Beef Honeycomb Soto (Soto Babat) |
My own original recipe.
Prep Time: 20 minutes / Cook Time 45 minutes
Beef Honeycomb Soto (Soto Babat)
Ingredients:
- 1 lb beef honeycomb - cut
- 5 boiled eggs
- 1 package smooth vermicelli noodle - soaked
- 1 small plate sliced cabbage
- 5 bay leaves
- 5 lime leaves
- 2 lemon grass- cut
- 1 spring onion - sliced
- 1/2 liter beef broth
- 1 1/2 liter of water
- 1/8 cup coconut milk
- Little bit grated nutmeg
- Salt
- 2 lemons
- 2 tbsp vegetable oil
- Pinch of sugar to bring out the flavor
- 3 candles nut
- 3 cloves garlic
- 1 big shallot
- 1 tbsp coriander seed or 1/2 tbsp of coriander powder if you are using a food processor
- 1/2 tbsp white pepper seed or 1 teaspoon pepper powder if you are using a food processor
- 1 tbsp grated galangga
- 1/2 thumb size of ginger
- 1/2 thumb size of fresh turmeric
- 1/4 cup water
- Clean the honeycomb beef and bring to boil in 1/2 liter of beef broth and 1 1/2 liter of water over medium heat along with the bay leaves, lime leaves and lemon grass
- Grind or blend all the seasoning above until it is smooth and fry in 2 tbsp vegetable oil until fragrant. You can add the broth from the beef honeycomb if it too thick.
- Add the fried seasoning into the pot, and add coconut milk, grated nutmeg, pinch of sugar and salt. Simmer until the broth reduces to 1 1/4 liter.
- Serve with vermicelli, slice eggs, sliced cabbage, sliced spring onion and squeezed lemon.
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