Beef Soup with Noodles Egg and Potato ( Soto Daging)

Ingredients:
Sop 500 g ( ½ lb) lean topside 2 litres ( 8 cups) beef / chicken stock
Marinate 1 teaspoon salt 2 stems lemongrass chopped 5 kaffir lime leaves chopped 4 cm ( 1 ½ in) galangal bruised 2 cm ( ¾ in) fresh ginger bruised 5 cm ( 2 in) fresh ginger bruised 5 cm ( 2 in) cinnamon 2 tablespoons vegetable oil
Accompaniments 100 g ( 3 ½ oz) cellophane noodles soaked in warm water to soften cut in 8 cm (3-in) lengths 2 spring onions (scallions) thinly sliced 2-3 hard boiled eggs quartered lengthways 8 small potato patties ( see page 3) 2 tablespoons deep fried shallots 1 lime or lemon quartered deep fried sago wafers (krupuk) optional
Sambal 10 fresh red chillies steamed until soft sliced ¼ teaspoon salt
Spice paste 1 teaspoon black peppercorns 3 shallots chopped 2-3 cloves garlic chopped 2 tablespoons vegetable oil

Preparations:
1. Put the meat in a bowl and marinate with the chopped lemongrass and lime leaves galangal and cinnamon marinate meat for at least 4 hours overnight if possible.
2. Heat oil in a frying pan until hot pat beef dry with paper towel then add to the pan and fry over high heat turning until crisp on both sides drain on paper towel then cut meat in 1 cm ( ½ in) slices set aside.
3. Make sambal by processing chillies and salt to a smooth paste transfer to a small serving bowl.
4. To make spice paste grind pepper in a spice grinder and shallots and garlic and process to a paste heat oil in a saucepan and gently stir fry the seasoning paste until fragrant 2 to 3 minutes add stock and bring to the boil.
5. To serve add hot stock to each bowl and add some of the noodles top with fried beef potato patties and egg sprinkle with spring onion and fried shallots accompany with lime wedges and the chilli sambal.

Serves 2
Preparation time: 30 mins
+ 4-12 hours marinating
Cooking time : 1 ½ hours

Recipe By : Periplus

Soto Banjar (Banjarese Chicken Soup)

Ingredients:
• 1 chicken, quartered, or 800 g (1 ½ lbs) chicken pieces
• 2 liters (8 cups) water
• 125 mL ( ½ cup) milk (optional)

Seasonings:
• 12-14 shallots, peeled
• 6 cloves garlic, peeled
• 2 teaspoons salt
• 2 tablespoons oil
• ½ nutmeg, roughly broken, or ¼ teaspoon ground nutmeg
• 3 cardamom pods, slit and bruised
• 1 stick cinnamon
• 5 cloves
• ¼ teaspoon ground white pepper

Accompaniments
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths
• 1 portion Fried Potato Patties
• 4 hard-boiled eggs, havled
• 3 stalks Chinese celery with leaves, sliced
• 2 tablespoons Crispy Fried Shallots
• Sweet Indonesian soy sauce, to serve
• Light soy to sauce, to serve
• 1 portion Bird’s eye Chili Sambal

Preparations:
1. Prepare the Seasonings by grinding the shallots, garlic and salt to a smooth paste in a mortar or blender. Heat the oil in a sauce-pan and stir-fry the paste over medium heat, 1 minute. Add the nutmeg, cardamom, cinnamon, cloves and pepper and stir-fry for 2 minutes. Allow to cool slightly, then wrap in a small piece of muslin cloth and tie securely.
2. Put the bag of Seasonings in a large pot with the chicken and water. Bring to a boil, cover and simmer until the chicken is soft, about 45 minutes. Remove the chicken, cool, then shred the flesh. Discard the bag of Seasonings. Return the shredded chicken to the stock and add the milk, if using
3. Prepare the Bird’s eye Chili sambal and Crispy Fried Shallots
4. Reheat the soup, then divide into 4 individual serving bowls and garnish with the glass noodles, Fried Potato Patties and eggs, spring onion, celery and Crispy Fried Shallots. Ladle the hot soup into each bowl and serve with both types of soy sauce and Bird’s eye Chili sambal. Serve with rice cakes or steamed white rice.

