Monday, November 8, 2010

Soto Bandung


250 g brisket beef
1 radish, thinly sliced .
2 liters water
2 cloves garlics, ground
¼ tsp ground white pepper
1 stalk lemon grass, crushed
2 cm ginger, peeled, crushed
2 (salam) bay leaves
1 tsp salt
1 spring onion, thinly sliced
1 stalk  celery, thinly sliced
fried shallots


      1. Place 2 liters of water in a pot, boil the beef with lemongrass, a pinch of salt, crushed ginger, and salam bay leaves until the beef is tender ( water reduce to 1 liter), drain, cut into cubes, set aside.
       2. Strain off the beef stock and re-boil it in adding ground garlics, ground white pepper and salt.
          3, Put the cubes sized beef into a pot and let it boiled until tender . Remove from the heat.
          4. Place sliced radish into a bowl, add the clear soup and the beef, add fried      shallots on top together with sliced  celery and roasted soy beans( optional). Serve immediately.

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