Beef and White Radish in Clear Soup (Soto Bandung)

http://www.asianonlinerecipes.com/online_recipes/indonesia/soto-bandung.php

Ingredients:

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

Salt

Serve with:

Sweet soy sauce

Lime, sliced

Method:

• 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.