📝 About This Recipe
Hailing from the bustling streets of Jakarta, Soto Betawi is a crown jewel of Indonesian comfort food, distinguished by its luxuriously creamy broth made from a blend of coconut milk and cow's milk. This soul-warming soup features tender chunks of beef and offal simmered in a complex paste of toasted spices like galangal, nutmeg, and lemongrass. It is a masterful balance of savory, nutty, and aromatic notes that offers a true taste of Betawi heritage in every spoonful.
🥗 Ingredients
The Meat
- 500 grams Beef brisket or chuck (cut into 2cm cubes)
- 250 grams Beef tripe or lung (optional) (boiled until tender and sliced)
- 1.5 liters Water (for boiling the beef)
Aromatic Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted)
- 2 cm Ginger (peeled)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder (toasted)
The Broth Base
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian bay leaves (Daun Salam)
- 1 piece Cinnamon stick (about 3cm long)
- 3 pieces Cloves
- 1/4 teaspoon Nutmeg powder
- 250 ml Thick coconut milk
- 250 ml Evaporated milk (adds the signature creamy texture)
Garnish and Sides
- 2 pieces Tomatoes (cut into wedges)
- 2 medium Potatoes (diced and deep-fried until golden)
- 2 stalks Spring onions (finely sliced)
- 1 bag Emping (melinjo nut crackers)
- 2 pieces Lime (cut into wedges)
- to taste Sweet soy sauce (Kecap Manis)
👨🍳 Instructions
-
1
Place the beef cubes in a large pot with 1.5 liters of water. Bring to a boil, then skim off any foam that rises to the surface to ensure a clean broth.
-
2
Reduce heat to low and simmer the beef for about 45-60 minutes, or until the meat is tender. If using offal, add it halfway through the process.
-
3
While the beef is simmering, prepare the spice paste by blending shallots, garlic, toasted candlenuts, ginger, coriander, and cumin with a splash of oil until smooth.
-
4
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste.
-
5
Add the lemongrass, galangal, bay leaves, cinnamon, and cloves to the skillet. Stir-fry for another 2 minutes to release their essential oils.
-
6
Transfer the sautéed spice mixture into the pot with the tender beef and its cooking liquid. Stir well to combine.
-
7
Pour in the coconut milk and evaporated milk slowly, stirring constantly to prevent the coconut milk from curdling.
-
8
Season with salt, sugar, and nutmeg powder. Let the soup simmer gently for another 10-15 minutes so the flavors meld together perfectly.
-
9
Taste the broth and adjust the seasoning. It should be rich, creamy, and deeply aromatic.
-
10
Prepare the serving bowls by placing a few fried potato cubes and fresh tomato wedges in the bottom of each.
-
11
Ladle the hot soup and beef chunks into the bowls.
-
12
Top with a generous sprinkle of sliced spring onions, fried shallots, and a squeeze of fresh lime juice. Serve immediately with emping crackers and hot steamed rice.
💡 Chef's Tips
Toasting the candlenuts and cumin before grinding is essential for a deep, nutty flavor profile. If you prefer a lighter soup, you can substitute the evaporated milk with more coconut milk or even regular fresh milk. For the most tender beef, use a slow cooker for the initial boiling phase for 4-6 hours on low. Always keep the heat on low once the milk is added; boiling too vigorously will cause the broth to separate. Authentic Soto Betawi often includes fried lungs; if you use them, fry them separately until crispy and add just before serving to maintain texture.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Rawit' (bird's eye chili sauce) for those who enjoy a spicy kick. A side of Acar (Indonesian pickled cucumbers and carrots) provides a refreshing crunch to cut through the richness. Pair with a glass of iced jasmine tea or 'Es Jeruk' (Indonesian orange ice) to balance the creamy palate. Always serve with warm steamed jasmine rice, ideally topped with more fried shallots. Don't forget the Emping (melinjo crackers)—their slightly bitter taste is the traditional perfect foil for this soup.