Soto Betawi With Milk And What Are The Soto Betawi Fillings

What are the Soto Betawi Fillings?

The filling for Soto Betawi with coconut milk is the same as the other Soto Betawi fillings, using pieces of beef and offal. complementary ingredients: 2 steamed potatoes. 2 tomatoes. 2 spring onions. fried onion. fried chips. lime. chili sauce.

What Meat Soto Betawi Use?

Apart from beef, offal such as lungs, intestines, and tripe are also used as the raw material for this soup. Soto Betawi soup has a thick texture and a savory taste because it uses coconut milk.

What are the characteristics of Soto Betawi?

The main characteristic of Soto Betawi is the use of quite a lot of spices. the amount of spices in the soto sauce is also quite a lot so it feels very good. In addition to flavoring the soto, the presence of spices is also useful for eliminating the fishy taste of offal.

Where did Soto Betawi come from?

Soto Betawi is a typical Soto from the DKI Jakarta area. Like soto Madura and Soto Eldest, Soto Betawi also uses offal. in addition to the viscera, often other organs are also included, such as the eyes, torpedo, and liver.

Ingredients for Soto Betawi with Milk

1000 g beef, cut into pieces (if there is balungan it is better for the broth or you can add various other offal such as lungs and tripe)
300 ml liquid milk

Ground spices

8 red onions
4 cloves garlic
4 candlesticks
cup nutmeg
Thumb of ginger

Other Seasonings

3 cm cinnamon (I used crumbs)
5 cloves
3 grains of cardamom
3 pcs of flower
3 lime leaves
4 bay leaves
1 tbsp pepper powder
tsp cumin powder
1 bks beef broth
2 tbsp salt
2-3 tbsp sugar

Complementary

red tomatoes
leek
fried onion
lime
fried chips
chilli sauce

How to Make Soto Betawi with Milk

1. Bring the water to a boil, then boil the meat with bay leaves and galangal until the meat is tender, then cut into pieces
2. Saute ground spices, add bay leaf, lime leaf, cardamom, star anise, cloves, cinnamon, cumin, ground pepper and cook until cooked. (Note: for spices, you can add it when boiling the meat, if that's done, there's no need to add spices when sautéing the spices)
3. Once cooked, put the spices into the meat stew, season with salt, sugar and powdered broth and add the milk, then mix well.
4. After boiling, put the balungan and a few pieces of meat into the sauce. Don't forget to taste correction