Batavian Beef Rib Soup

 a.k.a. Soto Tangkar Betawi. Probably the best beef ribs soup – that is if you like rich oriental spices in your soup combined with a dash of light coconut milk stewed until the ribs are juicy and tender. Roasted candlenuts, fresh galangal, ginger, lemon grass and kaffir lime leaves make this soup so refreshingly different.

Ingredients:
* 400 gram beef ribs
* 1 kg brisket ( this portion enough for 3 westerners)
* 2 pcs bay leaves
* 3 stalks of lemon grass – bruised, tied into a knot & dump into pot
* 3 cm fresh galangal – roast in naked flame until fragrant
* 2 cm fresh ginger, sliced
* 3 pcs kaffir lime leaves
* 250 ml coconut milk
* 500 gr potatoe – cubed
* 4 cm cinnamon stick

 

Ground spices:
* 12 pcs shallots
* 7 pcs garlic
* 5 pcs red chilis
* 8 pcs candlenuts – roast in naked flame till fragrant
* 1 tbs coriander powder
* 1 tsp cumin powder
* 1 tsp white pepper powder
(all ground smoothly, then stir fry in cooking oil until fragrant)

 
Cooking Direction:
1.) Boil water with lemon grass, roast galangal, bayleaves in a pot &
     cook ribs + brisket until tender. This should take a while.
2.) In the mean time shallow fry cubed potatoes until golden brown
3.) When ribs & beef are tender enough, mix in the stir fried
     ground spices, kaffir lime leaves and cinnamon stick.
     Add salt + pepper
3.) Serve steaming hot. Place cubef potatoes first, then the ribs & soup.
     Sprinkle with chopped spring onions, chopped tomatoes
     and fried shallot or bawang goreng. Oh, heaven!!!!

** Recipe source from Femina Online

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