Daging soun kuah kecap - braised beef with glass noodles and tahu

Ingredients

• 350 gbeef shank
• 1tofu
• 1Indonesian bay leaf (daun salam)
• 11shallots
• 1 tspground nutmeg
• 1clove
• 2 cmcinnamon
• 5 tbspkecap manis
• 4 tspsalt
• 1 tbsppalm sugar
• 3000 mlwater
• 100 gglass noodles (soun)
• 2 tbspoil
• 7 clovesgarlic
• 6candlenuts
• 1 tspground coriander
• 1/4 tspground cumin
• 2 tbspcrispy fried shallots

Instructions

1. 1

   Prepare the ingredients

   Slice the beef thinly and crush it. Slice the shallots thinly and cut the tofu into 8 pieces. Pound or grind the garlic, candlenuts, coriander and cumin into a fine paste.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Fry the spice paste with the sliced shallots and salam leaf for 5 minutes.

3. 3

   Brown the beef

   Add the beef and fry it until lightly browned.

4. 4

   Add seasonings

   Add the tofu, nutmeg, clove, cinnamon, kecap manis, salt and palm sugar. Mix well.

5. 5

   Braise the mixture

   Pour in the water and cook until done.

6. 6

   Finish and serve

   Add the glass noodles and scatter the crispy fried shallots over the top. Stir and serve.

What is daging soun kuah kecap?

This Indonesian dish combines beef, tofu and soun, or glass noodles, in a sweet-savoury kecap manis broth. It belongs to the family of comforting Indonesian soups and braises, where aromatic spice pastes and sweet soy sauce build a deeply flavoured cooking liquid.

This version uses candlenuts to give the spice paste body, while cinnamon, clove and nutmeg lend warmth. Fried shallots on top add a crisp, savoury contrast to the soft noodles and tender braised ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef and tofu provide most of the protein, while the glass noodles and palm sugar contribute carbohydrates. The oil, candlenuts and fried shallots contribute fat; serve with vegetables on the side to round out the meal.

Building the spice base

Spice paste: Grind the garlic, candlenuts, coriander and cumin finely so they fry evenly and flavour the oil throughout.

Aromatics: The sliced shallots and salam leaf cook with the paste for 5 minutes before the beef goes in. Keep the heat moderate so the paste becomes fragrant without scorching.

Choosing the beef and tofu

Beef shank: Its connective tissue suits a moist, slow cooking method. Slice it thinly as directed so it is ready to become tender in the broth.

Tofu: Cut it into 8 pieces and handle it gently when mixing, as the pieces can break apart during cooking.

Balancing the broth

Kecap manis: This thick, sweet Indonesian soy sauce supplies both sweetness and savoury depth. Stir it in with the salt and palm sugar so the seasonings are distributed before adding water.

Water: The recipe uses 3000 ml, making a large volume of broth. Allow the pot to cook until the beef is done, as the method specifies, rather than relying on a fixed cooking time.

Getting the noodles right

Glass noodles: Add the soun towards the end, as directed, so it does not spend the whole braising time in the pot. Stir it through the broth to help it soften evenly.

Texture: Glass noodles become slippery and tender when cooked. If you prefer them firmer, keep an eye on them after adding them and serve once they have softened.

Serving the soup

Finish: Stir in the crispy fried shallots just before serving, or scatter them over individual bowls to retain more crunch.

On the side: Serve the broth with steamed rice if you want a more substantial meal, or enjoy it on its own as a warming soup.

Recipe notes & tips

• Slice the beef thinly and evenly so the pieces cook at a similar rate.
• Grind the spice paste finely for an even texture in the broth.
• Use moderate heat while frying the paste to avoid scorching the garlic and spices.
• Stir carefully after adding the tofu to help keep the pieces intact.
• Add the glass noodles near the end of cooking so they do not become overly soft.
• Keep some fried shallots aside to sprinkle over each bowl at serving.

Variations

• More vegetables: Add sliced vegetables to the pot for a fuller bowl.
• Extra heat: Add fresh chilli to the spice paste for a spicier broth.
• Different tofu: Use firm tofu if you want pieces that hold their shape especially well.
• Rice accompaniment: Serve with steamed rice to make the meal more filling.
• Fresh finish: Add sliced spring onions at the table for a fresh garnish.

Common mistakes to avoid

• Scorching the spice paste: Fry it over moderate heat and stir regularly.
• Uneven beef slices: Cut the shank into similarly thin pieces so they cook evenly.
• Breaking the tofu: Stir gently after adding the pieces.
• Overcooking the noodles: Add the soun late and check it as it softens.
• Adding the garnish too early: Keep the fried shallots for serving so they retain their texture.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot; the noodles may soften further as they sit in the broth.

Frequently asked questions