Beef Soup Bandung Style (Soto Bandung)

250 g beef brisket
100 g boiled soy bean, fried
125 g white radish, thinly sliced
3 tbsp sliced celery
3 tbsp fried sliced shallots
3 tbsp sliced green union
1 stalk lemon grass, bruised
2000 ml water
2 1/2 tbsp sliced shallots
1 tbsp sliced garlic
1 tbsp peppercorn
1 tsp salt
1 tsp sliced ginger
Sweet soy sauce

Chili paste (Sambal):
Red capsicums
Salt
Vinegar

put water and beef in pan, boil until the beef tender and the stock remains 1000 ml. Take out the beef, cut into small pieces.

Blend shallots, garlic, pepper, salt, and ginger into a paste. Add this paste into the boiling stock. Add lemon grass and green onion.

Add the pieces of beef and white radish into the boiling stock and keep cooking until the white radish is cooked.

Serve the hot soto in a bowl. Add fried soybean, sprinkle with celery and fried shallots. Serve with sweet soy sauce and sambal cuka.

Sambal: boil the red capsicums. Drain and blend, add salt and vinegar, mix well.