Soto Betawi
Savor the creamy and rich flavors of Soto Betawi, a traditional Jakarta beef soup with a unique blend of coconut and fresh milk.
Contents (2 sections)▾
Ingredients
- 500 g beef, cut into cubes
- 200 g beef tripe, cleaned and cut into pieces (optional)
- 100 g beef lung, cleaned and cut into pieces (optional)
- 400 ml coconut milk
- 200 ml fresh cow's milk
- 2 stalks lemongrass, bruised
- 3 cm galangal, sliced
- 4 lime leaves
- 2 red chilies, sliced
- 4 shallots, fried until golden
- Salt to taste
- Water as needed
Steps
In a large pot, bring 1.5 liters of water to a boil over high heat. This helps in cooking the beef and offal evenly.
Add the beef, tripe, and lung (if using) to the boiling water. Cook for about 10 minutes, skimming off any impurities that rise to the surface.
Reduce the heat to medium and add lemongrass, galangal, lime leaves, and salt. Simmer for 20 minutes until the meat is tender.
Pour in the coconut milk and fresh cow's milk. Stir gently and let it simmer for another 5 minutes to combine the flavors.
Serve hot, garnishing with fried shallots and sliced chilies for an added crunch and flavor.
Why this works
Soto Betawi stands out among Indonesian soups due to its creamy white-and-pale broth, created by the harmonious blend of coconut milk and fresh cow's milk. This combination not only enriches the flavor but also provides a velvety texture that is both comforting and satisfying. The use of lemongrass, galangal, and lime leaves infuses the soup with aromatic notes, while the optional offal adds depth to the dish. If the broth seems too thick, you can adjust the consistency by adding more water or milk until you reach your desired creaminess. This balance is crucial; if it breaks or curdles due to high heat, simply lower the temperature and whisk gently to smoothen the broth again. Soto Betawi's unique profile makes it an exceptional representation of Jakarta's culinary heritage, presenting a delightful experience in every bowl, perfect for warming up on a cool day.
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