Soto Padang with a Western Saharan Twist

Ingredients

In this adaptation, we have incorporated Western Saharan flavors into the traditional Indonesian Soto Padang. The original recipe typically includes ingredients like lemongrass, galangal, and Indonesian bay leaves, which have been replaced with Western Saharan spices such as coriander, cumin, and turmeric. Additionally, we have added Western Saharan herbs like mint and cilantro to enhance the aroma and freshness of the dish. We alse have the original recipe for Soto Padang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 2 tablespoons fresh mint leaves, chopped 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped 2 tablespoons fresh cilantro leaves, chopped
• 2 tablespoons fried shallots (for garnish) 2 tablespoons fried shallots (for garnish)
• Fresh lime wedges (for serving) Fresh lime wedges (for serving)
• Steamed rice or crusty bread (for serving) Steamed rice or crusty bread (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the sliced beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, cumin, turmeric, salt, black pepper, and chili powder. Cook for another minute to toast the spices and enhance their flavors.
4. 4.
   Pour in the beef broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the beef is tender.
5. 5.
   Add the chopped mint and cilantro leaves to the soup and simmer for an additional 5 minutes to infuse the flavors.
6. 6.
   Serve the Soto Padang with steamed rice or crusty bread. Garnish with fried shallots and a squeeze of fresh lime juice. Enjoy!

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness in the final dish.
• Fresh mint and cilantro — To preserve the vibrant green color and fresh flavors of the herbs, add them towards the end of the cooking process.

Tips & Tricks

• If you prefer a spicier soup, increase the amount of chili powder or add fresh chili peppers to the broth.
• For a richer flavor, you can substitute half of the beef broth with coconut milk.
• To save time, you can use pre-made fried shallots available in Asian grocery stores.
• Feel free to customize the toppings by adding sliced boiled eggs, bean sprouts, or fried tofu.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Soto Padang with steamed rice or crusty bread on the side. Provide lime wedges for squeezing over the soup to add a tangy kick. Encourage your guests to garnish their bowls with fried shallots for an extra crunch and flavor.

Presentation advice

Present the Soto Padang in individual bowls, ensuring that each bowl contains a generous portion of beef, broth, and herbs. Sprinkle the fried shallots on top for an attractive garnish. Serve with a side of steamed rice or crusty bread on a separate plate.