Soto Daging Recipe: A Delicious Malaysian Soup

Introduction

Ingredient

• 500g of beef (preferably beef shank)
• 2 liters of water
• 2 stalks of lemongrass
• 4 kaffir lime leaves
• 4 cloves of garlic
• 1 large onion
• 1-inch ginger
• 2 tablespoons of cooking oil
• 2 tablespoons of coriander powder
• 1 tablespoon of cumin powder
• 1 tablespoon of turmeric powder
• 1 tablespoon of salt
• 1 tablespoon of sugar
• 1 cup of coconut milk
• 1 cup of bean sprouts
• 1 cup of sliced cabbage
• 1 cup of sliced celery
• 1 cup of sliced scallions
• 1 lime, cut into wedges
• Chili paste (optional)

Instructions

1. Cut the beef into small cubes and set aside.
2. Peel and finely chop the garlic, onion, and ginger.
3. Heat a pot with cooking oil over medium heat.
4. Add the chopped garlic, onion, and ginger to the pot and stir-fry until fragrant.
5. Add the coriander powder, cumin powder, and turmeric powder to the pot and stir-fry for 1 minute.
6. Add the beef cubes to the pot and stir-fry for 5 minutes or until the beef is browned.
7. Add the water, lemongrass, kaffir lime leaves, salt, and sugar to the pot and bring to a boil.
8. Reduce the heat to low and let the soup simmer for 1 hour or until the beef is tender.
9. Remove the lemongrass and kaffir lime leaves from the pot and discard.
10. Add the coconut milk to the pot and stir well.
11. Let the soup simmer for 5 minutes.
12. Prepare the garnishes by blanching the bean sprouts, cabbage, celery, and scallions in boiling water for 1 minute.
13. Divide the blanched vegetables into bowls.
14. Ladle the soup over the vegetables.
15. Squeeze a lime wedge over the soup.
16. Serve hot with chili paste on the side (optional).

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 800mg
• Total Carbohydrate: 16g
• Dietary Fiber: 3g
• Sugar: 6g
• Protein: 28g

Conclusion