Soto Betawi (Jakarta Beef Soup)

Ingredients

• 500g beef (sirloin, shank, or combination), cut into bite-sized pieces
• 250g beef offal (tripe, lungs, liver), optional, cleaned and cut
• 750ml thin coconut milk
• 500ml thick coconut milk
• 200ml fresh milk (full cream or evaporated milk)
• 2 large potatoes, peeled, sliced thick, and fried until golden
• 1 large tomato, cut into wedges
• 2 spring onions, sliced
• 2 celery stalks, sliced
• Fried shallots for garnish
• Emping (Melinjo crackers) for serving
• Limes, for serving
• Steamed rice for serving

Ground Spice Paste:

• 8 shallots
• 5 cloves garlic
• 4 candlenuts, roasted
• 2 cm ginger
• 2 cm turmeric, roasted
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp white pepper

Whole Spices:

• 2 stalks lemongrass, bruised
• 2 cm galangal, bruised
• 3 bay leaves
• 3 kaffir lime leaves
• 3 cardamom pods
• 3 cloves
• 1/4 tsp nutmeg powder (or 1/4 whole nutmeg, grated)
• 1 small cinnamon stick
• 2 tbsp cooking oil
• Salt to taste
• 1 tsp sugar (or palm sugar) to taste

Instructions

1. Boil the beef and offal (if using) in water until tender. Drain, discard the water, and cut the beef/offal into smaller, desired pieces. Set aside.
2. Heat cooking oil in a large pot or wok. Sauté the ground spice paste until fragrant and slightly browned, about 5-7 minutes.
3. Add all the whole spices (lemongrass, galangal, bay leaves, kaffir lime leaves, cardamom, cloves, nutmeg, cinnamon stick) to the pot. Sauté for another 2 minutes until very aromatic.
4. Add the cooked beef and offal to the pot with the sautéed spices. Stir well to coat.
5. Pour in the thin coconut milk. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, allowing the beef to absorb the flavors.
6. Add the thick coconut milk and fresh milk (or evaporated milk). Stir continuously to prevent the coconut milk from curdling. Bring to a gentle boil, then reduce heat and simmer for another 10-15 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld.
7. Season with salt and sugar to taste. Adjust as needed.
8. To serve: Place a portion of fried potato slices, beef, and offal into individual serving bowls.
9. Ladle the hot Soto Betawi soup generously over the contents of the bowl.
10. Garnish with sliced tomatoes, spring onions, sliced celery, and a generous sprinkle of fried shallots.
11. Serve immediately with emping, a squeeze of fresh lime juice, and steamed rice on the side.