Soto Sokaraja ( indonesia )

Materials Soto Sokaraja:

1 kg beef
2 Liter Water
100 Gram glass noodles, soaked in cold water, drain.
100 Gram short sprouts, washed
150 Gram soybeans, soak water until tender and then fried.
3 cm ginger, crushed
2 stalks lemongrass, crushed
2 cm galangal, smashed
3 tablespoons soy sauce
Blend:

7 red onions, 5 cloves garlic
3 cm turmeric, roasted
5 eggs pecans, toasted
1 teaspoon salt, 1 / 2 teaspoon pepper
Complement:
Sliced green onion, sliced celery, fried onions, and crackers

Sambal Soto:
150 grams of peanuts, fried, then puree.
Puree: 7 pieces cbai red pepper, 3 red onions, 2 cloves garlic, 1teaspoon salt, 1 tablespoon brown sugar, and 1 tbsp tamarind water. Heat 2 tablespoons cooking oil, add 250 ml of water to be
sauce is thick, remove from heat.

How to cook Soto Sokaraja:

Boil meat until half cooked, remove from heat.
Heat 2 tablespoons of cooking oil, saute ground spices untilfragrant, put into the broth.
Add ginger, lemongrass, galangal and soy sauce. cook until meat is tender and the seasoning evenly, remove from heat. daginglchopped, set aside.
Presentation: Prepare a bowl, fill with glass noodles, bean sproutsand gravy soto short.
Sprinkle sliced green onion, seldri, fried onions, fried soy, and chili sauce
soto.

Serve warm with rice cake or rice.

Serves 8