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Sroto Daging

Serve: 5 Person

Murky and oily soup from the brisket and spices

  • ½ kg beef brisket
  • 2 liters of water
  • 2 knuckles ginger, keprek
  • 2 stalks lemongrass, keprek
  • 2 knuckles galangal, keprek
  • 3 tablespoons soy sauce
  • 1 cup cooked vermicelli
  • 1 cup bean sprouts short
  • 3 handheld fried peanuts
  • Oil

Finely grind

  • 5 grains of toasted hazelnut
  • 7 red onions
  • 5 cloves of garlic
  • 1 vertebra finger turmeric, fuel
  • Pepper
  • Salt

Peanut sauce

  • 7 red chili sauce
  • 3 red onions
  • 2 cloves of garlic
  • 3 handheld fried peanuts
  • 1 tablespoon brown sugar slices
  • 1 tablespoon tamarind
  • 1½ cups water
  • Salt


  • 2 stalks celery, finely sliced
  • 1 leek, thinly sliced
  • Fried shallots
  • Red chips

Sroto meat broth is not liquid but not too thick. It was tasty and greasy, because the meat stumbled lamurnya.


  1. Boil the water. Boil the meat until tender. Remove and drain. Cut the meat into small pieces. Set aside the broth.
  2. Saute ground spices together ginger, lemongrass, and ginger until fragrant. Lift.
  3. Enter sauteed seasoning into the meat stew. Add soy sauce. Salt, and pepper. Taste according to taste. Boil back.
  4. Peanut sauce: Saute red chili sauce, onion, and garlic until fragrant, remove from heat. Puree in a blender along with peanuts, sugar, tamarind water, salt, and water. Set aside.
  5. Presentation: Tata vermicelli, bean sprouts, peanuts, and pieces of meat in a serving bowl. Flush with gravy. Serve hot with sauce and complementary.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa


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