Saturday, April 27, 2013

Beef Honeycomb Soto (Soto Babat)

Beef Honeycomb Soto (Soto Babat)
In Indonesia, Soto Babat is a very popular dish.  Growing up we would go out and have this all the time.  And from the years of eating and experiencing many types of spices and tastes around the world, I have made Soto Babat even better.  I try to keep it simple, so everyone can make and enjoy this very flavorful and succulent dish.

My own original recipe.
Prep Time: 20 minutes / Cook Time 45 minutes

Beef Honeycomb Soto (Soto Babat)

  • 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
The Seasoning:
  • 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
Cooking Directions:
  1. 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
  2. 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. 
  3. 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.
  4. Serve with vermicelli, slice eggs, sliced cabbage, sliced spring onion and squeezed lemon.


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