Praktis SATU Bumbu! Resep SOTO TANGKAR BETAWI & SATE [Menu IdulAdha]

Name: Soto Tangkar Recipe
Yield: 10-11 servings
Ingredients: 10 clove garlic; 15 pc shallot; 8 pc candlenuts; 2 pc ginger; 1 pc turmeric, medium; 6-8 pc curly red chili; 1 tsp cumin; 2 tsp coriander; 3-5 pc bay leaf; 3 pc kaffir lime leaf; 3 pc lemongrass, sliced; 5 pc clove; ½ pc whole nutmeg; 2 tbsp salt; 1 tbsp sugar; ⅓ tsp pepper; 1 tbsp Royco Beef Stock Powder; 250 ml coconut milk; 2 L water; 800 g beef shank; 300 g beef ribs, boiled; 150 g red bean; 500 g beef tenderloin, diced, optional for Satay; 500 g chicken liver, diced, optional for Satay; Blended spices; 1.5 tbsp Royco Beef Stock Powder; 40 g sweet soy sauce; Blended spices leftovers; Margarine; ⅛ tsp salt

Devina Hermawan July 1, 2021 Watch on YouTube ↗

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Soto Tangkar Recipe

Makes 10-11 servings

Bahan

Bumbu halus:

Bahan lainnya:

Bahan isian soto:

Bahan sate:

Bahan olesan:

Pelengkap:

Cara Membuat

Blender bawang putih, bawang merah, jahe, kemiri, kunyit, cabai, ketumbar, jintan, dan sedikit minyak, lalu pisahkan 3-4 sdm bumbu halus ke dalam mangkuk
Panaskan minyak, tumis bumbu halus hingga wangi, lalu masukkan serai, daun salam, daun jeruk, cengkeh, dan pala, tumis hingga wangi
Masukkan sengkel, iga, aduk rata, lalu tambahkan air, kacang merah, garam, gula, merica, dan Royco Kaldu Sapi, masak hingga daging empuk
Untuk sate, tambahkan Royco Kaldu Sapi ke dalam hati ayam dan daging, aduk rata, masukkan setengah sisa bumbu ke dalam daging has dalam, aduk kembali, lalu tusukan daging dan hati ke tusuk sate
Untuk bumbu olesan, campurkan sisa bumbu halus dengan kecap manis, lalu tambahkan garam dan merica, aduk rata
Didihkan air, masukkan hati, siram hingga ¾ matang, lalu pindahkan hati ke dalam kuah soto, siram kembali
Untuk isian soto, keluarkan sengkel, potong kotak-kotak, masukkan kembali ke dalam kuah soto, lalu tambahkan santan, aduk rata
Olesi panggangan dengan sedikit minyak, panggang sate hingga ½ matang, lalu olesi dengan bumbu oles dan sedikit margarin
Sajikan kuah soto dengan sate, acar, emping, cabai rawit, tomat, jeruk nipis, daun bawang, dan bawang goreng sebagai pelengkap

Ingredients

Blended spices:

Others:

Soto Add-ons:

Satay ingredients:

Rub ingredients:

Condiments:

Steps

Blend the garlic, shallots, ginger, candlenuts, turmeric, chilies, coriander, cumin, and a little oil, then reserve 3-4 tbsp of the blended spices in a bowl.
Heat the oil and sauté the blended spices until fragrant. Add the lemongrass, Indonesian bay leaves, kaffir lime leaves, cloves, and nutmeg and sauté until fragrant.
Add the beef shank and ribs and mix well. Add the water, red beans, salt, sugar, pepper, and Royco Beef Bouillon and cook until the meat is tender.
For the satay, add Royco Beef Bouillon to the chicken liver and beef and mix well. Add half the reserved spices to the tenderloin and mix again, then thread the meat and liver onto skewers.
For the basting sauce, combine the remaining spices with sweet soy sauce, then add the salt and pepper and mix well.
Bring water to a boil, add the liver, and blanch until three-quarters cooked. Transfer the liver to the soto broth and ladle the broth over it again.
For the soto filling, remove the shank, dice it, and return it to the broth. Add the coconut milk and mix well.
Lightly oil the grill and grill the satay until half-cooked, then brush with the basting sauce and a little margarine.
Serve the soto broth with the satay, pickles, melinjo crackers, bird's-eye chilies, tomato, lime, green onion, and fried shallots.