Left-over Files of 2008 Series, Soto Daging Bersantan (Beef Soto with Coconut Milk)

Remember about how I stored the beef in four bags which was written before? This one was the last bag, the fatty one. Soupy food is always good for wintery mood...

Ingredients:
- 700gr of beef, boil until tender and then cut into small cubes
- 6cloves of garlic
- 3cloves of small red onion
- 4cm of ginger
- 1 stalk of lemon grass, cut into 6cm in length then crack it with pestle
- 5 lime leaves
- 1tsp of ground turmeric
- 1tsp of ground white pepper
- 1/2 can of coconut milk
- 1L of beef broth
- salt
- sugar
- oil for saute

Side dishes:
- boiled clear vermicelli
- boiled egg
- fried onion
- freshly cut Asian celery
- Indonesian shrimp crackers
- Melinjo (Gnetum gnemon) crackers
- sweet soy sauce
- lime juice
- crushed chili

Directions:
In a blender crush onion, garlic and ginger with a little bit of water until smooth. In a wok saute it with a little bit of oil until fragrant. Add lime leaves and lemon grass and continue to saute for another 2minutes. Add the meat and stir it well. Transfer it into a pot with the beef broth inside. Continue to cook until boiling. Add turmeric, pepper and coconut milk and stir it well. Add salt and sugar to taste. Wait until boiling again and then turn off the heat.
To serve, place boiled clear vermicelli and half of an egg in a bowl and top it up with the meat and soup. Sprinkle some fried onion and freshly cut celery. Add sweet soy sauce and drizzle some lime juice. You may add some crushed chili too. Add crackers at the side.