📝 About This Recipe
Originating from the historic Sadang crossroads in Purwakarta, West Java, Soto Sadang is a legendary Indonesian treasure known for its incredibly clean, aromatic, and savory beef broth. Unlike many heavy Indonesian soups, this version features a crystal-clear consommé-style base that highlights the natural sweetness of premium beef and the warmth of traditional aromatics. It is a comforting, soul-warming bowl that perfectly balances rustic heritage with a refined, delicate palate.
🥗 Ingredients
The Beef & Broth
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 2 liters Water (for the base stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon White Sugar (to balance flavors)
Aromatic Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 2 cm Ginger
- 1 teaspoon White Peppercorns (toasted)
- 2 tablespoons Vegetable Oil (for sautéing)
The Accompaniments
- 150 grams Bean Sprouts (blanched briefly)
- 2 pieces Tomatoes (cut into wedges)
- 2 stalks Spring Onions (thinly sliced)
- 2 stalks Chinese Celery (Seledri) (finely chopped)
- 4 tablespoons Fried Shallots (for garnish)
- 1 bag Emping (melinjo nut crackers)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by parboiling the beef cubes in a pot of boiling water for 5 minutes. Drain and discard the water to remove impurities, ensuring a crystal-clear final broth.
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2
In a clean large pot, bring 2 liters of fresh water to a boil. Add the parboiled beef, lemongrass, galangal, bay leaves, and kaffir lime leaves.
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3
Reduce heat to low and simmer the beef gently for about 60-90 minutes, or until the meat is fork-tender. Periodically skim off any foam that rises to the surface.
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4
While the beef simmers, prepare the spice paste. Using a blender or mortar and pestle, grind the shallots, garlic, ginger, and peppercorns into a smooth paste.
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5
Heat 2 tablespoons of oil in a small skillet over medium heat. Sauté the spice paste until it becomes fragrant and the oil starts to separate, about 5-7 minutes.
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6
Once the beef is tender, pour the sautéed spice paste into the main soup pot. Stir well to incorporate.
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7
Season the broth with salt and sugar. Taste and adjust; the broth should be savory with a light peppery kick.
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8
Let the soup simmer for another 10 minutes to allow the flavors of the spice paste to fully penetrate the meat.
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9
Prepare the serving bowls by placing a portion of blanched bean sprouts and fresh tomato wedges at the bottom.
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10
Ladle the hot broth and several pieces of beef into each bowl over the vegetables.
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11
Garnish generously with sliced spring onions, chopped Chinese celery, and a heavy sprinkle of fried shallots.
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12
Serve immediately while steaming hot with a side of lime wedges, emping crackers, and sambal if desired.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a rolling boil once the beef is back in; a gentle simmer is key. If you prefer a richer version, you can substitute 500ml of the water with thin coconut milk, though the clear version is the 'Sadang' signature. Always toast your white peppercorns before grinding to unlock a deeper, more complex aroma. Using 'Daging Sengkel' (beef shank) will provide a lovely gelatinous texture to the broth, though it requires a longer cooking time. Don't skip the Chinese celery (seledri); its distinct herbal notes are essential to the authentic Soto flavor profile.
🍽️ Serving Suggestions
Serve with a bowl of warm jasmine rice on the side, often topped with more fried shallots. Pair with 'Sambal Rawit' (bird's eye chili sauce) for those who enjoy a spicy kick. Add a side of 'Perkedel Kentang' (Indonesian potato fritters) for extra heartiness. Enjoy with a glass of cold 'Es Teh Manis' (Indonesian sweet iced tea) to balance the savory broth. Provide extra lime wedges so guests can adjust the acidity to their personal liking.