Soto Tangkar Iga Sapi ala Betawi
Ingredients:
- 1 kg beef ribs
- 1.5 liters water
- 2 stalks lemongrass
- 4 kaffir lime leaves
- 3 bay leaves
- 1 thumb-sized piece of galangal
- Salt and stock powder to taste
- 1 tablespoon shaved palm sugar (or brown sugar)
- 300 ml coconut milk (I use 1 box of Kara coconut milk, 200 ml)
Spice Paste:
- 3 large red chilies
- 8 shallots
- 5 cloves garlic
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of turmeric
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon cumin seeds
- 1 tablespoon coriander seeds, toasted
- 5 candlenuts, toasted
Garnishes:
- Fried shallots
- Chopped spring onions
- Diced tomatoes
- Diced potatoes, fried
- Melinjo crackers (emping)
- Bird’s eye chili sauce (sambal rawit)
- Lime wedges
Instructions:
-
Prepare the Beef Ribs: Begin by boiling the beef ribs until they are tender. You can use a pressure cooker or cook them over very low heat. Once tender, drain the ribs and strain the broth. (For a slow cooker method: cook on high for 7 hours or until the ribs are tender).
-
Sauté the Spice Paste: Heat a little oil in a pan, then sauté the spice paste along with the whole spices until they are fragrant and well-cooked.
-
-
Combine Ingredients: Add the beef ribs and the strained broth back into the pot with the sautéed spices. Bring to a boil.
-
Season the Soup: Season with salt, shaved palm sugar, and stock powder to taste. Allow the soup to come to a boil once again.
-
Add Coconut Milk: Slowly add the coconut milk, stirring gently until the soup comes to a boil again. This should take about 5 minutes. Ensure the soup is well-cooked to avoid it spoiling quickly.
-
Serve: Serve the Soto Tangkar hot, garnished with fried shallots, chopped spring onions, diced tomatoes, fried diced potatoes, melinjo crackers, bird’s eye chili sauce, and lime wedges.
Enjoy the rich and aromatic flavors of this traditional Betawi dish, perfect for a comforting meal.
