Soto Kuali

Soto Kuali
Prepare ingredients.
Put 2-3 liters of water into a cooking pot.
Add 500 grams of beef bones.
Add 500-700 grams of beef.
Bring to a boil.
Skim off the foam that rises to the top.
Add 1-1,5 tablespoon of salt.
Remove meat from the broth.
Cool briefly.
Cut meat in small pieces ...
... and bring back to the broth.
Simmer the beef until tender.
Add chunks of 1 red onion to a food processor.
Add 4 garlic cloves.
Add 1 teaspoon of pepper powder.
Add 2 teaspoons of coriander seed powder.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add 1 stalk of crushed lemon grass.
Add chunks of 2-3 cm ginger.
Add chunks of 2-3 cm galangal.
Add 3-5 kaffir lime leaves.
Add 2 bay leaves.
Fry the spices until they start to get fragrant.
Transfer to the simmering soup.
Mix in briefly and continue simmering.
Cut 200 grams of tempeh into small pieces.
Add tempeh pieces to the soup.
Chop 1-2 stalks of scallions finely.
Add chopped scallions to the soup.
Chop finely 2 garlic cloves.
Heat 2 tablespoons of cooking oil in a wok.
Put chopped garlic into the hot oil.
Fry the garlic until starts to get fragrant.
Then add garlic to the soup.
Mix in briefly and continue simmering until the meat really tender.
Before serving bring the soup to a boil again.
Put soybean sprouts into a clean small bowl.
Spoon some meat from the soup.
Add them to the bowl.
Pour some broth on it. Sprinkle 1 tablespoon of fried onion.
Serve with lime wedges and chili sauce.


Soto is a traditional Indonesian soup mainly composed of broth, meat and vegetables.

Soto Kuali is a typical soto from Solo (Central Java) which is cooked in kuali (a cooking pot made from clay). This low temperature cooking method makes the meat tender and tasty. If you use a normal metal cooking pot, just boil the meat over low heat.

Then another characteristic of this dish is the seasoning that come from tempeh (javanish soy bean cake) which begins to rot. I use tempeh in the recipe though; but not  spoiled tempeh.


500 grams beef (500-700 grams)
500 grams beef bone
200 grams tempeh
100 grams soybean sprouts (100-150 grams)
1 scallions (1-2 stalks)
1 onion (or red onion)
6 cloves garlic
1 tablespoon salt (1-1,5 tablespoon)
1 teaspoon pepper powder
2 teaspoons coriander seed powder
1 lemon grass (1 stalk)
2 ginger (2-3 cm)
2 galangal (2-3 cm)
3 kaffir lime leaves (3-5)
2 Indonesian bay leaves
1 limes (1-2)
4 tablespoons cooking oil
  fried onion