang, bawang goreng, dan emping, lalu tambahkan kecap manis, perasan jeruk limau, dan sambal sesuai selera.
Ingredients
Part 1:
Part 2 (spice paste):
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 250 g beef shank and 250 g tripe into a pot to boil.
- Add 4 cloves, 2 cardamom pods, 1 bay leaf, and 1/4 stick cinnamon.
- Add lemongrass and 5 kaffir lime leaves, split and bruised.
- Add 2 1/2 tsp salt and 1 tsp sugar.
- Pour in 1,250 ml water and simmer for about 1 hour.
- Meanwhile, blend the spice paste: garlic, shallots, toasted candlenuts, cumin, galangal, and ginger.
- Sauté the spice paste with 5 tbsp cooking oil, then add 1 tsp ground coriander.
- Add the remaining beef broth and cook until well infused.
- Add 500 ml thick coconut milk and stir well, then add 100 ml evaporated milk.
- Add 1 tsp ground pepper and cook until boiling.
- Remove the beef and tripe from the broth, discard the whole spices, then slice the beef and tripe as you like.
- Arrange the beef, tripe, fried potatoes, and diced tomato on a serving plate, then ladle the hot broth over.
- Top with scallion, fried shallots, and emping crackers, then add sweet soy sauce, a squeeze of lime, and sambal to taste.
Cook Mode
Resep by Rudy Choirudin
Indonesian-Style Coconut Milk Soto
Soto Santan Indonesia
Soto Santan Indonesia
Bahan
Bahan 1:
Bahan 3 :
Bahan 4:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 250 gr daging sengkel dan 250 gr babat ke dalam panci untuk direbus.
- Tambahkan 4 cengkeh, 2 kapulaga, 1 daun salam, dan 1/4 batang kayu manis.
- Tambahkan serai dan 5 lembar daun jeruk yang dibelah dan dimemarkan.
- Tambahkan 2 1/2 sdt garam dan 1 sdt gula pasir.
- Tuang 1.250 ml air dan rebus sekitar 1 jam.
- Sambil menunggu, haluskan bumbu: 5 bawang putih, 5 bawang merah, 3 kemiri sangan, 1/4 sdt jintan, lengkuas, dan jahe.
- Tumis bumbu halus dengan 5 sdm minyak goreng, lalu masukkan 1 sdt ketumbar bubuk.
- Tambahkan air kaldu daging yang tersisa, masak sampai tanak.
- Masukkan 500 ml santan kental, aduk rata, lalu tambahkan 100 ml susu evaporasi.
- Tambahkan 1 sdt merica bubuk, masak sampai mendidih.
- Angkat daging dan babat dari kuah, buang rempah-rempahnya, lalu potong daging dan babat sesuai selera.
- Susun daging, babat, kentang goreng, dan tomat dadu di piring saji, lalu siram dengan kuah panas.
- Taburi dengan daun bawang, bawang goreng, dan emping, lalu tambahkan kecap manis, perasan jeruk limau, dan sambal sesuai selera.
Ingredients
Part 1:
Part 2 (spice paste):
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 250 g beef shank and 250 g tripe into a pot to boil.
- Add 4 cloves, 2 cardamom pods, 1 bay leaf, and 1/4 stick cinnamon.
- Add lemongrass and 5 kaffir lime leaves, split and bruised.
- Add 2 1/2 tsp salt and 1 tsp sugar.
- Pour in 1,250 ml water and simmer for about 1 hour.
- Meanwhile, blend the spice paste: garlic, shallots, toasted candlenuts, cumin, galangal, and ginger.
- Sauté the spice paste with 5 tbsp cooking oil, then add 1 tsp ground coriander.
- Add the remaining beef broth and cook until well infused.
- Add 500 ml thick coconut milk and stir well, then add 100 ml evaporated milk.
- Add 1 tsp ground pepper and cook until boiling.
- Remove the beef and tripe from the broth, discard the whole spices, then slice the beef and tripe as you like.
- Arrange the beef, tripe, fried potatoes, and diced tomato on a serving plate, then ladle the hot broth over.
- Top with scallion, fried shallots, and emping crackers, then add sweet soy sauce, a squeeze of lime, and sambal to taste.
Cook Notes
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