Recipe Soto Betawi from Jakarta

Soto Betawi


250 gr brisket
150 gr lung
150 gr intestine
150 gr tripe
500 ml fresh milk / coconut milk
1500 ml of water
3 tablespoons cooking oil

Ground Spices:

3 pcs red chillies
10 pcs shallots
7 pcs garlic
1 teaspoon pepper
1 slice ginger
2 tsp cumin
4 bay leaves
2 stalk lemongrass, geprek
1 teaspoon ground cloves
5 tablespoons cooking oil


2 pcs tomato slices
1 stalk spring onion, finely sliced
1 stalk celery, finely sliced
Fried onions, fried chips, chili sauce, pickles

How to make:

Boil the meat and 1 tablespoon salt until tender, remove the meat, diced, put into the soup again.
Separately jerohan boiled until soft, discard the water. Cut lungs, tripe and intestines. Set aside.
Saute all ingredients enter into the broth, also enter jerohan who have been cut. Add the milk, bring to a boil.
Serve the soup in a bowl, put sliced ​​tomatoes, celery and leeks fried onions. Serve along with chips, chili and pickles in a separate place.
If you like cumin oil, give 1 tablespoon cumin oil into a bowl of soup when steaming hot broth. Let the broth cumin oil melted together. Soto ready to eat.

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