Soto Paste
Soto Paste
Ingredients
- 100 g shallots, peeled and roughly chopped
- 50 g garlic, peeled and roughly chopped
- 50 g turmeric powder
- 100 g oil
Instructions
- 1
Add the prepared shallots, garlic, turmeric powder, and oil to a blender.
⏱️ 2 min
- 2
Blend all the ingredients until a smooth paste is formed. You may need to scrape down the sides of the blender occasionally to ensure everything is incorporated.
⏱️ 3 min
- 3
Heat a pan over medium heat.
⏱️ 1 min
- 4
Transfer the blended paste into the hot pan.
⏱️ 1 min
- 5
Stir the paste continuously in the pan to prevent it from sticking or burning.
⏱️ 5 min
- 6
Cook the paste until it becomes fragrant and the oil visibly separates from the paste. This indicates that the moisture has cooked out and the flavors have melded.
⏱️ 5 min
- 7
Once cooked, transfer the soto paste into a clean, airtight container for storage. It can be stored in the refrigerator for up to a week or frozen for longer periods.
⏱️ 1 min
Kitchen Tools
Soto Paste
- 100 g shallots, peeled and roughly chopped
- 50 g garlic, peeled and roughly chopped
- 50 g turmeric powder
- 100 g oil
Instructions
- 1
Add the prepared shallots, garlic, turmeric powder, and oil to a blender.
⏱️ 2 min - 2
Blend all the ingredients until a smooth paste is formed. You may need to scrape down the sides of the blender occasionally to ensure everything is incorporated.
⏱️ 3 min - 3
Heat a pan over medium heat.
⏱️ 1 min - 4
Transfer the blended paste into the hot pan.
⏱️ 1 min - 5
Stir the paste continuously in the pan to prevent it from sticking or burning.
⏱️ 5 min - 6
Cook the paste until it becomes fragrant and the oil visibly separates from the paste. This indicates that the moisture has cooked out and the flavors have melded.
⏱️ 5 min - 7
Once cooked, transfer the soto paste into a clean, airtight container for storage. It can be stored in the refrigerator for up to a week or frozen for longer periods.
⏱️ 1 min