📝 About This Recipe
Hailing from the heart of Central Java, Soto Kriya is a soulful, aromatic beef soup distinguished by its rich, turmeric-infused broth and the unique addition of crispy fried 'krupuk' crackers crushed directly into the bowl. Unlike other sotos, it features a delightful interplay of textures, from tender slow-cooked beef to crunchy peanuts and spicy sambal. It is a comforting masterpiece that captures the essence of Indonesian street food culture in every steaming spoonful.
🥗 Ingredients
The Beef and Broth
- 500 grams Beef Brisket or Chuck (cut into 2cm cubes)
- 2 liters Water (for the base stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 3 cm Turmeric (fresh or 1 tsp powder)
- 2 cm Ginger
- 1 teaspoon Coriander Seeds (toasted)
- to taste Salt and White Pepper
Accompaniments and Garnish
- 100 grams Glass Noodles (Soun) (soaked in hot water until soft)
- 100 grams Bean Sprouts (blanched briefly)
- 50 grams Fried Peanuts (skinless and crunchy)
- 1 bag Krupuk (Tapioca Crackers) (red or white variety, crushed)
- 2 stalks Green Onions and Celery (finely sliced)
- 3 tablespoons Fried Shallots (for topping)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (for drizzling)
👨🍳 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. Skim off any foam or impurities that rise to the surface to ensure a clear broth.
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2
Add the bruised lemongrass, kaffir lime leaves, and galangal to the pot. Reduce heat to low and simmer until the beef is tender, approximately 60-75 minutes.
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3
While the beef simmers, prepare the spice paste by blending shallots, garlic, candlenuts, turmeric, ginger, and coriander seeds with a splash of oil or water until a smooth paste forms.
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4
Heat 2 tablespoons of oil in a small skillet over medium heat. Sauté the spice paste until it becomes fragrant and turns a deep golden-orange color, about 5-7 minutes.
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5
Pour the sautéed spice paste into the boiling beef broth. Stir well to incorporate the flavors.
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6
Season the broth with salt, white pepper, and a pinch of sugar. Let it simmer for another 15 minutes to allow the spices to penetrate the meat.
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7
Prepare the glass noodles by soaking them in hot water for 3-5 minutes, then drain. Blanch the bean sprouts in boiling water for 30 seconds.
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8
Taste the broth one last time and adjust the seasoning. The broth should be aromatic, savory, and slightly earthy from the turmeric.
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9
To assemble, place a portion of glass noodles and bean sprouts in a deep serving bowl.
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10
Ladle the hot broth and several pieces of tender beef over the noodles.
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11
Top generously with fried peanuts, sliced green onions, celery, and fried shallots.
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12
Just before serving, crush a handful of krupuk crackers over the top and add a drizzle of sweet soy sauce (kecap manis) and a squeeze of lime.
💡 Chef's Tips
For the most authentic flavor, use fresh turmeric root rather than powder; it provides a brighter color and deeper aroma. Always toast your candlenuts and coriander seeds before grinding to release their essential oils. If you prefer a richer broth, you can use beef bone marrow along with the brisket. Don't add the crackers until the absolute last second, as they will soak up the broth and lose their crunch quickly. Make a quick 'Sambal' by grinding boiled bird's eye chilies with a pinch of salt to serve on the side for those who like heat.
🍽️ Serving Suggestions
Serve alongside a warm plate of steamed jasmine rice. Pair with 'Perkedel' (Indonesian potato fritters) for extra heartiness. Enjoy with a glass of cold 'Es Teh Manis' (Indonesian sweet iced tea) to balance the spices. Add a side of 'Emping' (melinjo nut crackers) for a slightly bitter, gourmet crunch. Provide extra lime wedges and kecap manis on the table for guests to customize their bowls.