This recipe is well known in many parts of Indonesia. It may have originated on the island of Madura Off north-west Java. Soto is a general term for soup made with plenty of meat - So much meat that the soup seems more like a stew.
- Preparation : 20 minutes
- Cooking : 1 ½ hours
INGREDIENTS
- 450gm beef brisket
- 100gm raw or cooked prawns, peeled
- 6 nos shallots
- 3 nos garlic cloves
- 2 tbls vegetable oil
- ½ tsp ground ginger
- ½ tsp chili powder
- ½ tsp turmeric
- 1 tsp salt
- 2 tsp lemon juice
- 225ml stock
For garnish:
1 medium sized onion, sliced in rings, fried in a little and drained on absorbent paper flat leaved parsley, chopped lemon wedges.
METHOD
Cover the brisket with salted water and boil for 1 hour. Skimming the surface from time to time to remove any scum. Meanwhile, chop and finely mince together the prawns, shallots and garlic.
Drain the meat, allow to cool slightly, and cut into bite sized, reserving the stock. Sauté the prawn mixture for 1 minute in the vegetable oil. Add the ginger, chili powder, turmeric, salt, and 225 ml of stock, cover and simmer for 7-8 minutes.
Put the meat cubes in another sauce pan, strain over the prawn mixture and discard the solids left in the strainer. Simmer the meat for 2 minutes before adding the rest of stock. Bring the soup to the boil and simmer for a further 20 minutes .
Add the lemon juice and serve the soup hot, garnished with the fried onion rings, flat leaved parsley and lemon wedges in heated bowls.
