Sunday, February 10, 2008

Beef and White Radish in Clear Soup (Soto Bandung)


350 g Brisket or offal

2 liters Water

2 Salam leaves (or bay leaves as substitute)

1 cm Galangal, bruised

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 clove Garlic, finely sliced, fried

75 g White soybeans, blanched, cooled

200 g White radish, peeled and sliced

2 Spring onions, finely sliced

2 sprigs Chinese parsley, finely sliced

2 tablespoons Fried shallots

Spicy Sauce:

15 Bird's eye chilies, boiled, ground

1 tablespoon Water

1/2 teaspoon Vinegar


Serve with:

Sweet soy sauce

Lime, sliced


  • Combine all the ingredients for spicy sauce and mix well.
  • Boil beef with salam leaves, galangal and salt until tender.
  • Remove beef from the pot, reserving 1 1/2 liters stock.
  • Cut the beef into 1 cm cubes, and add to the stock.
  • Add pepper and fried garlic.
  • Bring to the boil.
  • Add radish to beef stock and simmer until cooked.
  • Drain soybeans and add a dash of salt.
  • Fry until golden brown and dry, then drain.
  • Serve soup garnished with spring onion, Chinese parsley, fried soybeans and fried shallots.
  • Serve with spicy sauce, sweet soy sauce and slices of lime.

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