Soto Betawi / Batavian Style Soup

Soto Betawi, Indonesian Soup Recipe:

1 1/2 lb meat or mix (tripe, heart o lung) or 2 lb meat total
1 lb lean beef, cut into 1/2 inch
1/2 lb tripe, cut into 1/2 inch and or
1/2 lb heart, cut into 1/2 inch and or
1/2 lb lung, cut into 1/2 inch
1 stalk lemon grass, bruised
2 kaffir lime leaves
2 salam leaves
1/4 tsp turmeric
1 TB salt
2 inches ginger, sliced
4 cloves
pinch of nutmeg
1 stick cinnamon
2 cardamom pods
3 litre water
1 can coconut milk

In separate pots:
2 1/2 litre water x 2
2 inches ginger, bruised x 2
1 TB salt x 2
1/4 tsp turmeric x 2

Spice Paste:
1 tsp coriander
1/4 tsp cumin
10 shallots
4 garlic
3 candle nuts, fried till brown
1/4 tsp white pepper

Have 2 separate pots with 2 1/2 litre wate, ginger, turmeric and 1 TB salt. 1 pot for the tripe, the other pot for the lung or the hearts or both. Cook them until tender about 1 hour on medium Usually the heart & lung cook faster than the tripe. When they are all cooked, drain the water and rinse.

Chef's Note:I don't use the water from the tripe the hearts or lung usually. The broth will be from the meat we used here, this way the Soto will taste better.

In the 3rd pot, boil the beef in 2 1/2 litre water with all the ingredients. Skim off any foam or other impurities from the surface. When the water is clear, lower the heat to medium-low and simmer.
Meanwhile, prepared the Spice Paste, combine all the ingredients in the blender and process to a smooth paste. Pour into a wok and cook over-medium heat until the liquid almost gone. Add 6 TB oil and continue frying until fragrant. (about 4 minutes) Remove all the debris using a sifter at this stage. Add the Spice Paste into the meat broth. Add all the other meat into this broth and continue simmering until the meat are tender. Adjust the taste and soto is ready to serve.

Condiment To Serve:
2 medium potato, boiled
peeled when cool enough to handle
cut in half and fry until golden brown
2 tomatoes, quartered
3 stalk green onion, thinly sliced and mix with
3 stalk celery, top part only and thinly sliced
2 limes, quartered
And of course, plain white rice

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