Things to know about Soto Betawi Recipe
The Indonesian capital city of Jakarta is home to the local Betawi people. Their traditional dishes are a reflection of their love for coconut milk and coconut cream-based dishes (locally called santan). This variant of the beloved Soto dish incorporates coconut milk into the usually clear broth of the Soto soup. Another interesting twist is that this dish used offals, the entrails of beef. Ranging from the stomachs, lungs, and intestines. This creates a variety of textures and tastes that is unique and delicious.
Historically, this dish has been around since the early 20th century, but not until a Chinese immigrant named Lie Boen Po popularized the name soto Betawi that this dish became what it is right now. Previously, restaurants selling this type of dish called themselves Soto Kaki, or other names based on what kind of offals they used in the dish. But since 1991, after Lie Boen Po’s soto shop closed down, the term soto Betawi become popular and united the dish in one name. This unique soup is a dish you would not want to miss out!
Refreshing Indonesian Traditional Beef and Offal Soup with Coconut Milk Broth from Betawi. Authentic Recipe of Soto Betawi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) Beef Brisket
- 100 grams (3.53 oz) Beef Tripe
- 100 grams (3.53 oz) Beef Lung
- 100 grams (3.53 oz) Beef Intestine
- 500 mL (16.91 floz) Coconut Cream
- 1 L (33.81 floz) Water
- 3 sticks Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass
- 3 thumbs Greater Galangal – Alpinia Galanga – Lengkuas – Laos
- 1 thumb Cinnamon Stick
- 3 pcs Bay Leaf
- 5 pcs Kaffir Lime Leaf
- 5 pcs Clove
- 1 tbsp Salt
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1/2 tsp Ground White Pepper Powder
- 5 tbsp Vegetable Oil
- 2 pcs Potato Boiled
- 1 pc Tomato
- 1 stick Spring Onion – Scallion – Green Onion
- 2 tbsp Crispy Fried Shallot
- 100 grams (3.53 oz) Emping – Melinjo Belinjo Chips
- 5 pcs Shallot Onion
- 7 cloves Garlic
- 1 thumb Fresh Ginger Root
- 5 pcs Candlenut
- 1/2 tsp Ground Cumin Powder
- 1 tsp Ground Coriander Powder
- 1/4 tsp Ground Nutmeg Powder
- Into a non-stick pan, add the candlenuts and coriander, toast them until fragrant.
- Place all the ingredients into a food processor and blend until smooth.
- Thoroughly clean the offals used in this dish, pat them dry and place them into a large pot along with the beef brisket.
- Fill with enough water to cover the meats, bring to a boil, and cook until tender (around 30 minutes), remove the meat and offals. Dice them.
- Add the diced beef brisket into another pot and add water.
- Meanwhile, in a pan, add a few tablespoons of cooking oil and fry the blended spices until fragrant. Add the fried spices into the pot containing the beef brisket and mix well.
- Add the offals, bruised lemongrass, cinnamon, bay leaves, lime leaves, and clove into the pot and mix well.
- Season to taste with salt, sugar, and pepper. Mix well.
- While constantly stirring, add the coconut cream and mix until incorporated.
- Bring to a boil and cook for another 15-20 minutes or until the ingredients are done.
- To serve, place a few slices of tomato and potato at the bottom of a serving bowl. Pour over the broth along with the meats and offals.
- Top off with scallion, crispy fried shallots, and melinjo chips.
- The dish is ready to be served.
- Cook the beef and offals separately.
This dish is best served with warm white rice and sambal.
— Specific Atributes of This Recipe:
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