📝 About This Recipe
Originating from the Betawi people of Jakarta during the colonial era, Soto Tangkar is a luxurious, aromatic beef rib soup bathed in a golden, coconut milk-based broth. Unlike its clearer cousins, this 'Soto' is defined by a complex spice paste featuring turmeric, galangal, and candlenuts, creating a silky texture and a deep, smoky-sweet flavor profile. It is a soul-warming masterpiece that captures the vibrant history and bold spice trade heritage of Indonesia in every spoonful.
🥗 Ingredients
The Meat and Aromatics
- 1 kg Beef Short Ribs (Tangkar) (cut into bite-sized chunks)
- 2.5 liters Water (for boiling)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Salam Leaves (Indonesian Bay Leaves)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
The Spice Paste (Bumbu Halus)
- 12 bulbs Shallots
- 6 cloves Garlic
- 5 pieces Red Chili Peppers (seeded for less heat)
- 5 pieces Candlenuts (toasted)
- 3 cm Turmeric (fresh, or 1 tsp powder)
- 2 cm Ginger
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin (toasted)
Liquids and Seasoning
- 500 ml Thin Coconut Milk
- 250 ml Thick Coconut Milk (fresh is best)
- 1 tablespoon Palm Sugar (grated)
- to taste Salt and White Pepper
Accompaniments and Garnish
- 2 pieces Tomatoes (diced)
- 2 stalks Spring Onions (thinly sliced)
- 3 tablespoons Fried Shallots (Bawang Goreng) (for garnish)
- 1 bag Emping (melinjo nut crackers)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot, bring 2.5 liters of water to a boil. Add the beef ribs and blanch for 5 minutes to remove impurities. Drain the water and rinse the ribs under cold water.
-
2
Refill the pot with fresh water and return the ribs to the pot. Add the lemongrass, salam leaves, kaffir lime leaves, and bruised galangal. Simmer on low-medium heat for about 1.5 hours or until the meat is tender and falling off the bone.
-
3
While the beef is simmering, prepare the spice paste. Place the shallots, garlic, chilies, toasted candlenuts, turmeric, ginger, coriander, and cumin into a blender. Add a splash of oil and blend until a smooth, vibrant paste forms.
-
4
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the spice paste until it becomes fragrant, changes to a darker orange hue, and the oil starts to separate from the paste (about 8-10 minutes).
-
5
Once the beef is tender, pour the sautéed spice paste into the soup pot. Stir well to incorporate the flavors.
-
6
Pour in the thin coconut milk. Let the soup simmer for another 15 minutes to allow the spices to penetrate the meat.
-
7
Stir in the thick coconut milk. Reduce heat to low to prevent the coconut milk from curdling (breaking). Keep stirring gently.
-
8
Season with palm sugar, salt, and white pepper. Taste and adjust the seasoning—it should be savory, slightly sweet, and creamy.
-
9
Prepare your serving bowls. Place a few pieces of diced tomato and a handful of sliced spring onions in the bottom of each bowl.
-
10
Ladle the hot soup and several pieces of beef ribs into the bowls.
-
11
Top generously with fried shallots and serve immediately while steaming hot.
💡 Chef's Tips
For the best flavor, toast your candlenuts and coriander seeds in a dry pan until fragrant before blending. If you have time, make the soup a day in advance; the flavors deepen significantly overnight. Always use low heat once the thick coconut milk is added to maintain a smooth, velvety broth texture. If the ribs are very fatty, you can chill the broth after boiling and skim off the excess solidified fat before adding the spices. Substitution: If you cannot find salam leaves, you can omit them, though the aroma will be slightly different.
🍽️ Serving Suggestions
Serve with a side of warm jasmine rice to soak up the rich, spiced broth. Accompany with 'Sambal Rebus' (boiled bird's eye chili sambal) for those who enjoy a spicy kick. Always serve with Emping crackers—their slightly bitter crunch perfectly balances the creamy soup. A side of Indonesian pickles (Acar) provides a refreshing acidity to cut through the richness. Pair with a glass of iced sweet tea (Es Teh Manis) for a classic Jakarta street-side dining experience.