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Soto Padang

  • Easy

Serve: 5 Person

Richly flavored soup made of broth cooked in aromatic spices, served with crispy fried meat and crackers

  • ½ kg tenderloin, sliced thinly following the grain
  • 1 thumb-size ginger, crushed
  • 1 thumb-size greater galangal, crushed
  • 3 lemongrass, crushed
  • 4 cardamom
  • 1 thumb-size cinnamon
  • 2 star annise
  • 2 cloves
  • ½ nutmeg, grated
  • 5 bay leaves
  • Salt
  • Cooking oil

Spice Paste

  • 13 shallots
  • 10 cloves garlic
  • Pepper


  • Sohun, cooked
  • Potato perkedel
  • Crackers
  • Fried shallots
  • Lime, sliced
  • Spring onion, sliced thinly

This soto padang has a very aromatic base soup made of meat boiled with various aromatic spices. To complete the flavor, it is served with potato cake, crunchy meat topped with savory fried shallots, a dash of lime juice and pink cracker. No wonder it's a favorite weekly dish in some homes!


  1. Bring water to a boil. Add in meat with ginger, greater galangal, lemongrass, cardamom, cinnamon, star annise, cloves, grated nutmeg, and bay leaves. Add salt, boil over low heat until meat is tender. Remove meat, strain. Pound on meat until flattened. Set aside meat broth.
  2. Heat oil in a frying pan, deep fry meat until golden brown and crispy. Remove from heat, strain and crush.
  3. Sauté spice paste until fragrant. Remove from heat and add into meat broth. Bring to a boil slowly over low heat.
  4. In a serving bowl, place vermicelli, potato perkedel, sprinkle with sliced crispy meat. Before serving, pour soto ensuring the spices do not get into the bowl. Sprinkle with fried shallots, spring onion, and a dash of lime juice. Lastly, add crackers on top.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen)


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