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.
Ingredients
Prepare the Beef Tongue
-
Beef Tongue, washed, boiled and peeled 2000 g
-
Salt 30 g
-
Bay Leaves 5 pc
-
Water 5000 ml
Making the Soto Broth
-
Water 5000 ml
-
Salt 20 g
-
Pepper 3 g
-
Coconut Milk 500 ml
-
Spring Onion, sliced 200 g
-
Fried Onion 130 g
-
Boneless lime leaves 8 pc
-
Bay Leaves 4 pc
Soto Lidah Oseng
-
Frying Oil 100 ml
-
Shallots 200 g
-
Garlic 150 g
-
Tomatoes 5 pc
-
Lime, cut section, uncored 3 pc
-
Beef tongue 2000 ml
-
Soto broth 5000 ml
Preparation
-
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.
-
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.
-
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.