Soto Bandung Recipe ( Beef Soup From Bandung West Java)

Ingredients:

1 lbs beef brisket
2 stalk lemongrass, cut into 6 pieces, bruised
1-inch fresh ginger
2 daun salam (Indonesian bay leaves)
1 medium daikon radish, thinly sliced
1 tsp sugar
1 1/2 tsp salt
1/8 tsp white pepper
2 tbsp canola oil
 
Spice paste:
8 small Asian shallots
3 cloves garlic
Hot chili paste:
15 Thai hot chilies, blanched
2 cloves garlic, blanched
1 tbsp salt
1/2 tbsp white vinegar
1/2 tbsp sugar

Garnish:

1 tbsp chopped spring onions
1 tbsp chopped Chinese celery
1 tbsp fried shallot flakes
lime wedges
fried soy beans
hot chili sauce

How To Cook
Use mortar and pestle or food processor to grind the shallot and garlic. Set aside.
To make chili paste, put chili, garlic, salt, sugar and vinegar in the food processor. Process the mixture into a coarse paste. Transfer to a small bowl.
In a medium stockpot, put beef, lemongrass, ginger, bay leaves, salt, sugar, white pepper and water to cover. Bring it to boil over high heat. Lower the heat and simmer the beef until tender. Skim off any scum that rises to the top.
Remove the beef from stock. Cut the beef into cubes or thin slices.
Meanwhile, heat cooking oil in the wok over high heat. Add spice paste and stir-fry about 1 minute or until fragrant. Remove from the heat and transfer the cooked spice into the broth.
Return the beef into the broth . Add daikon radish. Bring the broth into rolling boiling over high heat. Then reduce the heat to simmer. Continue to simmer until the broth is reduced by half.
Taste and adjust the flavors, add salt or sugar if necessary.
Remove from heat and transfer to serving bowl. Sprinkle on fried soy beans, fried shallot flakes, celery and spring onions. Serve it hot with hot chili paste.