Soto betawi is one of soto that i could never resist. Its full of flavour yet everything goes in harmony (rrr :p).
Since its hardly to find this type of soto here in NL (not even exist i think!), i decided to just browse the recipe around on internet and i was quite lucky i found a very nice recipe that gave a surprise even to myself (apparently i can make a quite delicious soto betawi ! *brag)
Fyi – in case one wants to know, the significant difference between soto betawi with other soto i have posted here (soto ayam lamongan) is that this soto uses milk and coconut milk (santan) for the soup.
To make the menu complete, I also write the side dish recipe of this soto (acar mentimun) here 🙂
So, here we go!
500 gr beef (can also use chicken, or combined with other parts of cow – jeroan (innards?))
1000 ml-1500 ml Water (for boiling the beef)
200 ml thick coconut milk
250 ml fresh milk (UHT is also ok)
1 tablespoon Butter
2 cm ginger, crushed
4 cm Galangal (Laos – Lengkuas), crushed
2 pcs lemon grass (Sereh), crushed
2 pcs of Salam leaves
Blend (make into paste):
4 pcs shallot (or 5 pcs small red onion), pre-roasted
4 cloves garlic, pre-roasted
3 pcs candleberry nut (kemiri), pre-roasted
1 teaspoon corriander (ketumbar), pre-roasted
1/2 teaspoon cumin (jinten)
1/2 teaspoon nutmeg (biji pala)
1 teaspoon white/black pepper
Salt (to taste)
Cook the water until boiled, then insert the beef, ginger and galangal. Cook until the beef become tender. Take out and drain the beef, fry them in a pan until it gets brown. Then, cut the beef into small squares (approx. 1-2cm). Set aside. Keep the leftover water. We will need it also for the soup later on.
Saute the blended ingredients (use sufficient amount of oil) until it get cooked (the smell got slightly changed and become aromatic). Don’t forget to also insert the lemon grass and salam leaves into the sauteed ingredients. After the sauteed ingredients become aromatic, insert the coconut milk, milk, and butter into the (saute) pan. Cook until it get boiled, and then pour them into the leftover water from the beef (we need approx. 250 ml of the leftover water, but you can also add more if preferably a less thick soup). Cook until it gets boiled. Put inside all the cut beef and then wait until boiling again. The soto is ready to serve.
Recipe for Acar (Pickle):
Approx. 100 gr cucumber, take aside the inner parts and cut to taste
Approx. 100 gr carrot, peel and cut to taste
15 pcs bird chili (cabe rawit), can be added to taste
Approx. 10 pcs small red onion (bawang merah kecil) or approx. 5 shallot, peel and cut into two (or in case of shallot – cut into 4)
150 ml boiled water
2 tablespoon of sugar
1/2 teaspoon of salt (or more to taste)
1 teaspoon vinegar (or more to taste)
Mix boiled water, sugar, salt, and vinegar in one bowl, stir well.
insert cucumber, carrot, bird chili, small red onion/shallot into the bowl, stir again evenly. Marinade for at least 15 minutes. The acar is ready to serve.