Indonesian Beef Soup with Aromatic Coconut Broth (Soto Betawi)

 

This recipe might looks like you need a lot of ingredients to prepare but it is actually super easy to cook and soooo delicious!

 

INGREDIENTS:

• 800 g beef rump
• 500 ml coconut milk
• 200 ml fresh milk
• 500 ml water
• 3 tablespoon of cooking oil
• 3 garlic cloves – minced
• 1 tablespoon of minced ginger

Blended Ingredients:

• 3 long chilies – chopped and get rid of the seed
• 11 shallots – chopped
• 6 garlic cloves
• 1 tomato – chopped
• 3/4 teaspoon of pepper
• 2 cm ginger
• 2 cm gallangal 
• 4 candle nuts (toasted first)

Dry Spices Ingredients:

• 5 pieces of cloves
• 1/2 teaspoon of nutmeg powder
• 1/2 teaspoon of turmeric powder
• 1 cinnamon stick
• 1/4 teaspoon of white cardamon 
• 1 star anise
• 3 salam leaves (or bay leaves)
• 3 kaffir lime leaves
• 2 lemon grass – bruised
• salt – to taste
• sugar – to taste
• pepper – to taste

Condiments (TOTALLY OPTIONAL):

• 1 tomato – sliced thinly
• 1 spring onion – finely chopped
• fried shallot
• lemon wedged 

 

STEPS:

1. Put the beef in the pressure cooker with 500 ml of water, minced garlic and ginger for about 30 – 40 minutes. If you don’t have pressure cooker, just boiled until the meat is tender. 
2. While the meat is in the pressure cooker, heat up the pan with oil on medium heat. Put all the blended ingredients and cook for about 2 minutes. Once fragrant, put all the dry spices. Continues cooking for about 5 minutes and set aside. 
3. Once the meat is tender, take out from the pressure cooker and let it rest. Do not throw the beef stock, and put all the ingredients from step 2 into the pan. Cook for about 5-8 minutes.
4. Turn the heat to low and pour the coconut milk and milk.  It is important to turn the heat to low otherwise these milk will split. Mix well. Do not forget to taste and season the soup.
5. Heat up the frying pan, and pan fry the beef for about 1 minute each side just to get the meat texture right and golden brown. Chopped the meat bite size. 
6. Put the meat into a bowl with all the condiments (except lemon wedged- this is to be squeezed on top on the soup) and lastly pour the hot soup into the bowl.

 

ENJOY!