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Soto Betawi – Jakarta Beef Soup with Coconut Milk
Soto Betawi is the beef soup from Jakarta with a velvety broth of coconut milk and whole milk. Fried potato cubes, tomato and emping go on top, and you add kecap manis and lime at the table. Soto Madura and soto ayam stay clear and yellow, but the milk turns Soto Betawi pale and creamy.
Soto Betawi – Jakarta Beef Soup with Coconut Milk
Laura Chen
4
25 minutes
135 minutes
680
Indonesian
Soup
Soto Betawi is the beef soup from Jakarta with a velvety broth of coconut milk and whole milk. Fried potato cubes, tomato and emping go on top, and you add kecap manis and lime at the table. Soto Madura and soto ayam stay clear and yellow, but the milk turns Soto Betawi pale and creamy.
Ingredients
- 600 g beef brisket or beef shank, in one piece
- 1.5 l water
- 400 ml coconut milk
- 200 ml whole milk
For the spice paste:
- 6 shallots
- 4 garlic cloves
- 3 kemiri (candlenuts)
- 2 cm ginger
- 1 tsp coriander seeds
- 1/2 tsp cumin
- 1/2 tsp white pepper
- 1/4 tsp grated nutmeg
- 2 tbsp vegetable oil
For the broth:
- 2 stalks lemongrass, bruised
- 3 cm galangal (Thai ginger), bruised
- 4 kaffir lime leaves
- 2 salam leaves (Indonesian bay leaf)
- 1 cinnamon stick
- 3 cloves
- 2 tsp salt
- 1 tsp sugar
To serve:
- 300 g waxy potatoes, in 2 cm cubes
- 300 ml vegetable oil for deep-frying
- 2 tomatoes, in wedges
- 2 scallions, in rings
- 4 tbsp fried onions
- 4 tbsp kecap manis (sweet Indonesian soy sauce)
- 1 lime, quartered
- Emping (melinjo chips) as you like
Instructions
- Bring the beef in one piece to a boil with 1.5 l of cold water and skim off the foam for 5 minutes. Cover and simmer gently for 1 hour 30 minutes, until a fork slides in without resistance.
- Meanwhile, blend the shallots, garlic, kemiri, ginger, coriander, cumin, pepper and nutmeg with 3 tbsp water into a paste.
- Fry the paste in 2 tbsp oil over medium heat for 6 minutes, until golden brown and fragrant. Add the lemongrass, galangal, lime leaves, salam leaves, cinnamon and cloves and fry for 1 more minute.
- Take the meat out of the broth and cut it into 2 cm cubes. Stir the spice paste into the broth, return the meat and simmer everything for 20 minutes.
- Fry the potato cubes in oil heated to 170 °C for 8 minutes, until golden brown, and drain them on paper towels.
- Pour in the coconut milk and whole milk, season with salt and sugar and heat the soup for 10 minutes while stirring, without letting it boil vigorously.
- Ladle the meat and broth into bowls and top with potatoes, tomato wedges, scallions and fried onions. Serve with kecap manis, lime, emping and rice.
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