📝 About This Recipe
Hailing from the Donggala Regency in Central Sulawesi, Kaledo is a soul-warming beef soup that celebrates simplicity and bold, natural flavors. Unlike many Indonesian soups that rely on heavy spices, Kaledo shines through the richness of beef marrow bones balanced by the sharp, refreshing tang of green bird's eye chilies and sour tamarind. It is a rustic, interactive dining experience where the highlight is extracting the buttery marrow from the bone using a straw.
🥗 Ingredients
Main Protein
- 1.5 kg Beef leg bones (shanks) (cut into 10cm pieces, ensuring marrow is visible)
- 500 grams Beef brisket or ribs (cut into bite-sized cubes for extra meatiness)
- 3 liters Water (for the main broth)
The Aromatics & Sour Base
- 20-30 pieces Green bird's eye chilies (adjust to heat preference, crushed coarsely)
- 100 grams Young tamarind (Asam Jawa Muda) (fresh pods are best, or use 3 tbsp tamarind paste)
- 2 tablespoons Salt (to taste; Kaledo should be distinctly salty)
- 1 teaspoon Sugar (to balance the acidity)
- 2 stalks Lemongrass (bruised)
- 3 cm Galangal (bruised)
Accompaniments & Garnishes
- 4 tablespoons Fried shallots (for topping)
- 3 pieces Lime (cut into wedges)
- 500 grams Cassava (Singkong) (boiled until tender, served as the traditional carb)
- 2 tablespoons Sweet soy sauce (Kecap Manis) (optional, for dipping)
👨🍳 Instructions
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1
Blanch the beef bones and meat: Place the bones and brisket in a large pot of boiling water for 5-10 minutes. Drain and rinse the meat under cold water to remove impurities and ensure a clear broth.
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2
Prepare the young tamarind: If using fresh pods, boil them in a small amount of water until soft, then mash and strain to collect the thick juice. Discard the solids.
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3
Start the main broth: In a clean large heavy-bottomed pot, bring 3 liters of water to a boil. Add the blanched bones, brisket, bruised lemongrass, and galangal.
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4
Simmer: Lower the heat to a gentle simmer. Skim off any foam that rises to the surface during the first 30 minutes of cooking.
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5
Add the spice base: Once the meat begins to soften (about 1.5 hours in), add the crushed green bird's eye chilies and the prepared tamarind juice.
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6
Season: Add the salt and sugar. Kaledo is famous for its high salt content which enhances the 'umami' of the marrow, so don't be afraid to season boldly.
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7
Slow cook: Continue simmering for another 1 to 1.5 hours until the meat is 'fall-off-the-bone' tender and the marrow is soft and wobbly.
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8
Check the consistency: The broth should be clear but slightly yellowish from the fat and tamarind. If the water has evaporated too much, add a little boiling water to maintain the volume.
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9
Final Taste: Taste the broth. It should be a vibrant explosion of sour, spicy, and salty. Adjust seasoning if necessary.
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10
Prepare the cassava: While the soup finishes, boil the peeled cassava chunks in salted water until they are soft and starchy. Drain and set aside.
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11
Plating: Place a large bone and several pieces of meat in a deep bowl. Ladle a generous amount of hot broth over them.
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12
Garnish: Sprinkle generously with crispy fried shallots and provide a lime wedge on the side for an extra zing.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil after the initial blanching; a gentle simmer is key. If you can't find young tamarind pods, use 'Asam Jawa' paste but avoid the varieties with added sugar. Authentic Kaledo is very spicy; if cooking for a crowd, keep some chilies whole and crush the rest so people can adjust their own heat. Use a pressure cooker if you are short on time; it will reduce the cooking time to about 45-60 minutes, though the depth of flavor is best achieved through slow simmering. Always serve with a sturdy straw so your guests can enjoy the rich marrow inside the bones.
🍽️ Serving Suggestions
Serve traditionally with boiled cassava (singkong) instead of rice to soak up the tangy broth. Pair with a side of 'Sambal Korek' if you desire even more heat. A cold glass of iced tea or 'Es Jeruk' (Indonesian orange ice) provides a perfect refreshing contrast to the rich marrow. Provide a small bowl of sweet soy sauce mixed with lime juice as a dipping sauce for the boiled beef pieces. Offer extra fried shallots on the table for guests to add as they eat for continuous crunch.