Soto Betawi (Beef in Coconut Soup Betawi Style)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• ½ kg Daging+½ kg Jeroan (1 kg daging), 2 lt Air

• ½ kg Tulang soup sapi, 2 cm Jahe, 1 sm Mentega

• 3 Daun Salam, 4 Daun Jeruk, 3 st Gula merah

• 1 Pekak, 4 cm Lengkuas & 2 Sereh-geprek

• 250 ml Santan, 250 ml Susu, 1 sm Kecap manis

• 3 Kentang-potong2 & goreng, 10 cm Kayu manis

• 2 Asam, 2 Daun bawang & 2 Tomat-iris, Minyak

• 2 sm Kelapa parut-sangrai & haluskan, Garam

• 1 Kapulaga, 2 Belimbing wuluh-belah 2 (opsional)

Haluskan:

• 1 st Ketumbar & 8 Kemiri-sangrai, 2 cm Kunyit

• ½ st Jintan & 2 st Lada-sangrai, 2 Cabai merah

• 1 st Pala, 8 Bawang merah, 4 Bawang putih

• 2 st Gula merah

Pelengkap:

• Sambal, Bawang goreng, Jeruk nipis, Emping

Cara membuat

• Potong besar2 daging & jeroan. Masak tulang, daging, jeroan, kayu manis, kapulaga, pekak, sereh, jahe & lengkuas dng air sampai bumbu meresap & daging empuk. Angkat daging, tiriskan lalu potong2 dadu berukuran ± 1½ cm. Buang bumbu2 & tulang. Simpan 1½ liter kaldunya.

• Larutkan 1 asam, gula jawa & garam secukupnya dengan 1 cup air. Remas2 daging dengan larutan tersebut. Biarkan minimal 1 jam. Goreng daging di minyak panas hingga kecokelatan. Angkat & sisihkan.

• Tumis bumbu halus & salam dengan minyak hingga harum. Beri mentega, aduk hingga mentega leleh.

• Masukkan bumbu halus, 1 asam, daun jeruk, kelapa halus & belimbing wuluh ke dalam kaldu. Masak hingga rasa menyatu. Beri santan, susu, daging & garam secukupnya sambil sesekali diaduk hingga mendidih. Angkat.

• Susun kentang goreng, tomat & daun bawang di mangkuk2 saji, beri daging & kuahnya. Taburi bawang goreng. Hidangkan dengan sambal, emping & irisan jeruk nipis.

Ingredients

• ½ kg Beef+½ kg Offal (1 kg Beef), 2 litre Water

• 2 tbsp grated Coconut-roast & then grind, Oil

• ½ kg Beef soup bones, 1 tbsp Butter, 2 cm Ginger

• 3 Potatoes-sliced & then fry, 4 Kaffir lime leaves

• 4 cm Galangal & 2 stalks Lemongrass-bruised

• 1 Star anise, 10 cm Cinnamon, 2 Tamarind pulp

• 1 tbsp sweet Soy sauce, 250 ml Coconut milk

• 250 ml Milk, 2 Green onions & 2 Tomato-sliced

• 3 Bay leaves, 2 Bilimbi fruit-halved (optional)

• 3 tsp Palm sugar, 1 Cardamom pods, Salt

Grind into a paste:

• ½ tsp Cumin+8 Candlenuts+1 tsp Coriander-roast

• 2 tsp Peppercorns-roast, 2 tsp Palm sugar

• 2 Red chilies, 4 Garlic cloves, 2 cm Turmeric

• 1 tsp Nutmeg, 8 Shallots

Complements:

• Melinjo oats cracker, Lime juice

• Chili paste, fried Onion

Directions

• Cut beef (& offal) into big chunks. Cook bones, beef (& offal), cinnamon, cardamom, star anise, lemongrass, ginger & galangal until the flavor blended & the meat tender. Remove the meat from broth; drain & then slice it into ~ 1½ cm dice. Save 1½ liter of the broth. Discard bones, herbs & dry spices.

• Dissolve 1 tamarind pulp, palm sugar & enough salt in 1 cup of water. Squeeze the meat with this mixture. Let them stand for minimum 1 hour. Fry meat in hot oil until it becomes a bit brown. Remove from the oil, drain & set it aside.

• Sauté spices paste & bay leaves with little oil until fragrant. Add in butter; stir until it melts.

• Put spices paste mixture, 1 tamarind pulp, kaffir lime leaves, ground coconut & bilimbi fruit into the broth pot. Cook until the flavor blended. Add in coconut milk, milk, meat & enough salt to taste. Bring it to a simmer; stir occasionally. Remove from the heat.

• Place fried potatoes, tomato slices & green onions in serving bowls. Pour over the soup & meat. Sprinkle with fried onions. Serve soup with the complements.

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