Indonesian Bandung Beef Soup
Ingredients
- 250-350g oxtail meat
- 2 white radishes, thickly sliced
- 1 bay leaf
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 2cm galangal, bruised
- 1cm ginger, bruised
- Salt, to taste
- Pepper, to taste
- Sugar, to taste
- Stock powder, to taste
- Water, as needed
Ground spices
- 4 shallots
- 2 garlic cloves
Optional accompaniments
- Fried soybeans
- Sliced green onions
- Sliced celery
- Lime wedges
- Fried shallots
- Bird's eye chili sauce
- Emping crackers
Preparation
Boil the oxtail until it boils and impurities are released, then remove it, replace the water with fresh water, and boil again with bay leaf, kaffir lime leaves, lemongrass, galangal, salt, pepper, stock powder, and sugar until the meat is tender and the broth is flavorful.
Sauté the ground spices until fragrant, then add them to the meat broth. Add the radish and cook until it is tender. Turn off the heat.
Serve the Soto Bandung with the optional accompaniments.
Tips
Sautéing the spices properly prevents bitterness.
Using oxtail provides a rich flavor, reducing the need for additional stock.
