Soto Betawi
Indonesian
Ingredients
PREPARE
Material A:
-400 grams of beef organ meat
-2000 ml of boiling water
-5 bay leaves
Material B:
-150 grams of pulmonary tissue
-150 grams of tendons
-1500 ml of boiling water
Material C:
- 250 ml of instant coconut milk
- 1 package of PAZAR Jakarta Style Soup Seasoning (100g)
SUPPLEMENTARY RESOURCES
- 1 tomato, finely sliced
- 2 stalks of scallions, finely sliced
- 1 potato, boiled, fried whole, and diced
- sweet soy glaze
- lime
- Fried Shallots Market
crispy fries
Material A:
-400 grams of beef organ meat
-2000 ml of boiling water
-5 bay leaves
Material B:
-150 grams of pulmonary tissue
-150 grams of tendons
-1500 ml of boiling water
Material C:
- 250 ml of instant coconut milk
- 1 package of PAZAR Jakarta Style Soup Seasoning (100g)
SUPPLEMENTARY RESOURCES
- 1 tomato, finely sliced
- 2 stalks of scallions, finely sliced
- 1 potato, boiled, fried whole, and diced
- sweet soy glaze
- lime
- Fried Shallots Market
crispy fries
Preparation
1. Cook Ingredient A until tender, then remove it. Cut into cubes and set aside. Add water until the total volume reaches 2500 ml of stock.
2. Cook the ingredients individually until tender, then remove. Cut into cubes and set aside.
3. Combine Ingredient A with Ingredient C and cook over low heat, stirring continuously until the mixture reaches a boil, approximately 5 minutes.
4. Prepare a bowl: Combine the meat, lungs, tendons, tomato slices, potatoes, and spring onions. Pour the soto broth into the bowl. Serve with lime juice, sweet soy sauce, PAZAR Fried Onions, and emping to taste.
2. Cook the ingredients individually until tender, then remove. Cut into cubes and set aside.
3. Combine Ingredient A with Ingredient C and cook over low heat, stirring continuously until the mixture reaches a boil, approximately 5 minutes.
4. Prepare a bowl: Combine the meat, lungs, tendons, tomato slices, potatoes, and spring onions. Pour the soto broth into the bowl. Serve with lime juice, sweet soy sauce, PAZAR Fried Onions, and emping to taste.
