📝 About This Recipe
Hailing from the Banyumas region of Central Java, Soto Sokaraja (also known as Sroto) is a unique masterpiece that stands out from other Indonesian soups due to its rich, peanut-based sambal and the use of 'ketupat' instead of rice. The broth is a fragrant, golden elixir infused with turmeric and ginger, served with crispy colorful crackers known as 'kerupuk mlarat'. It is a perfect balance of savory, nutty, and refreshing flavors that offers a true taste of Javanese heritage.
🥗 Ingredients
The Broth and Meat
- 500 grams Beef (Brisket or Chuck) (cut into 2cm cubes)
- 2 liters Water (for boiling)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Salam Leaves (Indonesian Bay Leaves)
- 3 cm Galangal (bruised)
- 1 teaspoon Salt and White Pepper (adjust to taste)
Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 2 cm Ginger
The Signature Peanut Sambal
- 150 grams Roasted Peanuts (fried and finely ground)
- 5-10 pieces Bird's Eye Chilies (boiled)
- 1 tablespoon Palm Sugar (shaved)
- 2 cloves Garlic (fried)
Accompaniments
- 4 pieces Ketupat or Lontong (compressed rice cakes, sliced)
- 100 grams Bean Sprouts (short variety, blanched)
- 50 grams Glass Noodles (soaked in warm water)
- 2 tablespoons Celery and Scallions (finely sliced)
- 2 tablespoons Fried Shallots (for garnish)
- 1 bag Kerupuk Mlarat (colorful crackers fried in sand)
👨🍳 Instructions
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1
In a large pot, bring 2 liters of water to a boil. Add the beef cubes and cook for 5-10 minutes. Skim off any foam that rises to the surface to ensure a clear broth.
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2
Add the lemongrass, salam leaves, and galangal to the pot. Lower the heat and simmer until the beef is tender (about 45-60 minutes).
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3
While the beef is simmering, prepare the spice paste by blending shallots, garlic, candlenuts, turmeric, and ginger with a splash of oil until smooth.
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4
Heat 2 tablespoons of oil in a small skillet. Sauté the spice paste until fragrant and the oil starts to separate from the paste (about 5 minutes).
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5
Transfer the sautéed spice paste into the boiling beef broth. Stir well and season with salt and white pepper. Let it simmer for another 15 minutes to allow flavors to meld.
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6
Prepare the peanut sambal: Grind the fried peanuts, boiled chilies, fried garlic, palm sugar, and a pinch of salt using a mortar and pestle or food processor. Add 2-3 tablespoons of hot broth to the mixture to create a thick, pourable paste.
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7
Prepare the serving bowls. Place a few slices of ketupat (rice cakes) at the bottom of each bowl.
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8
Add a portion of glass noodles and blanched bean sprouts on top of the ketupat.
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9
Ladle the hot broth and beef chunks over the ingredients in the bowl.
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10
The most crucial step: Add 1-2 tablespoons of the peanut sambal directly into the soup bowl. Do not skip this, as it defines the Sokaraja style!
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11
Top with a generous sprinkle of sliced celery, scallions, and fried shallots.
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12
Serve immediately while piping hot with a side of colorful kerupuk mlarat for crunch.
💡 Chef's Tips
For the most authentic flavor, use 'Kerupuk Mlarat' (yellow and pink crackers) which are traditionally roasted in sand rather than deep-fried in oil. Always toast your candlenuts before grinding; this removes their slight toxicity and releases a deep, nutty aroma. If you prefer a clearer broth, you can strain the spice paste through a fine-mesh sieve, though traditional versions keep the bits for texture. Adjust the number of bird's eye chilies in the peanut sambal to your heat preference; the peanuts will naturally mellow out some of the spice. Make sure the bean sprouts are the 'short' variety and only blanch them for 30 seconds to maintain a satisfying crunch.
🍽️ Serving Suggestions
Serve with a side of 'Tempe Mendoan' (half-cooked battered tempeh) for the ultimate Banyumas experience. Pair with a glass of iced sweet tea (Es Teh Manis) to balance the savory and spicy notes. Add a squeeze of kaffir lime (jeruk limau) just before eating to brighten the heavy peanut flavors. Provide extra Kecap Manis (sweet soy sauce) on the table for those who prefer a sweeter profile. Include a side of 'Sate Paru' (fried beef lung skewers) for an authentic textural contrast.