Name: Soto Lidah Oseng
Yield: 10
Ingredients: 20.0g Knorr Lime Powder 400g; 2000.0g Beef Tongue, washed, boiled and peeled; 30.0g Salt; 5.0pc Bay Leaves; 5000.0ml Water; 400.0g Royco Bumbu Kuning Serbaguna 600g; 50.0g Royco Bumbu Pelezat Rasa Sapi 460g; 20.0g Salt; 3.0g Pepper; 500.0ml Coconut Milk; 200.0g Spring Onion, sliced; 130.0g Fried Onion; 8.0pc Boneless lime leaves; 4.0pc Bay Leaves; 100.0ml Frying Oil; 200.0g Shallots; 150.0g Garlic; 5.0pc Tomatoes; 3.0pc Lime, cut section, uncored; 2000.0ml Beef tongue; 5000.0ml Soto broth; 30.0g Royco Bumbu Pelezat Rasa Sapi 460g

Like no other soto, Soto Lidah Oseng is a stir-fry beef tongue served separately with beef broth. The flavor and aroma is having its own uniqueness.

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Preparation

Prepare the Beef Tongue
- Wash the beef tongue and boil it with salt, Knorr lime powder and bay leaf.
- Boil for 20-30 minutes.
- Lift the beef tongue and discard the skin.
- Slice the beef tongue or cut as you like.
Making the Soto Broth
- Put the water in the pan.
- Put Royco Bumbu Ayam Kuning, heat until boiling.
- Add Royco Bumbu Pelezat Rasa Sapi, salt, pepper, lime leaves, bay leaves and coconut milk.
- Turn Off the heat.
- Spring onions and fried onions served while serving the soto.
Soto Lidah Oseng
- Heat oil in a frying pan.
- Saute the shallot and garlic.
- Add the sliced beef tongue.
- Season with Royco Bumbu Pelezat Rasa Sapi.
- Serve on a plate with chunks of tomatoes, lime, spring onion and fried onions.
- Pour the soto broth in a bowl with fried onions and spring onions.
- Ready to serve.

Soto Lidah Oseng

Ingredients

Soto Lidah Oseng

Prepare the Beef Tongue

Making the Soto Broth

Soto Lidah Oseng

Prepare the Beef Tongue

Making the Soto Broth

Soto Lidah Oseng

Preparation

Prepare the Beef Tongue

Making the Soto Broth

Soto Lidah Oseng

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