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Soto Madura – Clear Beef Soup with Turmeric
Soto madura is a clear, pale yellow beef soup from the island of Madura off East Java. Turmeric, candlenuts and galangal flavor the broth, with no coconut milk as in soto betawi. You put thin slices of beef, egg and bean sprouts in the bowl and pour the hot broth over them. Slice the cooked meat across the grain and it stays tender. You eat rice or lontong with it.
Soto Madura – Clear Beef Soup with Turmeric
Laura Chen
4
20 minutes
120 minutes
600
Indonesian
Soup
Soto Madura is a clear, pale yellow beef soup from the island of Madura off East Java. Turmeric, candlenuts and galangal flavor the broth, and there is no coconut milk in it. That sets it apart from creamy soto betawi, and unlike soto ayam, thin slices of beef, egg and bean sprouts sit in the bowl. You eat rice or lontong with it.
Ingredients
- 600 g beef brisket, in one piece
- 2 l water
For the spice paste:
- 6 shallots
- 5 garlic cloves
- 3 candlenuts (kemiri)
- 3 cm fresh turmeric or 3/4 tsp ground
- 2 cm ginger
- 1 tsp coriander seeds
- 1/2 tsp white pepper
- 2 tbsp vegetable oil
For the broth:
- 2 stalks lemongrass, lightly crushed
- 3 cm galangal (Thai ginger), lightly crushed
- 4 makrut lime leaves
- 2 salam leaves (Indonesian bay leaf)
- 2 tsp salt
- 1 tsp sugar
For serving:
- 4 eggs
- 150 g bean sprouts
- 600 g cooked rice or lontong (pressed rice cake)
- 2 scallions, sliced into rings
- 2 stalks celery leaves, chopped
- 4 tbsp fried onions
- 1 lime, quartered
- Sambal to taste
Instructions
- Put the beef in cold water, boil it hard for 5 minutes and pour off the water. Rinse the meat and the pot so the broth stays clear.
- Bring the meat to a boil with 2 l of fresh water, the lemongrass, galangal, lime leaves and salam. Keep it at a bare simmer for 1 hour 30 minutes, until tender.
- Blend the shallots, garlic, candlenuts, turmeric, ginger, coriander and pepper with 2 tbsp of water. Fry the paste in the oil over medium heat for 5 minutes, until fragrant and no longer smelling raw.
- Stir the paste, salt and sugar into the broth and keep it at a bare simmer for another 15 minutes. Meanwhile boil the eggs for 9 minutes, rinse them cold and peel them.
- Take out the meat and slice it thinly across the grain. Pour the broth through a fine sieve so no spice bits end up in the bowl.
- Scald the bean sprouts in the hot broth for 30 seconds. Put meat, sprouts and a halved egg in each bowl and pour the boiling broth over them.
- Sprinkle with the scallions, celery leaves and fried onions. Serve rice or lontong, lime and sambal separately.
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