Serves: 4
Preparation time: 30 mins.
Cooking time: 50 mins.

Recipe By : Periplus

Makassarese Beef Rib Soup (Sop Konro)

Ingredients:

• 3 tablespoons oil
• 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated
• 1 tablespoon tamarind pulp
• 2 liters (8 cups) water
• 1 ½ -2 teaspoons salt
• 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges
• 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 cloves garlic
• 6 shallots, peeled
• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric

Preparations:
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning
2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes.
3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

Serves: 4
Preparation time: 15 mins.
Cooking time: 1 ½ - 1 ¾ hours

Recipe by : Periplus

Sop Ayam / Homestyle Chicken Soup with Vegetables

Ingredients:
• ½ chicken or 500 g (1 lb) chicken pieces
• 1 ½ liters (6 cups) water
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 4-6 cloves garlic
• 1 tablespoon oil
• 1 medium carrot, peeled and sliced thinly across
• 2 tablespoons dried wood ear mushrooms (see note), soaked in hot water to soften, coarsely chopped
• 2 tablespoon dried lily buds, soaked in hot water to soften, drained, hard stems removed, tied into a knot (optional)
• 75 g ( ½ cup) cabbage, sliced
• 50 g ( ½ cup) snow peas, tips and strings discarded
• 2 spring onions, cut in 1 cm ( ½ in) lengths
• 2 stalks Chinese celery, cut in lengths
• 8-10 hard-boiled quail eggs, or 2 hardboiled chicken eggs, peeled and sliced
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots

Preparations:
1. Place the chicken, water and salt in a pot and bring to a boil. Cover, lower the heat and simmer until the chicken is tender, about 35 minutes
2. While the chicken is cooking, grind the peppercorns in a spice grinder until fine. Add the garlic and process to a coarse plate. Heat the oil in a small saucepan, add the spice paste and stir-fry over medium heat until golden brown. Add to the soup.
3. When the chicken is tender, remove and cool slightly, then cut the meat into 1 cm ( ½ in) cubes. Set aside.
4. Add the carrot to the soup, return to the boil, cover and simmer for 5 minutes. Add the wood ear mushrooms, lily buds (if using), cabbage, snow peas, spring onion and Chinese celery. Simmer for 5 minutes until the vegetable are cooked.
5. Add the reserved chicken, quail eggs or chicken eggs, noodles and sweet soy sauce to the soup. Heat through, then serve in individual serving bowls, garnished with Crispy Fried Shallots.

Serves: 6
Preparation time: 30 mins.
Cooking time: 40 mins.

Recipe By : Periplus

Sayur Asem / Vegetables in Sweet Tamarind Broth

This is special kind of vegetable soup from Indonesia. The taste of this soup is sour and bit spicy.

Ingredients:
• 4 cups (1 liter) water
• 2 salam leaves (optional)
• 1 in (2 ½ cm) fresh galangal, bruised
• 1 fresh or frozen corn cob, cut into sections
• 2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinjo leaves
• 1 cup (100 g) green beans, cut into short lengths
• 2 to 3 green finger-length chilies , deseeded and cut into short lengths (optional)
• ½ cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts
• ¼ cup (60 mL) tamarind juice or 4 to 6 carambola (belimbing wuluh), sliced
• ½ cup (125 g) small fresh shrimp, peeled and deveined (optional)
• 1 ripe tomato, cut into wedges
• 2 tablespoons sugar
• ½ teaspoon salt

Spice Paste:
• 2 to 4 finger-length chilies, deseeded
• 4 shallots, peeled
• 3 cloves garlic, peeled
• ½ teaspoon salt

Preparations:
• Make the spice paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside
• Bring the water to a boil over medium heat in a large saucepan. Add the Spice Paste, salam leaves (if using) and galangal, mix well and bring to a boil again, then simmer uncovered for 2 minutes. Add the corn and boil for 2 more minutes, then add the vegetables, chili (if using), peanuts and tamarind juice or carambola. Bring the mixture to a boil and simmer until the vegetables are tender, 3 to 5 minutes. Finally add the shrimp, tomato and sugar, and simmer to 1 to 2 minutes until the shrimp turn pink. Season with the salt and remove from the heat. Serve hot as part of a rice-based meal

Recipe by : Periplus

Soto Ayam Madura (Madurese Chicken Soup)

Basicly "soto ayam madura" originated from Madura, you can find this food on many mind city on Indonesia, this one food so famous make it easy to find on the public food market.

