Soto Madura

Soto Madura Recipe - A Tasty Indonesian Dish with Beef and Bean Sprouts

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Soto Madura is a traditional Indonesian soup that is popular for its rich and flavorful broth. This dish is typically made with beef or internals, bean sprouts, rice noodles, and a variety of herbs and spices. Soto Madura is a comforting and hearty meal that is perfect for any occasion.

History

Soto Madura originates from the island of Madura in Indonesia. It is a popular dish that is often enjoyed as a breakfast or lunch option. The recipe has been passed down through generations and has become a staple in Indonesian cuisine.

Ingredients

500 g of beef or internals
100 g of bean sprouts
80 g of rice noodles
60 g of Indonesian parsley
60 g of scallions
60 g of ginger
1 lime
salt
pepper

How to prepare

Boil the meat until it is fully cooked.
Drain the meat and cut it into bite-sized slices.
Remove the tails of the bean sprouts and boil them until they are partially cooked.
Boil the rice noodles separately.
Keep the meat, bean sprouts, and noodles in separate plates.
Cut the Indonesian parsley and scallions.
Grind the shallots and sauté them until they turn brown.
Peel and cut the ginger.
Prepare beef stock by boiling beef bones in water for approximately an hour.
Remove the bones from the stock and add salt, pepper, ginger, and shallots.
Serve the soto by placing the beef, bean sprouts, and noodles into a bowl.
Pour the soup over the ingredients.
Sprinkle with Indonesian parsley and scallions.

Variations

Substitute beef with chicken or tofu for a different flavor.
Add hard-boiled eggs or fried tofu for extra protein.
Garnish with fried garlic or crispy fried shallots for added texture.

Cooking Tips & Tricks

Make sure to fully cook the meat before slicing it into bite-sized pieces.

- Partially cook the bean sprouts to retain their crunchiness.

- Boil the rice noodles separately to prevent them from becoming mushy.

- Sauté the shallots until they turn brown to enhance the flavor of the soup.

- Serve the soto hot with a squeeze of lime for added freshness.

Serving Suggestions

Soto Madura is best served hot with a side of steamed rice and a sprinkle of fried shallots on top.

Cooking Techniques

Boil the meat until fully cooked.

- Sauté the shallots until browned for a flavorful base.

- Prepare the beef stock by boiling beef bones for an hour.

Ingredient Substitutions

Use chicken or tofu instead of beef for a different protein option.

- Substitute rice noodles with vermicelli or egg noodles.

Make Ahead Tips

Prepare the beef stock in advance and store it in the refrigerator for up to 3 days.

- Cook the meat and noodles ahead of time and assemble the soto when ready to serve.

Presentation Ideas

Serve the soto in individual bowls with a garnish of fresh herbs on top. - Arrange the ingredients neatly in the bowl before pouring the soup over them.

Pairing Recommendations

Enjoy soto Madura with a side of steamed rice and a glass of iced tea for a complete meal.

Storage and Reheating Instructions

Store any leftover soto in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Soto Madura is rich in vitamins and minerals such as Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

This recipe contains gluten from the rice noodles.

Summary

Soto Madura is a nutritious and balanced meal that provides a good source of protein, vitamins, and minerals.

Summary

Soto Madura is a delicious and comforting Indonesian soup that is perfect for any occasion. This recipe is easy to make and can be customized with your favorite ingredients. Enjoy a bowl of soto Madura for a flavorful and satisfying meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Soto Madura. It was given to me by an old friend who had learned it from her grandmother. The handwritten notes and detailed instructions made my mouth water just thinking about the fragrant spices and rich broth that would come together to create this traditional Indonesian dish.

I had always been curious about different cuisines and the stories behind them. Growing up, my family didn't have the means to travel to faraway places, so I turned to cooking as a way to explore the world from the comfort of my own kitchen. I collected recipes from friends, neighbors, and anyone willing to share a taste of their culture with me.

The recipe for Soto Madura intrigued me because of its complexity and the long list of ingredients. I could tell that it was a labor of love, meant to be savored slowly and enjoyed with loved ones. As I read through the instructions, I could almost smell the aromatic blend of lemongrass, turmeric, and coconut milk wafting through the air.

I decided to give the recipe a try on a rainy Sunday afternoon. I gathered all the ingredients, making sure to measure each one carefully as I didn't want to mess up the delicate balance of flavors. I chopped the fresh herbs and spices, marveled at the vibrant colors of the vegetables, and inhaled deeply as the aroma of garlic and ginger filled the room.

The process of making Soto Madura was a laborious one, but I enjoyed every minute of it. I simmered the chicken broth with lemongrass and kaffir lime leaves, allowing the flavors to meld together and create a fragrant base for the soup. I added the shredded chicken, hard-boiled eggs, and vermicelli noodles, watching as the dish transformed into a hearty and comforting meal.

As I sat down to taste my creation, I closed my eyes and took a spoonful of the broth. The flavors exploded in my mouth – salty, sweet, sour, and savory all at once. The richness of the coconut milk paired perfectly with the tanginess of the lime juice, while the warmth of the spices lingered on my tongue.

I couldn't help but think of the generations of women who had passed down this recipe, each one adding their own twist and making it their own. I felt a connection to these women, even though I had never met them, knowing that we shared a love for good food and the joy of sharing it with others.

From that day on, Soto Madura became a staple in my cooking repertoire. I made it for family gatherings, potlucks with friends, and even just for myself on a cold winter's night. Each time I cooked it, I felt a sense of pride and gratitude for the friend who had shared this recipe with me and the grandmother who had passed it down to her.

I may not have traveled to Indonesia or experienced the bustling markets and vibrant street food culture firsthand, but through this recipe, I felt like I had glimpsed a small piece of that world. Food has a way of bridging gaps between cultures and connecting people from different backgrounds, and I was grateful for the opportunity to learn and grow through my culinary adventures.

As I write this story, I can almost smell the fragrant spices and hear the sizzle of the broth as it simmers on the stove. The memories of making Soto Madura will always hold a special place in my heart, reminding me of the power of food to bring people together and create lasting connections. And for that, I am forever grateful.