A spicy meat soup

Soto Daging

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About


  • 500 g (1 lb) brisket
  • 120 g (4


Boil the brisket with a little salt for 1 hour. Chop the shrimps and shallots and garlic, and mince them finely.

Cut the meat into small cubes, and save the stock for use later. Sauté the minced shrimps and shallots in 2 tablespoonfuls of oil for 1 minute, and add to them the meat and half a cup of the stock. Put in ginger, chilli powder, turmeric and salt, cover, and simmer for 10 minu