Soto Tangkar with Spiced Beef Ribs

Ingredients

• 1 kg (2.2 lbs) beef ribs 1 kg (2.2 lbs) beef ribs
• 2 liters (8 cups) water 2 liters (8 cups) water
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cm (1.2 inches) galangal, sliced 3 cm (1.2 inches) galangal, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 200 grams (7 oz) bean sprouts 200 grams (7 oz) bean sprouts
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 50g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the beef ribs and cook for 10 minutes to remove any impurities. Drain and set aside.
2. 2.
   In a mortar and pestle, grind the garlic, shallots, turmeric powder, coriander powder, cumin powder, salt, and sugar into a paste.
3. 3.
   Heat a tablespoon of oil in a separate pot over medium heat. Add the spice paste and sauté until fragrant.
4. 4.
   Add the beef ribs to the pot and stir well to coat them with the spice paste.
5. 5.
   Pour in the water, then add the lemongrass, galangal, and kaffir lime leaves. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours until the beef ribs are tender.
6. 6.
   Remove the beef ribs from the pot and set aside. Strain the broth to remove any solids.
7. 7.
   To serve, place a portion of beef ribs in a bowl. Ladle the hot broth over the ribs. Garnish with bean sprouts, fresh cilantro leaves, and crispy fried shallots. Serve with lime wedges on the side.

Treat your ingredients with care...

• Beef ribs — For the best results, choose beef ribs with a good amount of meat on them. Marinating the ribs in the spice paste for a few hours before cooking will enhance the flavor and tenderness.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors into the broth.
• Galangal — If fresh galangal is not available, you can use dried galangal slices. Soak them in warm water for 10 minutes before using.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the broth. This helps release their citrusy aroma.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili or a sprinkle of chili flakes to the broth.
• To save time, you can use a pressure cooker to cook the beef ribs. Follow the manufacturer's instructions for cooking times.
• Serve the Soto Tangkar with steamed rice or rice noodles for a more filling meal.
• Customize the toppings by adding sliced boiled eggs, fried tofu, or shredded chicken.
• Leftover Soto Tangkar can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Soto Tangkar hot in individual bowls. Encourage your guests to squeeze fresh lime juice over the soup before enjoying it. This adds a tangy and refreshing element to the dish.

Presentation advice

To enhance the presentation, arrange the beef ribs neatly in the center of the bowl and ladle the broth around them. Garnish with a generous amount of bean sprouts, fresh cilantro leaves, and crispy fried shallots. Serve with lime wedges on the side for squeezing.