Name: Smoked Soto
Yield: 20
Ingredients: 1000.0g Beef Brisket; 1000.0g Beef Lung; 300.0g Jerbung shrimp 30; 80.0g Royco Bumbu Pelezat Rasa Ayam 460g; 30.0g Grilled ginger; 20.0g Grilled candlenut; 50.0g Lemongrass, bruised; 3.0g White Pepper Powder; 3.0g Coriander Powder, roasted; 5.0g Kaffir Lime Leaves, shredded; 5.0g Bay Leaf; 30.0g Royco Bumbu Pelezat Rasa Sapi 460g; 10.0g Sugar; 4000.0ml Water; 200.0g Charcoal; 50.0g Coconut oil; 300.0ml Hot Water; 100.0g Knorr Mashed Potato 4kg; 6.0g Royco Bumbu Pelezat Rasa Ayam 460g; 2.0g Salt; 2.0g Pepper; 10.0g Shallots, fried; 10.0g Green onions; 10.0g Celery Leaves; 2.0g Nutmeg Powder; 200.0g Chicken Eggs; 340.0g Minced chicken thighs; 240.0g Minced Beef; 30.0g Garlic; 10.0g Shallots, fried

In every spoonful of Smoky Soto, the captivating aroma of spices and the awakening flavor are felt. Accompanied by perkedel (potato cake) and tahu baso (tofu and meatball), this dish with a twist can become a standout menu in your restaurant.

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Preparation

Soto Ingredients
- Combine the soto ingredients in a pressure cooker, cook for 45 minutes.
- Strain the beef and lung, slice thinly, then smoke with charcoal for 1 hour.
Potato Fritter:
- Mix the potato fritter ingredients, shape into 30 gr balls, dip in egg, then fry at 180°C for 1-2 minutes until golden brown.
Baso Beancurd
- Mix the tofu meatball ingredients, stuff into tofu.
- Fry at 160°C for 5 minutes, remove, then fry again at 180°C for 2-3 minutes.
Serving:
- Serve the smoked beef soto with its accompaniments, add the potato fritters and tofu meatballs.

Chef Tip:

Smoked soto can be frozen, after serving together with the soup. Maximum storage for 1 week. Potato cakes can be frozen, with the addition of 20 g of wheat flour. Maximum storage 1 week. Defrost potato cakes to 4°C, fry with eggs 180°C 1-2 minutes

Smoked Soto

Ingredients

Smoked Soto

Soto Ingredients

Potato Fritter:

Baso Beancurd

Serving:

Soto Ingredients

Potato Fritter:

Baso Beancurd

Serving:

Preparation

Soto Ingredients

Potato Fritter:

Baso Beancurd

Serving:

Chef Tip:

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