Name: The Hirshon Indonesian Spiced Beef Soup From Sumatra - Soto Padang
Ingredients: 1 ⅓ lb. beef shank meat, cut into pieces; 3 cloves garlic, put through the press; ½ Tbsp. coriander seeds, lightly-toasted in a dry skillet and ground into a powder; 3 tsp. kosher salt; 1 tsp. palm sugar (preferred) or light brown sugar; 6 ⅓ cups beef stock, homemade (preferred) or from a low-salt version from the store; 2 salam (Indonesian bay) leaves; 4 Kaffir lime leaves, midribs removed; 3 cardamom pods, fibrous husks removed and seeds roughly crushed; 1 star anise, lightly-toasted in a dry skillet and broken into points; 2 cloves, lightly-toasted in a dry skillet; ½ tsp. freshly-ground nutmeg powder2 lemongrass (white parts only), crushed; 2 Tbsp. cooking oil; ***; Ground spices blend – combine all in a blender until smooth:; 1 large dried red chili pepper – TFD prefers ancho – stem and seeds removed; 10 small shallots, peeled; 4 cloves garlic; 1″ piece peeled fresh turmeric root, lightly-toasted in a dry skillet (use powdered turmeric if unavailable); ½” piece peeled fresh galangal, lightly-toasted in a dry skillet (use ginger if unavailable); 1 tsp. white peppercorns, lightly-toasted in a dry skillet; ***; Accompaniments:; 3 ½ ounces glass noodles, soaked in hot water; 1 scallion, sliced; 6 potato perkedel (frikkadel) – scoop up some mashed potatoes into balls and shallow- or deep-fry them; 2 celery stalks, de-stringed and sliced on the bias; 3 tomatoes, cut into quarters; 2 hard-boiled eggs, cut into quarters; Shrimp chips (cook according to package instructions)

Ingredients

Units Scale

1 1/3 lb. beef shank meat, cut into pieces
3 cloves garlic, put through the press
1/2 Tbsp. coriander seeds, lightly-toasted in a dry skillet and ground into a powder
3 tsp. kosher salt
1 tsp. palm sugar (preferred) or light brown sugar
6 1/3 cups beef stock, homemade (preferred) or from a low-salt version from the store
2 salam (Indonesian bay) leaves
4 Kaffir lime leaves, midribs removed
3 cardamom pods, fibrous husks removed and seeds roughly crushed
1 star anise, lightly-toasted in a dry skillet and broken into points
2 cloves, lightly-toasted in a dry skillet
1/2 tsp. freshly-ground nutmeg powder2 lemongrass (white parts only), crushed
2 Tbsp. cooking oil
***
Ground spices blend - combine all in a blender until smooth:
1 large dried red chili pepper - TFD prefers ancho - stem and seeds removed
10 small shallots, peeled
4 cloves garlic
1" piece peeled fresh turmeric root, lightly-toasted in a dry skillet (use powdered turmeric if unavailable)
1/2" piece peeled fresh galangal, lightly-toasted in a dry skillet (use ginger if unavailable)
1 tsp. white peppercorns, lightly-toasted in a dry skillet
***
Accompaniments:
3 1/2 ounces glass noodles, soaked in hot water
1 scallion, sliced
6 potato perkedel (frikkadel) - scoop up some mashed potatoes into balls and shallow- or deep-fry them
2 celery stalks, de-stringed and sliced on the bias
3 tomatoes, cut into quarters
2 hard-boiled eggs, cut into quarters
Shrimp chips (cook according to package instructions)
2 limes, cut into quarters
2 Tbsp. fried shallots
Crispy Beef slices

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Instructions

Boil beef, garlic, coriander seeds powder, salt, sugar, and water until the beef is tender. Remove it from heat. Divide beef into two parts.
Cube one part of beef. Set it aside. Slice the other part of the beef thinly.
Fry the thinly-sliced beef until crispy. Set aside.
Add cubed beef into the broth. Bring it to a boil.
Heat the cooking oil in a wok or frying pan. Sauté ground spices blend, salam leaves, lime leaves, cardamom, star anise, cloves, nutmeg and lemongrass until fragrant.
Pour ingredients from step 5 into the beef soup. Add salt, if needed. Heat until all ingredients are warmed through.
Soto Padang is ready to serve with its complements and the crispy beef.