Indonesian-Style Madurese Beef Soup (Soto Madura)

WOOHOOOOO je suis maintenant éligible au programme de vaccination! Le Mari et moi, nous avions envisagé si nous pouvions retourner aux Maldives, pour commémorer notre 10eme anniversaire de mariage à la fin de cette année. C'est là que nous avons passé notre lune de miel, et nous pensions qu'un retour serait super pour marquer une date aussi mémorable. 

Mais ça dépend. 

À quoi ressemble le monde dans 6 mois. À quoi ressemble la pandémie dans 6 mois. Quelles sont les restrictions de voyage dans 6 mois. Je ne suis pas désespéré de voyager. 

En fait, je n'étais pas particulièrement triste de "la mort du voyage" en 2020. J'adore Singapour. J'adore vivre à Singapour. Singapour est peut-être petite mais je ne m'ennuie pas du tout de vivre ici. Il y a beaucoup de choses à faire et à voir à Singapour vivante (Singapour est après tout l'une des principales destinations touristiques d'Asie) que je ne comprends pas pourquoi nos habitants se plaignent de ne pas pouvoir voyager. D'après la façon dont les habitants se plaignent, on pourrait penser qu'ils soient emprisonnés. 😒 Incroyable!

Allez, être "coincé" ici n'est pas très mal....et en fait c'est merveilleux (du moins mon opinion). Nous avons tous bonne chance de vivre ici, relativement peu affecté par la pandémie et libres de vivre avec une certaine normalité. Nous devrions être reconnaissants pour ce que nous avons, au lieu de se plaindre ce que nous n'avons pas. Le monde reviendra à la normale, avec le temps. Alors, soyez patient, arrêtez de vous plaindre et rendez grâce pour tout ce que vous avez, ouais? 😉😎
 
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My time working in an Indonesian corporation has really inculcated a love for Indonesian soups. Prior to my induction into the somewhat insular and surprisingly considerable community of Indonesians resident here on our little island, my knowledge of Indonesian cuisine was limited to padang fare and mamak grub. But as I've learned, Indonesian food is so much more eclectic than lemak curries and pedas dishes. Indonesia is, after-all, a diverse archipelago with hundreds of cultures influencing its food. 

I used to think there was just the two Indonesian soups, namely soto ayam and sup buntut, but as it turns out, soup is as big a thing to Indonesians as it is to the Cantonese. So big in fact, soto (i.e. soup) is considered one of five national dishes of Indonesia. 

As with Peranakan food where homecooked is best, dinner invitations generously extended to The Husband and myself into the homes of my Indonesian colleagues-turned-friends have been instructive to the world of soto (or sop or sup depending on its derivation). Note to self: tryna go over early and watch the chef in the kitchen, I'd very much love to learn their recipes. 

I've also been a fortunate recipient of said friends' homemade rempahs. Recently, I was gifted a tub of madurese-spiced paste, and so first free weekend I got, I set out to make my own soto madura. Once again, I caveat that this is my rendition of soto madura so it's both inspired by Madurese recipe and admittedly also completely bastardised (so don't @me 😝).


Ingredients (feeds 2-3):

2kg beef short ribs
1L beef stock
600ml chicken stock
250gm baby carrots
200gm yellow chanterelles
300gm kale, chopped roughly
2-3 salted eggs
8 tbsp madura spice rempah
1 large yellow onion, minced
4 cloves garlic, minced 
1 tbsp canola oil
6 hashbrowns (allocate about 2-3 hashbrowns per pax depending on how carb-averse each is)
Optional: tempe
sambal chilli  or yuzu kosho
fried shallots
 
 
Directions:
 
1) Blanch beef ribs in salted boiling water, about 5 minutes on high heat, drain (wash off the scum of the meat) and set aside. 

2) In the stew pot, fry onions in pre-heated canola oil on medium-high heat until translucent, about 2 minutes. 

3) Add garlic, and toss, about 30 seconds. 

4) Add rempah, and toss through. 

5) Add stock. 

6) Return beef ribs to pot, bring to a boil, and then lower to a simmer for the next 45 minutes or so, until fork-tender. 

7) In a separate pot, boil salted eggs. Drain and set aside. 

8) Pop the hashbrowns into the oven to bake according to the packet instructions. 

9) In a separate pot, boil carrots with about 1 cup of the liquid in the stew. Simmer till soft, switch off the fire, and leave to steep. 

10) In yet another pot, boil chanterelles with enough stew soup, about 25 minutes on low simmer. Switch off the fire, and leave aside to steep. 

11) In another pan, wilt kale with approximately half a cup of stew liquid. Take off the fire once wilted, and leave aside. 


12) Assembly time: serve up the ribs with soup, carrots, half a salted egg, chanterelles, kale, and top with tempe, sambal, and hashbrowns. 


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