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This soup is also known as Soto Bandung
in Indonesia. Ingredients :
350 g brisket
2 liters water
2 salam leaves or bay leaves
1 cm galangal, bruised
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, sliced finely and
fried
75 g white soybeans, blanched and
cooled
200 g white radish, peeled and sliced
2 scallions, sliced finely
2 sprigs Chinese parsley, sliced
finely
2 tablespoons fried shallots
Spicy Sauce
15 bird's eye chilies, ground
1 tablespoon water
1/2 teaspoon vinegar
Salt to taste
Serve with :
Sweet soy sauce
Lime, sliced
Method :
Combine all the ingredients for the spicy
sauce and mix well. Use a pot to boil the beef with salam leaves or bay
leaves and galangal and salt until tender. Remove the beef from the pot,
reserving 1.5 liters of the stock. Cut the beef into 1 cm cubes and add
to the stock. Add fried garlic and pepper and bring to the boil. Add
radish to the beef stock and simmer until cooked. Drain soybeans and add
a dash of salt. Fry until dry and golden brown, then drain. Serve the
the soup garnished with scallions, Chinese parsley, fried soybeans and
fried shallots. Serve with spicy sauce, sweet soy sauce and a few slices
of lime.
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