Soto Padang

Soto Padang

Material:
250 g of meat outside the cow has
2 tsp salt
1 liter of water
2 tablespoons vegetable oil
2 pieces of orange leaves
1 stalk lemongrass, crushed

1 leek, sliced
Blend:
6 red onions
3 cloves garlic
2 pieces of red chilli
1 whole cardamom, peeled
1 cm ginger
½ cm turmeric
½ tsp pepper granules
2 tsp salt
Complement:
Meatball potato
red cracker
red pepper sauce
2 eggs hard-boiled, peeled, cut into pieces
75 g suun, pour boiling hot water until soft, drained
1 stalk celery, thinly sliced
2 tablespoons fried shallots

Method:

* Boil the beef with salt until tender. Drain meat.
* Slice thin crosswise, smashed up a bit flat.
* Set aside as much as 1 liter kaldunya
* Fry until brown and dry. Drain.
* Suwir-suwir small. Set aside.
* Stir together spices lime leaves, lemongrass and green onion until fragrant.
* Enter into a broth. Bring to a boil over low heat.
* Presentation: Place suun, egg, meatball and meat in a serving bowl.
* Pour the hot broth.
* Sprinkle the onion, celery and crackers.
* Serve hot.

For 6 people

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