Ingredients And How To Make SOTO TANGKAR – Traditional Indonesian SOUP
Soto Tangkar Recipes
Soto tangkar is one of the typical dishes. The word ‘ tangkar ‘ is derived from the Betawi meaning cow ribs. This cuisine has been around since colonial era Netherlands. At that time, the colonizers usually cut the cows when they are partying. However, they do not use all parts of the cow. One of the cow’s ribs will stay at is.
Therefore, the workers cultivate the ribs with spices and coconut milk. This dish became known as soto tangkar. No need to dine out, you can make yourself at home. Soto tangkar serve alongside other appendages like tomato slices, chips, sweet soy sauce, and cayenne pepper.
- 1 kilogram beef ribs
- 2 liter water
- 3 tablespoon oil
- 6 kaffir lime leaves (Indonesian: daun jeruk)
- 3 bay leaves (Indonesian: daun salam)
- 3 lemongrass (Indonesian: sereh), bruised and knotted
- 2 inch cinnamon stick (Indonesian: kayu manis)
- 1 inch galangal (Indonesian: lengkuas), bruised
- 500 ml coconut milk (Indonesian: santan)
- Grind the following into spice paste
- 125 gram shallot (Indonesian: bawang merah)
- 5 cloves garlic (Indonesian: bawang putih)
- 6 red anaheim/serrano chilies (Indonesian: cabe besar merah)
- 6 candlenuts (Indonesian: kemiri)
- 2 inch turmeric (Indonesian: kunyit)
- 1 tablespoon salt
- 1 tablespoon coriander seeds (Indonesian: biji ketumbar)
- 1 teaspoon cumin seeds (Indonesian: biji jinten)
- 1 teaspoon white peppercorns (Indonesian: merica putih butiran)
- Garnish and accompaniments
- 2 tomatoes, cut into small pieces
- 2 scallions, thinly sliced
- 2 limes, cut into wedges
- melinjo crackers (Indonesian: emping)
- sweet soy sauce (Indonesian: kecap manis)
Boil together beef ribs and water in a soup pot, remove scum as needed.
Heat oil in a frying pan and fry spice paste, lime leaves, bay leaves, lemongrass, cinnamon stick, and galangal until fragrant, about 5 minutes. Transfer into the soup pot. Reduce heat, cover the pot, and simmer until the meat has become tender, about 2 hours.
Pour in the coconut milk, mix well, and bring to a boil. Adjust salt as needed, and turn off the heat.
- Transfer to serving bowls, and serve with the garnish and accompaniments.