Soto Bandung / Bandung Style Soup

Soto Bandung, Indonesian Chicken Soup Recipe:

1/2 lb lean beef, cubed
1 stalk lemon grass, bruised
4 salam leaves
2 inches ginger, sliced
1 1/2 litre water
2 TB salt
2 tsp sugar
1 small white daikon, thinly sliced to use later
4 TB oil
6 shallots, finely sliced

Spice Paste:
3 garlic
1 tsp white pepper

Heat the oil in the pot (big enough to hold everything in it) over medium-heat. Fry the shallots until golden yellow then add the Spice Paste and continue cooking until fragrant. Add the meat and stir fry until the meat stiff. Pour in the water and the rest of the ingredients but the daikon. Skim off any foam or other impurities from the surface. When the water is clear, lower the heat to medium-low and simmer. When the meat is tender, before serving, add the daikon and cook until the daikon soft enough and serve it with the condiments.

Condiment To Serve:
2 stalk green onion, thinly sliced
3 stalk celery, top part only, finely chopped
sambal kecap
1 cup of roasted soy beans, if you want. She never did serve with this
And of course, plain white rice

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