Soto Kuning Bogor and Perkedel Kentang

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Type of dish : main dish
Level of difficulty : medium
Mood : sleepy

This morning, my friend Andri just asked what menu that she can made out of beef. In this kind of weather I quickly replied Soto Kuning Bogor.

My family like this dish a lot. Perfect for kids also. Got this recipe from Tabloid Saji. I modified a bit, inspired by local restaurant that fried their meat first. It gives a crunchy texture on Soto.

I don’t give spesific measurement on the recipe, just follow your instinct.

Soto Kuning Bogor

Ingredients
Tenderloin beef
Coconut milk
Shallot, slice thin, fried (condiments)
Galangal
Bay leaves
Lemon grass
Grind :
Garlic
Shallot
Turmeric
Candlenut
Ginger

Method
Bring water to a boil. Put the beef in, wait until half cook. Take the beef out, remove the water. Pour in new water, put the beef back in. Add in 1 tsp salt. Continue to boil. This way you will have clear and healthier beef stock.
If the beef is already tender, take it out. Keep the beef stock, we will use it later. Chopped beef in square size. Deep fried them.
Meanwhile, stir fry all the herbs until fragrant. Pour into beef stock, boiled it again.
Add in coconut milk, stir until simmer. Seasoned with salt and sugar. Put the fried beef in, serve with fried shallot (bawang goreng).

Perkedel Kentang

Ingredients
Potato, slice, fried, pureed
Fried beef, slice thin
Garlic, slice, fried
Shallot, slice, fried
Pepper
Salt
Spring onion, slice thin
Egg

Grind shallot, garlic, pepper & salt. Mix it with mash potato, fried beef, spring onion, and egg. Mix until combine. Form balls, deep fried them.

Serve Soto with rice, Perkedel, Kerupuk, and Sambal. Yummoo… 🙂

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