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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