To create soto Padang generally the same as making soup the other, it's just some seasoning may differ adjust the local culture. Soto soto Padang including one that also has many known almost all over Indonesia like other desert dishes. Well for those of you who have never enjoyed the pleasure of soto Padang with potato patties, do not worry because we will soon give you the recipe for all. So immediately prepare the equipment and ingredients, as well as other hana from recipe below and start cooking. Padang soup recipe is quite simple and easy to follow. Hopefully the recipe that we share helpful and useful for you and your family.
Also see: Resep soto ayam
Materials:
500 grams of beef
250 grams of beef ribs
2.5 liters of water (to boil the meat)
4 cloves garlic (crushed)
2 teaspoons salt
Right amount of oil
Softened seasoning:
10 red onions
7 cloves of garlic
4 cm ginger
1 teaspoon pepper
2 eggs hazelnut
1 thumb laos / ginger (crushed)
2 stalks lemongrass (crushed)
2 bay leaves
4 lime leaves
1 1/2 leaves turmeric
1 1/2 tablespoons instant curry spices
Supplementary ingredients:
Mi glass noodles / rice noodles (soaked with hot water and drain)
Potato cakes
Sago crackers
Sliced scallions
Sliced celery
Fried onions
Red sambal lado
Red sambal lado ingredients:
12 curly red chilies
6 red onions
1 tomato
1/2 teaspoon sugar
Salt to taste
How to make a soto Padang:
Beef and veal ribs braised with garlic that has been crushed and two teaspoons of salt until the meat is tender. Lift the beef its course and let the ribs remain in the broth. Strain and set aside the remaining broth (approx remaining stock 1.5 liter).
Sliced beef that has been boiled, then fried sliced beef until the meat was dry and crisp, then remove immediately cooled. Squeeze dry the meat and set aside.
Heat approximately three tablespoons of oil for frying meat frying leftover mashed spices, ginger lemongrass, lime leaves, turmeric leaves, bay leaf and ready-made curry paste until all the ingredients into a fragrant and ripe. lift stir the seasoning and add to the broth.
Cook the broth to a boil again until the broth just let the remaining approximately 1 1/4 liters only, then enter the leeks, stir briefly and lift.
Make sambal lado red: mill or puree all the ingredients to make the sauce until smooth, stir-fry the ingredients using a little oil until fragrant and ripe, and lift.
Presentation: Enter the glass noodles and meatball noodles into a bowl, then pour the sauce kalsu still hot. Sprinkle the surface with fried bacon, fried onions and sliced celery, last give sago crackers. Serve with sambal lado mixture of red.
Also see: Resep soto ayam
Materials:
500 grams of beef
250 grams of beef ribs
2.5 liters of water (to boil the meat)
4 cloves garlic (crushed)
2 teaspoons salt
Right amount of oil
Softened seasoning:
10 red onions
7 cloves of garlic
4 cm ginger
1 teaspoon pepper
2 eggs hazelnut
1 thumb laos / ginger (crushed)
2 stalks lemongrass (crushed)
2 bay leaves
4 lime leaves
1 1/2 leaves turmeric
1 1/2 tablespoons instant curry spices
Supplementary ingredients:
Mi glass noodles / rice noodles (soaked with hot water and drain)
Potato cakes
Sago crackers
Sliced scallions
Sliced celery
Fried onions
Red sambal lado
Red sambal lado ingredients:
12 curly red chilies
6 red onions
1 tomato
1/2 teaspoon sugar
Salt to taste
How to make a soto Padang:
Beef and veal ribs braised with garlic that has been crushed and two teaspoons of salt until the meat is tender. Lift the beef its course and let the ribs remain in the broth. Strain and set aside the remaining broth (approx remaining stock 1.5 liter).
Sliced beef that has been boiled, then fried sliced beef until the meat was dry and crisp, then remove immediately cooled. Squeeze dry the meat and set aside.
Heat approximately three tablespoons of oil for frying meat frying leftover mashed spices, ginger lemongrass, lime leaves, turmeric leaves, bay leaf and ready-made curry paste until all the ingredients into a fragrant and ripe. lift stir the seasoning and add to the broth.
Cook the broth to a boil again until the broth just let the remaining approximately 1 1/4 liters only, then enter the leeks, stir briefly and lift.
Make sambal lado red: mill or puree all the ingredients to make the sauce until smooth, stir-fry the ingredients using a little oil until fragrant and ripe, and lift.
Presentation: Enter the glass noodles and meatball noodles into a bowl, then pour the sauce kalsu still hot. Sprinkle the surface with fried bacon, fried onions and sliced celery, last give sago crackers. Serve with sambal lado mixture of red.