KOMPAS.com – Soto in Indonesia has several variants, one of which is Soto Sulung, namely Madura’s typical meat with beef innards.
Madura meat soup is made with hazelnut, galangal, chopped turmeric, ginger, round pepper, garlic, onion, orange leaves, lemongrass, and salt.
Madura meat soup filled with lamur meat, innards, and beef brain, following the full recipe.
Quoted from the book “Practical and Delicious Recipes – Sop & Soto – Fresh Delicious, and Steady” (2005) by Yasa Boga published by PT Gramedia Pustaka Utama.
Also read:
Material:
- 500 grams of brisket/lamur meat
- 500 grams of innards, boil until soft, remove the remaining boiled water
- Clean cow brain
- 3 lemongrass stems, memor
- 3 orange leaves
Puree:
- 5 pieces of hazelnut, roast/fried
- 1 tablespoon of chopped galangal
- 1/2 tablespoons of chopped turmeric
- 1/2 tablespoon ginger
- 2 tsp round pepper
- 5 cloves of garlic
- 10 shallots
- 2 tsp salt
Complementary:
- Lime
- Cayenne sauce
- Sweet soy sauce
Also read:
- Steam the cow’s brain until cooked, give the base of the banana leaf so it is not sticky at the bottom of the pan. Cool, cut according to taste. Boil meat and offal with lemongrass until soft. Measure the broth approximately 2,000 milliliters.
- Cut thin meat wide or according to taste. With three tablespoons of oil, saute ground spices and orange leaves until cooked.
- Put it in the broth with meat, innards, and brain, bring to a boil. Reduce the heat and cook until the broth tastes good.
- Serve with rice or ketupat or rice cake as well as other complementary ingredients.
