INDONESIAN CURRIED SOUP (SOTO)
6 servings
• 1 pound. stew meat (or boneless chicken meat cut in 1 inch pieces)
• 1 tbs. vegetable oil
• 1 tsp. shrimp paste
• 2 slices of fresh ginger or 1 tbs. ginger powder
• 1/2 tsp. turmeric
• 1 tbsp. curry powder (optional)
• 1 large onion chopped
• 3 cloves garlic chopped
• salt and pepper to taste
• 2 hard boiled eggs sliced (optional)
• 1/2 cup sliced celery stalk
• 1 bundle of rice noodles (pre soaked in hotwater)
• 1/2 cup diced scallion
• 1/2 cup fried crisp onion
• 1 bunch of green onions chopped in 1/4 inch pieces with the green's
Wash the beef put in a pan add water to cover(6 to 8 cups).
Bring to a boil reduce heat and simmer 20 minutes.
Heat oil and brown onion and garlic, add all other ingredients and simmer 2 minutes, than add to the beef stock, and cook 20 minutes longer.
Cut the pre-soaked rice noodles in small pieces. (the use of scissors is recommended)
Serve hot with onion flakes and sliced egg on top. Serve soy- or hot sauce on the side
Indonesian recipes
Recipe courtesy of Frank Rugebregt
Frank was born in Blitar, Indonesia and now lives in California
www.rugebregt.com
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