Soto Betawi with a Twist

Ingredients

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 3 kaffir lime leaves 3 kaffir lime leaves
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon chili paste or 2 fresh chili peppers, finely chopped (adjust according to spice preference) 1 tablespoon chili paste or 2 fresh chili peppers, finely chopped (adjust according to spice preference)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon sweet soy sauce 1 tablespoon sweet soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Fried shallots, for garnish Fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro and green onions, chopped, for garnish Fresh cilantro and green onions, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
2. 2.
   Add the beef chunks to the pot and cook until browned on all sides.
3. 3.
   Add the chili paste or fresh chili peppers, lemongrass, galangal, and kaffir lime leaves to the pot. Stir well to combine.
4. 4.
   Pour in the beef broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
5. 5.
   Add the diced potatoes and tomatoes to the pot. Continue simmering for another 15-20 minutes, or until the potatoes are cooked through.
6. 6.
   Stir in the tamarind paste and sweet soy sauce. Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass, galangal, and kaffir lime leaves from the pot.
8. 8.
   Serve the Soto Betawi hot, garnished with fried shallots, lime wedges, and a sprinkle of fresh cilantro and green onions. Accompany with steamed rice on the side.

Treat your ingredients with care...

• Beef — For a more tender result, choose cuts of beef that are suitable for slow cooking, such as chuck roast or beef shank.
• Galangal — If you can't find fresh galangal, you can substitute it with galangal powder or ginger.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. Just remember to remove them before serving.

Tips & Tricks

• To save time, you can use store-bought beef broth instead of making your own.
• Adjust the spiciness of the soup by adding more or less chili paste or fresh chili peppers.
• For a creamier texture, you can blend a small portion of the soup and then mix it back into the pot.
• Squeeze some lime juice over the soup just before serving to enhance the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Soto Betawi with steamed rice on the side to make it a complete and satisfying meal. The rice can be enjoyed on its own or mixed into the soup for added texture.

Presentation advice

When serving the Soto Betawi, make sure to ladle the soup into bowls and arrange the beef chunks, potatoes, and tomatoes beautifully on top. Garnish with fried shallots, lime wedges, and a sprinkle of fresh cilantro and green onions for an appetizing presentation.