Ingredients:
• 1 chicken, quartered, or 800 g (1 ½ lbs)
• 2 liters (8 cups) water
• 2 stalks lemongrass, tender inner part of bottom third only, bruised
• 1 teaspoon salt
• 1 tablespoon oil

Spice Paste:
• 2 teaspoons black peppercorns
• 6 cloves
• 3 cm (1 in) fresh ginger, peeled and sliced
• ¼ teaspoon dried shrimp paste

Accompaniments:
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths
• 4 hard-boiled eggs, quartered
• 1 portion Fried Potato Patties
• 100 g (2 cups) fresh bean sprouts
• 2 tablespoons Crispy fried shallots
• 2 tablespoons finely chopped Chinese celery leaves
• 1 lime or lemon, quartered
• Sweet Indonesian soy sauce, to serve
• 1 portion Candlenut Sambal

Preparations:
1. Place the chicken, water, lemongrass and salt in a large pot. Bring to a boil, cover, lower the heat and simmer gently until the chicken is tender, about 40 minutes. Remove the chicken and when cool enough to handle, debone and cut the meat into small cubes. Discard the bones and return the meat to the pot. Remove and discard the lemongrass
2. Prepare the Spice Paste by grinding the peppercorns and cloves until coarse. Add the ginger and shrimp paste and grind to a smooth paste, adding a little water if necessary to keep the mixture turning.
3. Heat the oil in a wok or saucepan and fry the Spice Paste over low heat until fragrant, 2 to 3 minutes. Add the Spice Paste to chicken soup
4. Prepare the Candlenut Sambal and transfer to 4 small dipping bowls to serve with the soup
5. Divide the glass noodles, eggs, Fried Potato Patties and bean sprouts into 4 individuals serving bowls. Reheat the chicken soup, taste and add more salt if desired. Ladle the soup into the bowls. Sprinkle each serving with Crispy Fried Shallots and celery leaves. Serve with the Candlenut Sambal, lime quarters and a bowl of sweet soy sauce on the side

Serves: 4
Preparation time: 35 mins.
Cooking time: 45 mins.

Recipe by : Periplus

Sop Buntut (Indonesia Oxtail Soup)

Ingredients:
• 2 cm ( ¾ in) fresh ginger, peeled and thinly sliced
• 1 kg (2 lbs) oxtail, cut in serving pieces
• 3 cloves
• ½ nutmeg, roughly broken, or ¼ teaspoon ground nutmeg
• 1 ½ litres (6 cups) water
• 1 tablespoon butter
• 1 large leek, bottom white part only, thickly sliced
• 1 large carrot, peeled and thickly sliced
• 2 medium potatoes, each cut into chunks
• 2 teaspoon salt
• ½ teaspoon ground white pepper
• 2-3 stalks Chinese celery with leaves, coarsely chopped
• 1 ½ tablespoons Crispy Fried Shallots

Preparations:
1. Place the ginger in a large pot of water and bring to a boil over high heat. Add the oxtail and scald uncovered for 3 minutes. Drain, discard the water and giner.
2. Return the oxtail to the pot and add the cloves and nutmeg. Add the cold water, bring to a boil, cover and simmer until the meat is tender, 1 to 1 ½ hours.
3. Heat the butter in a frying pan and add the leek and carrot. Stir-fry over medium heat until fragrant, 3 to 4 minutes. When the oxtail is tender, add the leek, carrot, potatoes, salt and pepper to the soup.
4. Return to the boil and simmer, stirring several times, until the vegetables are cooked and the meat is tender, 15 to 20 minutes. Serve in individual serving bowls garnished with Chinese celery and Crispy Fried Shallots

Serves: 4
Preparation time: 15 mins.
Cooking time: 1 ½ - 2 hours

recipe by : Periplus