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Lemongrass (Indonesian: Sereh) Indonesian Bay Leaves (Indonesian: Daun Salam)

Soto Betawi originated in Indonesia in the late 1970s when a seller named Lie Boen Po popularized the term at his stall. Before then, similar soups were referred to by the seller's name. The term spread in the 1990s as sellers closed down. Soto Betawi features beef, offal, coconut milk, and spices in a broth served with rice, vegetables, and condiments like emping crackers and pickled vegetables. It has a distinctive savory and creamy taste from the coconut milk and milk.

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Ridwan Aryadi
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53 views2 pages

Lemongrass (Indonesian: Sereh) Indonesian Bay Leaves (Indonesian: Daun Salam)

Soto Betawi originated in Indonesia in the late 1970s when a seller named Lie Boen Po popularized the term at his stall. Before then, similar soups were referred to by the seller's name. The term spread in the 1990s as sellers closed down. Soto Betawi features beef, offal, coconut milk, and spices in a broth served with rice, vegetables, and condiments like emping crackers and pickled vegetables. It has a distinctive savory and creamy taste from the coconut milk and milk.

Uploaded by

Ridwan Aryadi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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History

The term soto Betawi was present in Indonesian culinary cuisine around 1977-1978, but that
does not mean there was no soto before that year. The person who popularized and the first to
use the word soto Betawi was a soto seller named Lie Boen Po at THR Lokasari / Prinsen
Park, of course, with his own taste.
Many sellers of soto during these years, usually refer to soto kaki Pak "X" or other
designations. The term Betawi soto began to spread to a general term when the Soto seller
closed around 1991.
The development of Soto Betawi
In its presentation, Soto Betawi is usually added to tomatoes, leeks, celery and fried onions.
The part that should also not be left out of Soto Betawi is emping. Soto Betawi is very
delicious to eat with warm rice, crispy chips, chili, lime and fresh pickles. Soto Betawi has a
distinctive savory taste that is different from other Soto. The mixture of coconut milk and
milk provides a combination of savory taste of coconut milk with a creamy sensation from
milk. If you don't like offal, you can order soto betawi with only beef filling. Soto Betawi is a
great culinary choice for your lunch.
Ingredients

Soto

 1 kilogram beef shank (Indonesian: daging sengkel)

 500 gram honeycomb tripe (Indonesian: babat sapi)

 5 stalks lemongrass (Indonesian: sereh) , bruised and knotted

 3 Indonesian bay leaves (Indonesian: daun salam)

 1 liter fresh milk

 1 liter water

 500 ml coconut milk

 1 tablespoon salt

 5 kaffir lime leaves (Indonesian: daun jeruk)

Grind the following into spice paste

 100 gram shallots (Indonesian: bawang merah)

 4 cloves garlic (Indonesian: bawang putih)

 1 inch ginger (Indonesian: jahe)


 2 inch galangal (Indonesian: lengkuas)

 5 candlenut (Indonesian: kemiri)

Garnishes and accompaniments

 2 tomatoes, cut into 1/2 inch cubes

 2 potatoes, cut into 1/2 inch cubes and fried

 2 scallions, thinly sliced

 2 tablespoon deep fried shallot flakes (Indonesian: bawang goreng)

 emping (a.k.a. melinjo crackers)

 10 kaffir limes (or about 3 regular limes)

 sweet soy sauce (Indonesian: kecap manis)

 steamed white rice

 acar (Indonesian pickle)

Instructions

1. Boil together beef shank, honeycomb tripe, lemongrass, daun salam(Indonesian


bay leaves), milk, and spice paste over medium high heat in a soup pot. Once it
reaches a rolling boil, reduce the heat to a simmer, cover the pot, and continue
cooking until the meat and tripe are tender, about 2 hours.

2. Remove the meat and tripe from the pot to cool. Once they are cool enough to
handle, cut into bite-size pieces, about 1/2 inch cubes.

3. Optional step: Strain the soup to remove any impurities and scums to get a clear
soup, then return the strained soup to the soup pot.

4. Return the pieces of meat and tripe into the pot, add water, coconut milk, salt, and
bring to a boil. Reduce heat and simmer for another 30 minutes.

5. Turn off the heat, discard the lemongrass and bay leaves. Stir in kaffir lime
leaves.

6. Serve the soup (soto) in soup bowls. Garnish each bowl with tomato and fried
potato cubes, and top with sliced scallions, shallot flakes, and emping. Let each
person add as much lime juice and sweet soy sauce to their soup. The soup (soto)
is traditionally eaten with steamed white rice and a side of acar.

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