Soto Tangkar with a Chinese Twist

Ingredients

In this Chinese adaptation of Soto Tangkar, we incorporate Chinese herbs, spices, and vegetables to enhance the flavor profile. The use of soy sauce and sesame oil adds a distinct umami taste, while bok choy and mushrooms provide a Chinese twist to the traditional Indonesian dish. We alse have the original recipe for Soto tangkar, so you can check it out.

• 500g (1.1 lb) beef ribs 500g (1.1 lb) beef ribs
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons grated ginger 2 teaspoons grated ginger
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 bok choy, chopped 2 bok choy, chopped
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Steamed rice or noodles (for serving) Steamed rice or noodles (for serving)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, chopped onion, and grated ginger. Sauté until fragrant.
2. 2.
   Add the beef ribs to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the ground coriander, ground cumin, and turmeric powder. Sprinkle the spice mixture over the beef ribs and stir well to coat.
4. 4.
   Pour in the beef broth, soy sauce, and sesame oil. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours until the beef is tender.
5. 5.
   Remove the beef ribs from the pot and shred the meat using two forks. Discard the bones and return the shredded beef to the pot.
6. 6.
   Add the bok choy and mushrooms to the pot and simmer for an additional 10 minutes until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Chinese-inspired Soto Tangkar hot with steamed rice or noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef ribs — For tender meat, simmer the beef ribs on low heat for a longer duration until they easily fall off the bone.
• Bok choy — To retain its crispness, add bok choy towards the end of the cooking process and cook it for a short time.

Tips & Tricks

• For an extra kick of flavor, add a splash of Chinese rice wine or Shaoxing wine to the broth.
• Customize the soup by adding other Chinese vegetables like baby corn or snow peas.
• If you prefer a spicier soup, add a few slices of red chili pepper or a drizzle of chili oil.
• To save time, you can use pre-made beef broth instead of making it from scratch.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Chinese-inspired Soto Tangkar with steamed rice or noodles on the side. Offer condiments such as soy sauce, chili sauce, and lime wedges for guests to adjust the flavors according to their preferences.

Presentation advice

Garnish the Soto Tangkar with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls, making sure to distribute the beef, vegetables, and broth evenly for an appealing presentation.