Soto Betawi Recipe
for 4 servings (est. 1 hour of preparation and 1 hour of cooking)
- 1 kilogram beef shank (Indonesian: daging sengkel), or you can use other cuts that are suitable for stew or soup
- 500 gram honeycomb tripe or other beef entrails like intestines, or increase the amount of beef if you want to omit this
- 5 lemongrass (sereh), bruised and knotted
- 5 kaffir lime leaves
- 3 daun salam (Indonesian bay leaves), these are not the same as regular bay leaves, and is best to omit if you don’t have them
- 1 liter fresh milk
- 1 liter water
- 500 ml coconut milk
- 1 tablespoon salt
- 100 gram shallots
- 4 cloves garlic
- 1 inch ginger
- 2 inch galangal (lengkuas)
- 5 candlenut or macadamia nuts
*You can use a food processor or a blender to do this. If you want a truly smooth paste, please add about 2 tablespoons of water along with all the spices, but it is also okay if the spice paste is not very smooth.
Garnishes and accompaniments
- 2 tomatoes (cut into ½ inch cubes)
- 2 potatoes (cut into ½ inch cubes and fried)
- 2 scallions (thinly sliced)
- 2 tablespoon deep fried shallot flakes (bawang goreng)
- Emping (melinjo crackers)
- 10 kaffir limes (or 3 regular limes)
- Sweet soy sauce
- Steamed white rice
- Boil together beef, tripes, lemongrass, daun salam, fresh milk, and spice paste over medium-high heat in a soup pot. Once it boils, reduce the heat to a simmer, cover, and cook until both the meat and tripe are tender. About 2 hours.
TIPS: If using a pressure cooker, this step will only take 30 minutes.
- Remove the meat and tripe from the pot to cool. Once they are cool enough to handle, cut into bite-size pieces.
- Optional step: Strain the soup to remove any impurities and scums to get a clear soup, then return the strained soup to the soup pot.
- Return the pieces of meat and tripe into the soup pot, add water, coconut milk, salt, and bring to a boil. Reduce heat and simmer for another 30 minutes.
- Turn off the heat, discard lemongrass and daun salam. Stir in kaffir lime leaves.
- Serve the soup (soto) in soup bowls. Garnish each bowl with tomato and fried potato cubes, and top with sliced scallions, shallot flakes, and emping. Let each person add as much lime juice and sweet soy sauce to their soup. The soup (soto) is traditionally eaten with steamed white rice and a side of acar
Source: Daily Cooking Quest
Fun Facts about Soto Betawi
- Soto Betawi was first created for the Dutch who wanted gulai-like food with less spices and flavors.
- The first Soto Betawi’s soup was entirely made of fresh milk. As time goes by, the recipe changes to include coconut milk, probably because of the high cost of fresh milk. [Kompasiana]
- The term ‘Soto Betawi’ was popularized by a soto seller of Chinese descent, Lie Boen Po around 1977 as the name of one of the soto dishes he sold.
- There is another soto dish with Betawi origins, called Soto Tangkar. The main difference between these two dishes is the soup, while Soto Betawi has a white soup from the coconut milk, Soto Tangkar has reddish yellow soup from turmeric and chili. [Nibble]
- Calories: 135 kcal
- Protein: 2.5 g
- Carbohydrates: 11.5 g
- Fat: 8.8 g
- Calcium: 222 mg
*This is an approximation. Can be varied depending on the ingredients used and the serving size.