Soto Betawi (Jakarta coconut beef soup)

Ingredients

• 700 g beef stew meat such as chuck roast or chuck shoulder
• 1.5 l water
• 400 ml coconut milk
• 300 ml whole milk
• 180 g homemade Betawi spice paste
• 6 pieces shallots
• 4 cloves garlic
• 35 g unsalted macadamia nuts
• 20 g fresh ginger
• 20 g fresh or frozen galangal
• 10 g fresh turmeric or ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground white pepper
• 4 tbsp neutral oil
• 2 sprigs lemongrass
• 3 leaves Indonesian bay leaves (daun salam) or bay leaves
• 3 leaves makrut lime leaves
• 1 piece cinnamon stick
• 4 pieces whole cloves
• 3 pieces green cardamom pods
• 1 pinch ground nutmeg
• to taste fine salt
• 1 tsp granulated sugar
• 500 g potatoes
• 2 pieces ripe tomatoes
• 2 pieces scallions
• 30 g Asian fried shallots
• 40 g melinjo emping crackers
• 2 pieces limes
• 4 tsp sambal oelek

Method

1. Cut the beef into large, uniform pieces, cover with cold water in a stockpot, and bring gently to a simmer; skim the surface until the liquid is clear and smells clean.
2. Add the bruised lemongrass, Indonesian bay leaves, makrut lime leaves, cinnamon stick, cloves, and cardamom pods; simmer over low heat until the beef yields slightly to the tip of a knife.
3. Meanwhile, boil the potatoes whole or in large chunks until tender, then let cool slightly before cutting into bite-sized pieces for serving.
4. Saute the homemade Betawi spice paste in neutral oil over medium heat, stirring until it darkens slightly, turns glossy, and releases a mellow aroma of toasted nuts, shallots, and spices.
5. Stir the sauteed paste into the pot and continue simmering until the broth is deeply fragrant and the beef is melt-in-your-mouth tender yet intact.
6. Remove the beef and slice into bite-sized pieces, then strain the broth if a cleaner soup is preferred; return the meat to the pot with the seasoned broth.
7. Stir in the coconut milk and whole milk, then heat through without letting it boil vigorously; the broth should turn ivory, velvety, and lightly coat the back of a spoon.
8. Season with salt, sugar, and ground nutmeg, adjusting until balanced, savory, gently sweet, and spiced, then keep warm over a very gentle simmer.
9. Divide the potatoes and beef among serving bowls, ladle the piping-hot creamy broth over top, and garnish with tomato, scallions, fried shallots, emping, lime wedges, and sambal oelek right before serving.

Nutrition

Per serving

Energy

509.4 kcal

Protein

25.92 g

Carbohydrate

39.2 g

Fat

30.51 g

Fibre

11.21 g

Calcium

112.39 mg

Iron

4.29 mg

Magnesium

56.88 mg