Soto Sumenep - special beef soup with cassava and sambal

special beef soup with cassava and sambal

ingredients:

500g beef (breastplate)

2250 ml water

6 jerut purut

3 lemongrass stalks

1 tablespoon salt

2 tsp palm sugar

2 spring onions

2 tablespoons oil

 

bumbu:

7 cloves garlic

2 cm laos

4 cm kunyit

3 cm jahe

 

garnish:

600 gr cassava

3 eggs, hard-boiled

3 tbsp bawang goreng

2 limes

 

sambal ingredients:

3 candlenuts 

6 red chilies, steamed

4 red rawits, steamed

1/2 tsp shrimp paste

1/2 tsp palm sugar

1/2 tsp salt

 

preparation:

Heat in a pan the water together with the salt and cook the meat until done. Then drain but leave behind 1500 ml broth in the pan. Remove the meat from the pan and cut into pieces and add back together with palm sugar.

Pound or grind the ingredients for the bumbu fine into a pasta. Slice spring onions finely. Cut the cassava into cubes and steam until cooked. Halve the eggs.

Heat in a pan the oil and fry the paste with the lemon grass and jeruk purut for 4 minutes and add to the meat and cook until tender. Spoon the spring onion into the soup.

Spoon some of the cassava cubes and the egg in a bowl and fill it with soup. Sprinkle with bawang goreng and serve lime wedges and sambal

 

Pound or grind the ingredients for the sambal fine into a paste.