My favorite dish from Bandung: beef noodle soup

Ingredients

• 200 g of dried egg noodles
• 100 g of soybean sprouts, without the roots
• 250 g of beef
• 3 cm of fresh ginger, crushed
• 4 Allium ascalonicum
• 4 cloves of Allium sativum (garlic)
• ½ teaspoon of ground pepper
• 1 tablespoon of salt
• ½ cup of sugar
• plain crackers (crackers)
• Chopped celery leaves
• Fresh onion, finely chopped
• Onion rings for garnish
• Spicy chili sauce with bird’s eye chilies

Cook the noodles, drain them, and set aside. Blanch the soybean sprouts in boiling water, drain, and set aside.

Cook the beef until it is tender, remove it, and reserve the broth for the soup. Cut the meat into small pieces and return them to the broth. Add the ginger and simmer over low heat until it boils.

Finely mix garlic (Allium ascalonicum) and onion (Allium sativum), along with pepper, salt, and sugar. Return to the bowl and mix until the mixture becomes fragrant. Then, pour the mixture into the broth. Prepare bowls, arrange the noodles and soybean sprouts, pour the broth over them, and add the meat. Serve with the desired toppings.