Soto Padang

Soto is a traditional Indonesian soup staple and there are variations of this soup when you come to different regions in Indonesia, each with its own unique taste. One of the regular in our family is Soto Padang which originated from Padang, West Sumatra.

PREP TIME + COOK TIME

 20 mins + above60 mins

SERVE

 4 people

DIFFICULTY

Average

What You'll Need

  • 8 Garlic Cloves, sliced
  • 10 Shallots, sliced
  • 1-2 cm Ginger, grated
  • 1 cm turmeric, grated
  • 3 cm galangal, bruised
  • 2 lemongrass, white parts only, bruised
  • 4 kaffir lime leaves
  • 4 cloves
  • 2 star anise
  • 3 bay leaves
  • 1/2 - 1 cinnamon stick
  • salt
  • pepper
  • 1 kg Oyster Blade beef, sliced to your liking (I usually cubed mine)

How to Make It

Step 1

Cover the beef with water, bring it to boil, remove the scum, and then lower the heat so the water just simmer. Add in the bruised galangal, lemongrass, kaffir lime leaves, cloves, star anise, bay leaves and cinnamon. 

Step 2

In the meantime, pound garlic, shallots, ginger and turmeric in mortar and pestle with salt and pepper. Then add this into the stock.  

Step 3

Cover the pan with very low heat, until beef is tender.  

Step 4

The original recipe was to take out the thinly sliced beef, then fry the sliced beef until it becomes very crunchy. But I am taking the healthier option of not frying it :) 

Step 5

This Soto Padang is usually served with hard boiled egg, sliced spring onion, beansprouts, and chilli paste on the side. 

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