SOTO BETAWI

Ingredients:

• 150 grams of brisket
• 350 grams of innards (lung, intestine beef, tripe, liver, spleen), clean
• 1 liter of water
• 400 ml coconut milk
• 3 tbsp oil for sauteing

Ground spices:

• 4 pieces of red onion
• 3 cloves of garlic
• 2 segment ginger
• 1/4 tsp cumin
• 25 grams of candlenut
• 1/2 tsp of coriander
• 1 tsp salt
• 1 tsp sugar

Other spices:

• 2 cm of galangal, crushed
• 1 stalk lemongrass, crushed
• 1 sheets bay leaves
• 3 sheets lime leaves

Complements:

• Chips
• Red tomatoes
• Scallions, cut into pieces
• Celery, minced

How to make Soto Betawi:

1. Boil meat with innards in water until soft, remove from  heat and cut into pieces.
2. Heat a little oil, saute ground spices with lemongrass, galangal, bay leaves, and lime leaves until smell, then put the stew meat and cook until the spices to infuse.
3. Add thick coconut milk into water stew, cook until boiling, remove from heat.
4. Served soto with complements.