Soto Lidah Oseng
Like no other soto, Soto Lidah Oseng is a stir-fry beef tongue served separately with beef broth. The flavor and aroma is having its own uniqueness.
Main courses
Ingredients
Prepare the Beef Tongue
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Beef Tongue, washed, boiled and peeled 2000.0 g
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Salt 30.0 g
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Bay Leaves 5.0 pc
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Water 5000.0 ml
Making the Soto Broth
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Salt 20.0 g
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Pepper 3.0 g
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Coconut Milk 500.0 ml
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Spring Onion, sliced 200.0 g
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Fried Onion 130.0 g
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Boneless lime leaves 8.0 pc
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Bay Leaves 4.0 pc
Soto Lidah Oseng
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Frying Oil 100.0 ml
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Shallots 200.0 g
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Garlic 150.0 g
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Tomatoes 5.0 pc
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Lime, cut section, uncored 3.0 pc
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Beef tongue 2000.0 ml
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Soto broth 5000.0 ml
Preparation
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Prepare the Beef Tongue
- Wash the beef tongue and boil it with salt, Knorr lime powder and bay leaf.
- Boil for 20-30 minutes.
- Lift the beef tongue and discard the skin.
- Slice the beef tongue or cut as you like.
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Making the Soto Broth
- Put the water in the pan.
- Put Royco Bumbu Ayam Kuning, heat until boiling.
- Add Royco Bumbu Pelezat Rasa Sapi, salt, pepper, lime leaves, bay leaves and coconut milk.
- Turn Off the heat.
- Spring onions and fried onions served while serving the soto.
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Soto Lidah Oseng
- Heat oil in a frying pan.
- Saute the shallot and garlic.
- Add the sliced beef tongue.
- Season with Royco Bumbu Pelezat Rasa Sapi.
- Serve on a plate with chunks of tomatoes, lime, spring onion and fried onions.
- Pour the soto broth in a bowl with fried onions and spring onions.
- Ready to serve.
