Soto Daging is Nasi Impit (compressed rice) in a spiced beef broth.
In Malaysia, Soto Daging uses shredded beef, begedil (potato dumplings), spring onion and soup leaves as garnishing.
The richness of the spice in the broth makes the bland Nasi Impit taste delectable.
Usually, I like to eat the soup with garnishings as it gives a marvellous taste. However, I do not feel full.
Thus, the presence of Nasi Impit, satisfied my empty stomach.
This is one of the Malaysian dishes that are good to eat with Sambal Kicap Cili Api (spicy sweet soy sauce)made from bird’s eye chilli, garlic and sweet soy sauce.
With lots of Sambal Kicap Cili Api makes Soto Daging tastes hot and spicy.
Variations of soup for Soto
Three variations of soup can be used to make Soto, either beef, mutton or chicken.
Each has a different way of serving these soups.
For Soto Daging, use beef for the broth.
The beef is boiled until tender and separate the beef from the broth.
Then, the beef is sliced or shredded to put on top Nasi Impit. This method of serving is similar to Chicken Soup Soto.
For the mutton soup, the broth and mutton were boiled together.
We do not separate the mutton from the broth. Served the soup with Nasi Impit without slicing the mutton.
How to make Nasi Impit
Using cling wrap, roll the cooked rice and press it for five minutes.
Later, put the rice in mould and press using the back of a spatula.
The reason I used cling wrap to press the rice is that the plastic will not tear apart when I press the rice compared to when I used banana leaves for the same method.
If this method seems complicated, there is always an alternative, which is commercial Nasi Impit.
The commercially prepared Nasi Impit is ready-packed rice in a small plastic packet.
You just put the packed rice in boiling water and let it cook for one hour.
Despite the convenience of it, I prefer to make my own Nasi Impit.
Below is my measurement and instructions on how to make Beef Soup Soto.
The recipes are divided into three which are:
Prep time: 2 minutes
Cook time: 20 minutes
Serving: 4 persons
- 1 cup of rice
- 3 cups of water
- ½ teaspoon salt
- 1 teaspoon cooking oil
- cling wrap
- banana leaves
Cook rice for about 17 minutes with moderate heat until the water dries.
Add in cooking oil and press the rice.
Using cling wrap rolled and pressed for five minutes.
Place the baking tin with banana leaves and put in the mashed rice.
Press the rice harder and cover it with banana leaves.
Put a small pot filled with water on top to compress the rice.
Put aside for four hours before cutting in a cube. Nasi Impit is ready.
Begedil (Potato Dumpling)
Potato Dumplings are easy to make by using minimal ingredients so that the flavour blends together. Here are my ways of making potato dumplings with the preference of local style.
Prep time: 15 minutes
Cook time: 20 minutes
Serving size: 12 pieces
- 250g potatoes (cleaned)
- 3 red onions
- 1 stalk of spring onion
- 1 stalk soup leaves
- 1 tablespoon of curry powder
- 1 egg
- 1 teaspoon salt
- cooking oil for fried
Boil the potatoes until soft for 20 minutes.
Remove the water and toss it. Mashed the potatoes.
Sliced the red onion, spring onion soup leaves.
Add the mashed potatoes with curry powder. Mix it.
Shape it into a ball then press.
In a separate bowl, whisk the egg and add salt. Dipped the mashed potato into the whisked egg.
This will help the potatoes to stick together while frying.
Use cooking oil to fry with medium heat.
Ready to be served.
The spices that I used in this beef soup recipe can be use to cook either mutton or chicken as an alternative to the beef.
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Serving size: 4 people
- 300g beef
- 17 shallots
- 4 garlic
- 4 litres of water
- 1 teaspoon fennel seed
- 1 teaspoon cumin seed
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon coriander seeds
- 1 cinnamon stick
- ½ teaspoon clove
- 1 teaspoon garam masala
- 3 tablespoon soup powder
- 3 teaspoon salts
In a pot boil the beef in 1500ml of water for 30 minutes.
After that, place the pounded shallots, garlic, fennel seed, cumin seed, black pepper, white pepper and coriander seeds.
Break the cinnamon stick into pieces and add in the clove.
As the broth is boiling, add an additional 1500ml of water.
Add garam masala, soup powder and salts.
Let it boil for another 45 minutes.
The beef will become tender after 1 hour and 30 minutes of boiling.
Separate the beef from the broth. Shredded the beef.
How to serve Beef Soup Soto
Place the Nasi Impit in the bowl and pour in the broth to cover.
Put shredded beef, potato dumplings and spicy-sweet sauce on top. Spread spring onion and soup leaves.
One thought on “Malaysian Beef Soup Soto”