Soto Mie Jakarta
🛒 Ingredients
- Beef Brisket 70 g · 140 kcal
- Beef Tripe and Tendon (cooked) 30 g · 42 kcal
- Yellow Egg Noodles (dry) 35 g · 130 kcal
- Rice Vermicelli (dry) 8 g · 29 kcal
- Potato (for perkedel) 40 g · 32 kcal
- Egg (for perkedel) 7 g · 11 kcal
- Thin Coconut Milk 25 g · 40 kcal
- Tomato (sliced) 15 g · 2 kcal
- Cabbage (shredded) 15 g · 4 kcal
- Soto Mie Spice Paste (Bumbu Halus) 20 g · 31 kcal
- Lemongrass 10 g · 7 kcal
- Galangal 5 g · 0 kcal
- Bay Leaves 2 g · 0 kcal
- Kaffir Lime Leaves 2 g · 0 kcal
- Beef Stock 150 g · 0 kcal
- Sweet Soy Sauce (Kecap Manis) 8 g · 24 kcal
- Salty Soy Sauce 4 g · 2 kcal
- Spring Onion (chopped) 5 g · 1 kcal
- Celery (chopped) 5 g · 1 kcal
- Fried Shallots 5 g · 20 kcal
- Lime (wedge) 4 g · 1 kcal
👨🍳 Instructions
- Prepare the beef and offal: Boil beef brisket, tripe, and tendon in separate pots until tender; drain, slice, and set aside. Reserve the beef broth.
- Make the Bumbu Halus (spice paste): Blend shallots, garlic, ginger, turmeric, and candlenuts until smooth. Sauté this paste with bruised lemongrass, galangal, bay leaves, and kaffir lime leaves until fragrant.
- Combine the sautéed spice paste with the reserved beef broth, thin coconut milk, and bring to a simmer. Season with salt, sweet soy sauce, and salty soy sauce to taste, creating a rich and savory broth.
- Prepare the perkedel (potato croquette): Mash boiled potato, mix with a little beaten egg, season, form into a patty, and pan-fry until golden brown. Cook yellow egg noodles and rice vermicelli according to package directions, then drain.
- Assemble Soto Mie: In a serving bowl, arrange the cooked yellow noodles, rice vermicelli, sliced beef, tripe, and tendon. Top with sliced tomato, shredded cabbage, and the fried potato croquette.
- Ladle the hot beef broth over the ingredients. Garnish generously with chopped spring onion, celery, fried shallots, and a lime wedge. Serve immediately with optional sambal (chili sauce).
