How to Make Soto Betawi at Home: A Step-by-Step Recipe

How to Make Soto Betawi at Home: A Step-by-Step Recipe

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Soto Betawi is a rich and flavorful Indonesian soup originating from Jakarta, the capital city of Indonesia. This traditional dish is known for its creamy coconut milk base and tender beef chunks, complemented with aromatic herbs and spices. Soto Betawi is often served with steamed rice and a variety of condiments such as crispy shallots, lime, and sambal. Making Soto Betawi at home may seem like a challenging task, but with this easy-to-follow recipe, you can bring the delicious taste of Jakarta into your kitchen. deposit togel 5000

Ingredients for Soto Betawi
For the Broth:

500 grams beef brisket (or beef shank) with bone

1 liter water

3 kaffir lime leaves, torn

1 stalk lemongrass, bruised

2 bay leaves

1-inch ginger, sliced

1-inch turmeric, sliced (or 1 tsp turmeric powder)

Salt, to taste

1 tbsp sugar (optional, to balance the flavors)

For the Spice Paste:

5 cloves garlic

5 shallots

2 red chilies (adjust to your spice preference)

2 candlenuts (or substitute with macadamia nuts)

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

For the Coconut Milk:

400 ml canned coconut milk

2 tbsp cooking oil

Garnishes and Additions:

2 boiled eggs, peeled and halved

2 medium potatoes, boiled and sliced (optional)

1 bunch cilantro (coriander leaves), chopped

Fried shallots, for topping

Lime wedges

Sambal (optional, for heat)

Steamed rice, to serve

Instructions
1. Prepare the Beef

Start by washing the beef brisket (or beef shank) thoroughly. Place it in a large pot and add the water. Bring the water to a boil, and then reduce the heat to a simmer. Allow the beef to cook for about 1.5 to 2 hours until it becomes tender. During the cooking process, skim off any impurities or foam that rise to the top.

Once the beef is cooked, remove it from the pot. Let it cool before slicing it into small chunks or strips. Set the beef aside, but don’t discard the beef stock, as it will form the base for the soup.

2. Make the Spice Paste

While the beef is cooking, prepare the spice paste. In a food processor or mortar and pestle, combine the garlic, shallots, red chilies, candlenuts, coriander seeds, cumin seeds, and black peppercorns. Grind everything into a smooth paste. This will add depth and richness to the flavor of the Soto Betawi.

3. Prepare the Broth

In a separate pan, heat the cooking oil over medium heat. Add the ground spice paste to the pan and sauté it for about 5 minutes, or until it becomes fragrant. Add the bruised lemongrass, kaffir lime leaves, bay leaves, ginger, and turmeric (if using fresh turmeric), and stir well.

Next, add the cooked beef stock from step 1 into the pan. Stir everything together and let it simmer for another 10–15 minutes to allow the flavors to meld together.

4. Add the Coconut Milk

Once the spices have infused into the broth, add the coconut milk. Stir to combine, and let it simmer for an additional 10 minutes on low heat. The broth should become creamy and fragrant.

At this stage, taste the broth and adjust the seasoning with salt and sugar, if desired. The sugar helps to balance the richness of the coconut milk and the savory flavors of the broth.

5. Assemble the Soto Betawi

Now that the broth is ready, it’s time to assemble your Soto Betawi. Begin by placing a few slices of the cooked beef into a bowl. Pour the hot broth with its rich coconut flavor over the beef. If desired, you can also add slices of boiled potato to the soup for extra texture.

6. Add Garnishes and Serve

Top your Soto Betawi with halved boiled eggs, freshly chopped cilantro, and fried shallots for added crunch and flavor. Serve the soup with a side of steamed rice and lime wedges. For an extra kick, include sambal (Indonesian chili paste) on the side.

Tips for Making Perfect Soto Betawi

Beef Selection: You can use beef brisket, beef shank, or even beef tendon for Soto Betawi. Tendons add a nice gelatinous texture to the broth, which is a signature feature of this dish.

Coconut Milk: For a richer taste, opt for full-fat coconut milk. If you prefer a lighter version, use a reduced-fat coconut milk.

Make Ahead: Soto Betawi tastes even better the next day. The flavors deepen, and the beef becomes more tender. You can store leftovers in the refrigerator for up to 2-3 days.

Adjust Spice Level: If you prefer a milder soup, remove the seeds from the red chilies before blending them into the spice paste.

Conclusion

Soto Betawi is a delicious, creamy, and aromatic soup that’s perfect for a comforting meal. With its rich blend of spices, coconut milk, and tender beef, it’s no wonder that Soto Betawi is a beloved dish in Indonesian cuisine. By following this simple step-by-step recipe, you can easily recreate this iconic Jakarta dish in your own home. Enjoy!