Soto Bandung

Teh Niknik, terimakasih sudah berbagi resep

Source: Siti Wahyuni Asih
Bahan:
1 kg daging sapi / rinderrippen
3 liter air

Bumbu:
150 g umbi selerie
4 schalloten atau sekitar 100 g, bawang merah goreng
7 siung bawang putih goreng
4 daun salam
3 cm jahe
3 cm laos
2 serai, dikeprek
1,5 sdt merica
garam secukupnya

Pelengkap: kacang kedele goreng, sambel (haluskan tomat, cabe, garam), bawang goreng, lobak (kupas, potong-potong dan rebus), kecap, bawang daun, jeruk nipis atau citronen

Cara: daging direbus berikut salam , sereh, laos, jahe, garam, sampe setengah empuk. Kemudian angkat daging dan potong-potong.
masukkan ke air kaldu ---> umbi selerie +merica + bawang merah goreng+bawang putih goreng, masak sampai mendidih

Jika rasa sudah mantab semua bumbu bisa diambil dan dibuang (salam,sereh, laos, jahe, umbi selerie)

English version

ingredients:
1 kg beef
3 ltr water
1 white radish, peeled, cut
200 g white beans/haricot beans, soak the beans in hot water , after 1 - 2 hour sifted, fried in hot cooking oil

150 g knollensellerie/celeriac (knob celery)
100 g schalloten/shallots, fried
7 clove garlics, finely slices->fried
4 bay leaves
3 cm Ingwer/Ginger
3 cm galangal
2 Zitronengras/lemon grass
1 - 1,5 teaspoon ground white pepper
salt

condiments: sweet soya sauce, sambal

directions: place beef or beef ribs, water, bay leaves, lemongrass, ginger, galangal, salt into large pan. Bring to boil, simmer until beef half tender. Remove the beef then cut into cubes. Return the beef to the pan, season with pepper, add knob celery, fried shallots and garlics. Bring to boil again, reduce heat, simmer until the beef is tender. Note: you can discard lemon grass, galangal, ingwer and bay leaves from the soup.

Meanwhile, place white radish(daikon) into pan of boiling water for about 4 minutes, remove from pan.
Serve Soto Bandung/soup, with slices of white radish, fresh tomatoes, sprinkle with fried white beans, fried shallots, chopped celery or spring onions.

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Soto Padang/Padang Style Beef Soup

I cooked Soto again, this time Padang style to participate Masak Bareng (cooking together) arranged by Shinta, Deetha and Ayin. My kids said that they still prefer Soto Bangkalan than this :D

ingredients;
750 g beef
2 litre water
1 stalk lemon grass
4 cloves
4 cardamoms
3 star anise
5 lime leaves
3 cm galangal, 3 cm ginger
1 teaspoon white pepper powder
1 teaspoon sugar
salt to taste
4 tablespoon cooking oil, 1 tablespoon Blueband margarine

spice to grind: 10 small red onion or 6 shallots, 5 cloves garlic, 1 tbsp coriander, 3 cm turmeric

condiments: celery, vermicelli, perkedel kentang/fried potato cake, sambal, krupuk, lime.

directions: saute spice paste until fragrant. Pour into water and other spices until boil. Add beef, seasoning with pepper, sugar and salt. Keep it simmering until the beef is tender. Take out beef, then cut into slices and fry with small amount of cooking oil until the colour of beef changed into brown. Serve hot with vermicelly, perkedel kentang, krupuk, lime, chopped celery, sambal.

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Soto Bangkalan/Bangkalan Style Beef Soup

I´ve got email from my sister who is really kind to send me her family recipes from Bangkalan, Madura. I tried two recipes: Empal Daging Bangkalan (Sorry....I didn´t take the picture of it) and this Soto Bangkalan. Thanks a lot....mmmuuuaaahhh :). Next time, I´ll try Rawon Madura.

Soto Daging Bangkalan
source: mbak Iin
ingredients:
500 g beef
1,7 litre water
4 shallots, sliced
3 cloves garlic, sliced
1 stalk green onion, chopped
4 lime leaves, salt
4 tbsp cooking oil

boiled eggs, vermicelli

spices to grind: 1,5 cm ginger, 1/3 tsp white pepper, 4 cloves garlic, 3 red chillies, 2 cm turmeric, 1/2 teaspoon terasi/shrimp paste

directions: cook beef and water until the beef is tender, set aside. Cut the beef into cubes. Saute sliced shallots, garlics and green onion until fragrant, add spice paste. Pour into beef broth and beef, bring to boil. Keep it simmer for 5-10 minutes. Serve hot with vermicelli, boiled egg, chopped celery, sambal and steamed rice.

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Soto Banjar/Banjarnese Chicken Soup

Finally, I have opportunity to cook Soto Banjar. Special thanks to Yanti Rafles who has already send me the recipe. You can see also another Soto Banjar at Sefa´s blog.

