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Soto Sulung

Bahan :
500 gr daging sandung lamur
500 gr babat dan usus sapi
250 gr paru dan hati sapi
1/2 otak sapi, kukus (kalau tidak suka boleh ditiadakan)
3 sdm minyak utk menumis
3 btg serai, memarkan bagian putihnya
5 lbr daun jeruk, sobek pinggirnya
2 lbr daun salam
2 cm lengkuas, memarkan
1/2 sdt gula pasir
2 sdt garam (sesuai selera)

Bumbu dihaluskan :
8 buah bawang putih
10 bh bw merah
1 sdm merica bulat
1 sdm jahe cincang
1/2 sdt kunyit bubuk

Pelengkap :
100 gr suun, seduh dengan air mendidih selama 10 menit, tiriskan
bawang merah goreng sebagai taburan
seledri diiris halus
jeruk nipis
2 bh telur rebus, belah dua
kecap manis sesuai selera

Sambal Kemiri :
5 bh cabai merah, kukus
10 bh cabai rawit, kukus
5 btr kemiri sangrai
garam secukupnya
Haluskan (uleg) semua bahan hinggal halus, lalu taruh kedalam wadah sambal

Cara membuat :

  1. Bersihkan jeroan, lalu rebus hingga semuanya lunak, angkat lalu potong2
  2. Rebus daging dengan air hingga lunak, angkat lalu potong2 sesuai selera
  3. Sisakan air rebusan daging, tambahkan kalau sudah berkurang hingga menjadi sebanyak 1.5liter
  4. Tumis bumbu halus bersama dengan daun jeruk, daun salam, lengkuas dan serai hingga harum
  5. Lalu masukkan ke dalam kaldu daging, masak kembali
  6. Masukkan daging dan jerohan ke dalam kuah daging, masak terus hingga mendidih
  7. Beri garam dan gula pasir, diicip hingga rasanya pas
  8. Hidangkan dengan bahan pelengkap soto dan sambal kemiri.

ENGLISH VERSION

Beef Soup - East Java Style

Ingredients:
500 gr gravy beef
250 gr beef tripe
250 gr beef intestine
250 gr beef lung
250 gr beef liver

3 tbsp cooking oil
3 lemongrass, smashed
5 kaffir lime leaves
2 bay leaves
2 cm galangal, smashed
1/2 tsp white sugar
2 tsp salt

Paste:
8 cloves garlic
5 Asian shallots
1 tsp ground white pepper
2 cm ginger
1/2 tsp ground turmeric

Garnish :
100 gr glass noodle, soak in boiling water until ready, set aside
fried onion
2 boiled eggs, halved
celery leaves, finely chopped
lime juice
ketjap manis/sweet soy sauce

Candlenuts Chili Sauce:
5 big red chilies, steamed
10 green small chilies, steamed
5 roasted candlenuts
1 tsp salt
Blend/process the ingredient until smooth paste, place in a small dish

Directions:

  1. Prepare and clean all meats, cook until just tender, cut into a bite sizes, set aside
  2. Using preserved meat sauce, add water until 1.5 lt
  3. Stir fry the paste in a oiled heated small pan, add lime leaves, bay leaves, galangal and lemon grass until fragrant
  4. Add paste and return diced meats into the soup, add salt and sugar
  5. Adjust the taste, simmer uncovered for another 10 minutes then remove from heat
  6. Serve together with garnish and candlenuts chili sauce.