Recipe: Famous Soto Medan ( Medanese Soto )

 

    History record that it was a Padang migrant who first sold soto in the North Sumatra capital, something unheard of in the Malay cuisine. The soupy dish known as soto Medan is essentially soto Padang added with coconut milk. The use of coconut milk is meant to make the dish more suitable to local taste, and the presence of Indian spices speaks of South Asian culinary traces in the region.

    Soto Medan comes with three protein options: chicken, beef and shrimp. All are fried and served with the same stock, then removed, drained and fried. The chicken and shrimp are fried in advance and require no prior cooking in the broth.

     Just like soto Padang, soto Medan is served with perkedel (panfried mashed potato patties), wich functions to thicken the soup when squished. It also usually comes with shrimp rempeyek (fritters).

So now let's make your own Soto Medan!

Main Ingredients:

1. 250 grans beef shank
2. 400 grams beef innards (tripe, intestine and lung)
3. 500 ml coconut milk
4. 200 grams glass noodle 

Spice Paste:

1. 10 shallots
2. 6 garlic cloves
3. 1 little finger-sized pieced ginger
4. 1 little finger-sized pieced galangal
5. 1 little finger-sized pieced cinnamon
6. 5 candlenuts ( fried )
7. 3 Indonesian bay leaves
8. 1/4 tsp. nutmeg powder
9. 1 tsp. coriander powder
10. 1 tsp. white pepper
11. 1/2 tsp. cumin
12. 4 tbsp. sweet soy sauce

How To Make:

1. In a large pot, place the meat then pour enough water to cover them. Toss in a little salt. Bring it to boil and let the meat cook through. After the meat is tender, remove the set aside to cool. Reserve around one liter of the stock to make the soup. The innards should be cooked the same way, but in a different pot. 
2. Fry both the meat and the innards, then cut them into bite-sized pieces.
3. Using pestle and mortar, grind all the paste ingredients (except for the Indonesian bay leaves). Heat a pan and add some leftover oil. Saute the spice paste.
4. When the spice paste is fragrant, add the stock and Indonesian bay leaves. Bring to the boil, then reduce the heat and pour in the coconut milk. Continue until the coconut milk is fully cooked.
5. Place the meat and innards in each serving bowl, toss in a handful of steamed glass noodle, and pour in the soup. Garnish with  sweet soy sauce on sambal on the side.

Share this post