Ingredients:
1 kg chicken, divide into four pieces
2 liter water
1 onion, finely sliced
2 tablespoons margarine
5 cloves
5 cardamoms
5 kembang sisir/bunga pekak/bunga Lawang/Star Anise
3 cm ginger, bruised
1 stalk lemon grass, bruised
1 stick (3 cm) cinnamon
1/2 - 1 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
salt

spices to grind: 4 clove garlics, 8 shallots, 4 candlenuts

directions:
Melt margarine in a pan then saute garlic,shallot & candlenut paste and sliced onion until fragrant. Pour in water. Add other spices and bring to boil. Season with salt and pepper.
Add chicken and let it simmer until the chicken is just cooked. Remove the chicken and fry in the deep frying oil. Let it cool. Shred the meat from bones . Discard the skins and bones.
When ready to eat, arrange shredded chicken and other condiments in each soup bowl. Heat the broth and pour in the soup bowl. Served hot.


condiments:
lontong, sambal soto
shredded chicken,
perkedel kentang (potato cake),
boiled egg (quartered),
chopped celery or green onion,
fried shallot, lemon,
soun (rice vermicelli)-soak in hot water then drain.

Lontong

Sambal soto:
15 bird´s eye chillies
1 tomato
salt, as desired
directions: Boil tomato and chillies with 75-100 ml water then grind, add salt to taste.

Sambal & Perkedel Kentang

Perkedel Kentang (Potato Cake)
2 packs (2 x 100 g) of Kartoffel-püree (mashed potato powder)
200 ml milk
300 ml water
1 tablespoon margarine
1 egg, separated
1/2 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
salt, as desired
cooking oil for frying
directions: Bring to boil water and milk. Add margarine, ground nutmeg and pepper, salt to taste. Remove from the heat then pour in Kartoffel-püree powder. Stir in eggyolk until mix well. Make the puree into round shaped about 3 cm in diameter. Dip each potato puree into beaten white egg. Heat the oil for deep-frying and fry the potato until golden.

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Soto Pekalongan/Pekalongan Style Spicy Beef Soup

Many variations of Soto can be found in Indonesia cuisine with regional cooking techniques and ingredients (for example: Soto Jakarta, Soto Bandung, Soto Pekalongan, Soto Madura, Soto Banjar, Coto Makassar, Soto Padang, Soto Belitung etc). Although recipes and ingredients vary or almost similar from every regions , Soto is generally consists of shredded chicken or slices of meats with or without coconut milk. Served with hot steamed rice or lontong ( steamed rice rolls, compressed in banana leaves), ketupat. Pekalongan, known for its Batik, is a city on the central Java, Indonesia. I´ve got the recipe from Neni when I met her in Münich. I ´ve just made a little bit modification from her recipe.

Ingredients:
500 g beef, cut into cubes
3 tablespoons soy bean paste
2 Hot Red chillies
1 tablespoon ground coriander
3 shallots
3 cloves garlics
3 cm galangal, bruised
2 bay leaves/Salam
3 lime leaves
1 stalk lemon grass
1 stalk green onion, slices
1,7 liter water, or as required
3 tablespoons cooking oil
salt, as desired

served with: lontong/ketupat, chopped green onions, fried shallots or onions
rice vermicelli/thin rice stick noodles, softened with hot water and drained

directions: combine shallots, chillies and garlics then whirl in a blender to a paste. Boil beef with 1,7 - 2 liter water, then leave the broth water aside. Cut the beef into cubes or pieces. In a pan, stir fry the paste until fragrant. Pour in the broth and the beef, followed by lemon leaves, bay leaves, lemon grass, galangal and soy bean paste. Season broth with ground coriander, salt to taste. Bring to boil and simmer until the beef tender.

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Soto Belitung

Beragam Soto ada di Indonesia, mulai dari Soto Betawi, soto Bandung, soto Kudus, Soto Pekalongan, Soto Ambengan Surabaya, Soto Madura, Soto Banjar, Soto Padang, Coto Makassar....dll, sampe Soto Belitung. Soto Belitung ini biasanya di buat sama Ibuku yang terdiri dari 2 versi, yang pake santen dan Soto bening tanpa santan. Nahh..yang ini versi pake santan, biasanya pelengkap sajian saat hari Raya, tapi di Hamburg ini sering banget bikin....masakan andalan..he..he, soalnya bisanya cuman bikin yg kayak gini.

Bahan:
1 ekor ayam, potong jadi 4
5 butir kentang, potong seperti untuk sop
300 ml santan kaleng
2,5 l air

Bumbu utuh:
2 btg serai, dikeprek
4 lbr daun jeruk
3 cm laos, dikeprek
3 cm jahe, dikeprek
Bumbu: dihaluskan
7 butir bawang merah
5 siung bawang putih
1 sdm ketumbar sangrai
6 cm kunyit
6 butir kemiri
sedikit jinten
1 sdt gula pasir
garam secukupnya

Pelengkap: Lontong, sambel kecap, emping, daun bawang, bawang goreng
Sambel kecap: cabe dan bawang goreng dihaluskan ditambah kecap.

Cara: Tumis bumbu yg sudah dihaluskan dengan sedikit minyak sampai harum, setelah itu masukkan air, bumbu utuh (daun jeruk, jahe, serai,laos), jika kuah sudah mendidih masukkan ayam. Setelah ayam matang, angkat dan suwir-suwir. Masukkan kembali suwiran daging ayam kedalam kuah soto berikut potongan kentang. Terakhir, tambahkan santan. Sajikan dengan lontong, sambel kecap, emping. Taburi dengan rajangan daun bawang dan bawang goreng.

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