📝 About This Recipe
Hailing from Pemalang, Central Java, Soto Grombyang is a legendary Indonesian beef soup known for its uniquely dark, rich broth and 'wobbling' (grombyang-grombyang) appearance in the bowl. The secret lies in the generous use of toasted coconut (serundeng) and kluwek, which creates a velvety texture and an earthy, nutty depth unlike any other soto. Served in small traditional bowls, this dish is a soulful masterpiece of Javanese culinary heritage that perfectly balances savory, sweet, and aromatic notes.
🥗 Ingredients
Main Protein and Stock
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 200 grams Beef Fat or Offal (optional) (boiled and cubed for extra richness)
- 2.5 liters Water (for the base stock)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 5 pieces Candlenuts (toasted)
- 2 cm Ginger (peeled)
- 2 cm Turmeric (roasted)
- 2 pieces Kluwek (Black Nut) (fermented seeds only, soaked in hot water)
- 1 tablespoon Coriander Seeds (toasted)
- 100 grams Grated Coconut (toasted until dark brown and ground into an oily paste (serundeng))
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 2 tablespoons Palm Sugar (shredded)
- 1 teaspoon Salt and White Pepper (to taste)
Garnish and Serving
- 2 stalks Spring Onions (finely sliced)
- 3 tablespoons Fried Shallots (for topping)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by boiling the beef cubes in 2.5 liters of water. Bring to a boil, then skim off any foam that rises to the surface to ensure a clear broth. Simmer on low heat until the beef is tender (about 60 minutes).
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2
While the beef is simmering, toast the grated coconut in a dry pan over medium-low heat. Stir constantly until it turns a deep, dark golden brown. Be careful not to burn it.
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3
Transfer the toasted coconut to a mortar and pestle or a small food processor. Grind until it releases its natural oils and forms a thick, dark paste. Set aside.
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4
Prepare the spice paste by blending the shallots, garlic, toasted candlenuts, ginger, roasted turmeric, soaked kluwek, and coriander seeds with a splash of oil until perfectly smooth.
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5
Heat 3 tablespoons of oil in a large wok. Sauté the spice paste along with the lemongrass, galangal, and bay leaves until the spices are fragrant and the oil begins to separate from the paste.
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6
Incorporate the dark coconut paste into the sautéed spice mixture, stirring well to combine the flavors.
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7
Pour the sautéed spice mixture into the pot with the simmering beef and broth. Stir well as the broth transforms into a beautiful, dark brown color.
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8
Add the palm sugar, salt, and white pepper. Continue to simmer for another 20-30 minutes, allowing the spices to penetrate deep into the meat fibers.
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9
Taste the broth; it should have a savory, slightly sweet, and nutty profile. Adjust the salt or palm sugar as needed.
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10
To serve, place a portion of warm jasmine rice in a small bowl. Ladle a generous amount of the 'grombyang' broth and beef pieces over the rice until the bowl is nearly overflowing.
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11
Top with a handful of sliced spring onions and a generous sprinkle of fried shallots.
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12
Serve immediately while piping hot with a side of lime wedges and sambal.
💡 Chef's Tips
Use high-quality kluwek; if the nut inside is bitter or dry, discard it, as it will ruin the broth. Toasting the coconut to a very dark brown is crucial for the signature color and nutty aroma of Soto Grombyang. For the most authentic flavor, use a mix of beef meat and 'tetelan' (fatty trimmings) to give the broth more body. If you have time, make the soup a few hours in advance or even the day before; the flavors develop significantly over time. Always serve in small bowls; the 'grombyang' effect is best achieved when the broth-to-rice ratio is high.
🍽️ Serving Suggestions
Serve with 'Sate Paru' (fried beef lung skewers) for a classic Pemalang experience. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the rich spices. Add a side of 'Emping' (melinjo nut crackers) for a delightful bitter crunch. Provide a fiery 'Sambal Cabe Rawit' (bird's eye chili sauce) on the side for those who love heat. Accompany with 'Tempe Mendoan' (soft fried tempeh) to soak up the delicious broth.