Soto Sumenep, sopa especial de ternera con yuca y sambal

Soto Sumenep special beef soup with cassava and sambal Bahan-bahan: ingredients: 500g beef (breastplate) 2250 ml water 6 jerut purut 3 lemongrass stalks 1 tablespoon salt 2 tsp palm sugar 2 spring onions 2 tablespoons oil Haluskan: bumbu: 7 cloves garlic 2 cm laos 4 cm kunyit 3 cm jahe Taburan: garnish: 600 gr cassava 3 eggs, hard-boiled 3 tbsp bawang goreng 2 limes Bahan sambal: sambal ingredients: 3 candlenuts 6 red chilies, steamed 4 red rawits, steamed 1/2 tsp shrimp paste 1/2 tsp palm sugar 1/2 tsp salt Cara membuat: preparation: Heat in a pan the water together with the salt and cook the meat until done. Then drain but leave behind 1500 ml broth in the pan. Remove the meat from the pan and cut into pieces and add back together with palm sugar. Pound or grind the ingredients for the bumbu fine into a pasta. Slice spring onions finely. Cut the cassava into cubes and steam until cooked. Halve the eggs. Heat in a pan the oil and fry the paste with the lemon grass and jeruk purut for 4 minutes and add to the meat and cook until tender. Spoon the spring onion into the soup. Spoon some of the cassava cubes and the egg in a bowl and fill it with soup. Sprinkle with bawang goreng and serve lime wedges and sambal cara membuat sambal: Pound or grind the ingredients for the sambal fine into a paste.