|Soto Betawi, Indonesia|
Soto Betawi Ingredients
Cow tripe 150 grams
Pulmonary cow weighing 150 grams
Brisket or beef shank meat as much as 300 grams
150 grams of cow intestines
500 ml coconut milk is watered as much as
200 ml of milk cows as
1/2 L of water to boil approximately 1.5 liter
3 tablespoons oil, for frying
How To Make Soto Betawi
- Meat boiled beef shank and brisket with water, boiled briefly until the meat changes color, then drain and discard the cooking water first, then the meat was boiled with 1.5 liters of water and 1 tablespoon salt, boil until the meat tender beef shank and brisket. Lift drain and cut into diced and set aside broth.
- Boil all jerohan meat until tender and drain, then dispose of boiled water because water stew meat broth that we use as a soup broth. Cut the tripe, lungs and intestines into small size.
- Heat broth over medium heat then saute ground spices, bay leaves and lemongrass with cooking oil until cooked and fragrant, stir the seasoning immediately enter into broth, stirring until blended. Insert pieces of meat and bowel into the broth and then add the milk and coconut milk, stir stirring until the sauce boil and add salt to taste soup can taste that fits in (after the incoming milk continues to stir stir to coconut milk not broken / split with broth). Turn off the heat and serve.