Soto Pekanbaru

400g shank, cooked
2 salam leaves
2 serehs (lemon grass)
2 stalks celery
4 cloves
1500 ml beef stock (see recipe)
5 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1 tbsp sugar
1000 ml coconut milk
2 tbsp oil

7 shallots
6 cloves garlic
3 cm kunyit, roasted
3 candle nuts, roasted
3 cm jahe

200 g egg noodles, cooked
100 g bean sprouts
2 tomatoes, sliced
3 tbsp bawang goreng
2 lemons, sliced
6 piece perkedel (see recipe)
150 gr krupuk
2 tbsp kecap manis

Cara membuat:
Pound or grind the ingredients for the bumbu fine into a paste. Cut the meat into pieces. Cut the celery into small pieces. Heat the oil in a pan and fry the bumbu, the salam, the sereh, the celery and the cloves for 3 minutes. Add the stock and bring to the boil. Then add the meat, the pepper, the salt, the nutmeg and the sugar and stir until all is dissolved. Stir in the coconut milk and let it simmer until done.
Divide the noodles, the bean sprouts, the tomatoes and the pekerdel over the bowls and ladle the soup on top of it. Sprinkle the soup with the bawang goreng and the kecap and serve with krupuk and lemon slices.

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