📝 About This Recipe
Hailing from the coastal city of Tegal in Central Java, Sauto is a unique and aromatic evolution of traditional Soto that features 'Tauco'—a salty, umami-rich fermented yellow bean paste. This dish offers a complex flavor profile where the earthy depth of the beans meets a light, lemongrass-infused beef broth, creating a soul-warming experience unlike any other soup. Served with crispy vermicelli and a squeeze of lime, it is a masterclass in balancing salty, sour, and savory notes in a single bowl.
🥗 Ingredients
The Broth & Meat
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 2 liters Water
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 teaspoon Salt and White Pepper (adjust to taste)
The Tauco Spice Paste
- 150 grams Tauco (Fermented Yellow Bean Paste) (use a good quality Indonesian brand)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 3-5 pieces Red Chili Peppers (seeded for less heat)
- 1 tablespoon Palm Sugar (finely shaved)
- 3 tablespoons Vegetable Oil (for sautéing)
Accompaniments & Garnish
- 150 grams Rice Vermicelli (soaked in hot water until soft)
- 100 grams Bean Sprouts (blanched briefly)
- 2 stalks Green Onions (finely sliced)
- 1 sprig Celery Leaves (finely chopped)
- 4 tablespoons Fried Shallots (for crunch)
- 2 pieces Key Lime (cut into wedges)
👨🍳 Instructions
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1
In a large pot, bring 2 liters of water to a boil. Add the cubed beef and boil for 5 minutes to remove impurities. Drain the water and rinse the beef.
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2
Refill the pot with fresh water and return the beef to the pot. Add the bruised lemongrass, galangal, and kaffir lime leaves.
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3
Simmer the beef over medium-low heat for about 45-60 minutes, or until the meat is tender. Skim off any foam that rises to the surface.
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4
While the beef is simmering, prepare the spice paste. Using a blender or mortar and pestle, grind the shallots, garlic, and red chilies into a smooth paste.
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5
Heat 3 tablespoons of oil in a skillet over medium heat. Sauté the ground spice paste until fragrant and the oil begins to separate from the solids.
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6
Add the Tauco (bean paste) and palm sugar to the skillet. Stir-fry for another 3-5 minutes until the paste darkens slightly and smells caramelized. Remove from heat.
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7
Once the beef is tender, stir half of the sautéed Tauco paste directly into the boiling broth. This creates the signature 'Sauto' base. Save the other half of the paste to be added individually to each serving bowl.
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8
Season the broth with salt and white pepper. Taste and adjust—remember that Tauco is already salty, so be cautious with extra salt.
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9
Prepare the serving bowls by placing a portion of soaked rice vermicelli and blanched bean sprouts at the bottom.
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10
Ladle the hot broth and several pieces of beef over the noodles.
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11
Add a generous spoonful of the remaining sautéed Tauco paste on top of the soup in each bowl.
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12
Garnish with a handful of sliced green onions, celery leaves, and a heavy sprinkle of fried shallots.
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13
Serve immediately while piping hot with a side of lime wedges to be squeezed in just before eating.
💡 Chef's Tips
Always use Indonesian Tauco (from Cianjur or Pekalongan) if possible, as it has the specific sweetness and texture required for Sauto. Do not overcook the bean sprouts; they should retain a distinct crunch to contrast with the soft noodles. If you prefer a thicker soup, you can mash a few of the beans in the Tauco paste before sautéing. For an even deeper flavor, let the broth sit for an hour after cooking and reheat it before serving to let the spices meld. If the Tauco is exceptionally salty, increase the amount of palm sugar slightly to balance the flavors.
🍽️ Serving Suggestions
Serve with a side of warm steamed jasmine rice or 'Lontong' (compressed rice cakes). Pair with 'Krupuk Udang' (shrimp crackers) or 'Emping' (melinjo nut crackers) for added texture. Accompany with 'Sate Kerang' (cockle skewers) for a traditional Tegal-style feast. A glass of cold Es Teh Manis (Indonesian sweet iced tea) perfectly cuts through the savory richness of the fermented beans. Add a spoonful of Sambal Cabe Rawit (bird's eye chili sauce) if you desire an extra kick of heat.