Soto Betawi is a popular beef soup dish that originated from Jakarta, the capital city of Indonesia. This dish is a perfect representation of the diverse and rich culinary heritage of Indonesia. The soup is made with beef meat and offal, cooked in a coconut milk and broth mixture, and seasoned with a combination of spices and herbs that give it a unique and complex flavor.
The use of coconut milk gives Soto Betawi its characteristic creamy and slightly sweet taste, while the spices and herbs such as lemongrass, galangal, and kaffir lime leaves provide a fresh and aromatic flavor. The dish is also usually served with various toppings such as fried shallots, tomato slices, and emping crackers that add texture and flavor to the soup.
Soto Betawi is a hearty and filling dish that is commonly served as a main course for lunch or dinner. It is often enjoyed with steamed rice and a side of sambal, a spicy condiment made with chili paste and other ingredients.
While the ingredients and method of making soto betawi may vary from one cook to another, the end result is always a rich and creamy beef soup that is both spicy and savory. Soto betawi is often served with a variety of condiments, including lime wedges, fried shallots, and sambal. It can be enjoyed as a meal on its own, or as a hearty appetizer before a main course.
- 500g beef, cut into small pieces
- 2 liters water
- 1 liter coconut milk
- 2 kaffir lime leaves
- 2 bay leaves
- 3 lemongrass stalks, bruised
- 5 cloves garlic, chopped
- 5 shallots, chopped
- 5 red chilies, sliced
- 5 candlenuts, chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp vegetable oil
- Heat the vegetable oil in a large pot over medium heat. Add the garlic, shallots, and chilies and sauté until fragrant.
- Add the beef and sauté until browned on all sides.
- Add the coriander powder, cumin powder, turmeric powder, salt, and white pepper and stir until combined.
- Add the water, kaffir lime leaves, bay leaves, and lemongrass and bring to a boil.
- Reduce the heat to low and simmer for 1-2 hours, or until the beef is tender.
- Add the coconut milk and stir until combined. Simmer for another 15-20 minutes.
- Remove the kaffir lime leaves, bay leaves, and lemongrass stalks from the pot.
- Divide the soup into bowls and serve hot, garnished with fried shallots, lime wedges, and sambal.