Soto Sulung

Soto Sulung

Ingredients:
500 gr gravy beef
250 gr beef tripe
250 gr beef intestine
250 gr beef lung
250 gr beef liver

3 tbsp cooking oil
3 lemongrass, smashed
5 kaffir lime leaves
2 bay leaves
2 cm galangal, smashed
1/2 tsp white sugar
2 tsp salt

Paste:
8 cloves garlic
5 Asian shallots
1 tsp ground white pepper
2 cm ginger
1/2 tsp ground turmeric

Garnish :
100 gr glass noodle, soak in boiling water until ready, set aside
fried onion
2 boiled eggs, halved
celery leaves, finely chopped
lime juice
ketjap manis/sweet soy sauce

Candlenuts Chili Sauce:
5 big red chilies, steamed
10 green small chilies, steamed
5 roasted candlenuts
1 tsp salt
Blend/process the ingredient until smooth paste, place in a small dish

Directions:
1. Prepare and clean all meats, cook until just tender, cut into a bite sizes, set aside
2. Using preserved meat sauce, add water until 1.5 lt
3. Stir fry the paste in a oiled heated small pan, add lime leaves, bay leaves, galangal and lemon grass until fragrant
4. Add paste and return diced meats into the soup, add salt and sugar
5. Adjust the taste, simmer uncovered for another 10 minutes then remove from heat
6. Serve together with garnish and candlenuts chili sauce.