Soto Bandung Iga

Soto Bandung is one of the easiest Soto variant that I can make- in my opinion it is even way easier than classic Soto Ayam. Since my husband prefer rib, i use cut ribs as the basic broth. Traditionally, the broth is made of chunk of meat. Since rib would make a thicker broth, so you might want to add more water.



Ingredients:
- 500 gr rib
- 2 L water
- 200 gr radish
- 5 shallots, thinly sliced
- 3 garlic, thinly sliced
- 2 bayleaf
- 1/2 tsp white pepper
- 1 tbsp salt
- 1 tsp cooking oil

Condiments: fried soy bean, fried shallots crisps, sliced lemon, sliced spring onion (the green parts)  and sambal.

Cooking instructions
1. Cook water with rib in a pan. Once the waiter boil, sime down about 1 hour and skim the impurites.
2. Take half of the broth, and add 500 ml water. you can keep the rest of the broth for other purposes.
3. stir fry shallots and garlic with oil in low heat, add into the broth.
4. Add radish, bayleaf and pepper.
5. cook  until the radish is soft. sprinkle some salt.