Soto Mie / Indonesian Noodle Soup

Soto Mie, Indonesian Style Noodle Soup:

1 1/2 lb lean beef, cut into small cubes
2 1/2 litre water
1 stalk lemon grass, bruised
3 inches ginger, sliced
3 salam leaves
1 tsp turmeric
2 TB salt
2 tsp sugar
3 sliced dried galanga

Spice Paste:
7 shallots
3 garlic
1 large ripe tomato
3 candle nuts, fried until golden brown
1 tsp white pepper
4 TB oil

In the pot, boil the beef in water with all the ingredients. Skim off any foam or other impurities from the surface. When the water is clear, lower the heat to medium-low and simmer.
Meanwhile, prepared the Spice Paste, combine all the ingredients in the blender and process to a smooth paste. Pour into a wok and cook over-medium heat until the liquid almost gone. Add the oil, continue frying until fragrant (about 4 minutes) and add the Spice Paste into the beef. Continue cooking until the beef is tender. Remove all the debris from the broth and discard. Adjust the taste and keep the broth warm until further use.

Condiment To serve:
8 oz thick egg noodles or spaghetti, boil until tender and cut up little bit for easier handling
1/4 lb cabbage, finely shredded and blanched in boiling water for 20 seconds
2 Tomatoes diced
3 stalk celery, finely chopped and mix with
3 green onion, thinly sliced
fried onion
lime wedges
sambal soto
Risol (Egg Roll)

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