Soto Daging (soto meat)

Soto Daging (soto meat)

Ingredients :
350 g beef sandung myopia
750 ml of water
1 stalk Serai, memarkan
3 sheets lime leaves
2 tsp salt
¼ tsp pepper
500 ml coconut milk are (1 coconuts old rather large)
500 ml stock (the results of stew meat)


Subtle spices :
6 eggs, onion
3 garlic skiung
½ cm ginger
2 cm turmeric

Complementary:
emping frying
fried onion
30 g soun, soaked briefly
1 sprig spring onion, thinly sliced
1 stalk seldri, sliced thin
sweet soy sauce
1 lemon, cut into 4 parts

Directions :
1. Boiled meat in water until half-tender. Measure kaldunya up to 500 ml. If less, the water may be added. The meat cut 2cm x 2cm.
2. Stir-fry seasoning fine, Serai and orange leaves while in the mixed until fragrant. Enter pieces of meat, until evenly mixed.
3. Pour coconut milk, meat, salt and pepper. Cook until boiling and lift.
4. Serve with soto complement.


Note:
Soto meat on this, I add 150 gr thinly sliced radish that.

Soto mie

Soto Mie

Ingredients :
6 units of tomato, cut
8 sheets orange leaves
3 pieces bay
4 pieces of potato, peeled, Shop 2, sauté until cooked, cut
2 stem Serai, memarkan
½ kg yellow noodles / wet noodles, steamed briefly
¼ cabbage, sliced thin
1 kg of meat sandung myopia (½ kg sandung myopic & ½ kg of cow leather / kikil), boiled until tender meat, cut. Filter used to poach the meat sauce as 1500 ml liter.
3 onions, sliced thin
10 pcs lumpia / risoles, ready for use, cut
3 tbsp vegetable oil need to

Fine spices :
15 pieces of red onion
8 pieces of garlic
1 tsp pepper powder
2 cm ginger
2 cm turmeric
5 red chilies
adequate salt

Directions :
1. Stir-fry ingredients that have been mashed baunya until fragrant, then enter the Serai, orange leaves and leaves one. Mixed average.
2. Enter tumisan spices to the boiling pot of water remaining meat, and enter the pieces of meat and cook until boiling. Lift. Aside.
3. Penyajiannya way: put the noodles in the bowl, pieces of tomato, potato pieces, and risoles. Flush with the sauce with pieces of meat. Taburi with spring onion slices. Dining with a facial while the hot lemon juice and sweet soy sauce.

Making lumpia / risoles own:
Prepare a 10 - 15 pieces skin lumpia. 150 gr boiled rice noodles until cooked, lift and tiriskan.Tumis 1 clove minced garlic, and enter the rice noodles, add salt and pepper adequate, the average mixed. Lift. Fill each sheet skin lumpia with 1 tbsp rice noodles, fold and roll, trimmed with white glue eggs. Fry until cooked lumpia and yellowish color.

Soto Tangkar

Soto Tangkar

Ingredients :
300 gr rib bones
200 gr sandung myopia
1500 ml of water
2 bay leaf
1 stem Serai, memarkan
½ coconuts, grated, sangrai, puree
1 tsp tamarind
5 fruit, vegetables starfruit, part two
2 tbsp vegetable oil


fine spices :
1 tsp coriander
6 eggs hazelnut
4 red chilies
8 pieces of red onion
4 cloves garlic
1 cm turmeric
2 cm ginger
2 cm lengkuas
1 tsp sugar
½ tsp cumin
adequate salt

Directions :
1. Boiled bones and rib sandung myopia until soft and cooked.
2. Stir-fry until fragrant spices finely. Enter the bay and Serai, the average mixed. Cast tumisan flavor to the stew in the rib bone.
3. Enter sangrai coconut, starfruit and tamarind wuluh. Cook until cooked and the sauce curdle. Lift. Serve.

Soto Ayam (Chicken Noodle Soup)

Soto Ayam (Chicken Noodle Soup)

Ingredients :

1/2 chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water


Spice Paste :

1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice

Other ingredients :

2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)

Directions :

1. Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast cubes. Cover the pot and lower the heat and simmer for 30 - 40 minutes. Add salt to taste.
2. Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.

Soto Kudus

Soto Kudus

Ingredients:
1 chicken
2 lt water
4cm of ginger, memarkan
2 btg Serai, memarkan
12 pcs bw red, finely sliced
4 tbsp sweet soy sauce
oil need to

Spices are:
10 pcs white bw
1 tsp caraway, sangrai
1 tsp coriander, sangrai
2 cm turmeric fuel
1 tsp pepper powder
salt according to taste

Complementary:
Boiled chicken eggs
100 gr bean sprouts, cleans its roots
Shred leaves selederi
Lime juice

Soy sauce condiment:
12 stir-fry green chili sauce and 3 bw white,
puree mixed with hot water and a little sweet soy sauce 4 tbsp

How to make:

1. Bersama2 boiled chicken with ginger and Serai, hinga chicken becomes tender
2. Lift chicken, if the meat is cold suwir2 seen kuahnya
3. Heat oil, stir fry the onion slices
4. Then enter the ingredients are cooked until fragrant
5. Enter the ingredients have to stir fry the chicken in the broth, add the water if less, cook until boiling
6. Add sweet soy sauce into it, if it is less than 4 tbsp, can be added according to taste
7. Correction taste
8. Serve with Potato and concrete.

Serving suggestions:
1. Prepare a bowl, fill with bean sprouts, chicken and suwir flush with mayonnaise soto
2. Taburi with sliced celery, give facial lime juice
3. Serve warm with sweet sauce condiment

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.

Soto Madura

Soto Madura

Ingredients:
500 gr beef or internals,
100 gr bean sprouts,
80 gr rice noodles,
60 gr Indonesian parsley,
60 gr scallions,
60 gr ginger,
1 lime,
salt and pepper.

Directions:
1. Boil meat until done. Drain and cut into bite-sized slices.
2. Remove the tails of bean sprouts, boil until half done
3. Boil rice noodles separately
4. Keep these in separate plates
5. Cut Indonesian parsley and scallions
6. Grind shallots, and brown it for a little bit
7. Skin and cut ginger
8. Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
9. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
10. Sprinkle with Indonesian parsley and scallions.