Betawi Beef Foot Soup with Creamy Coconut & Spices

Betawi-Style Soto Santan Kaki Sapi

Discover a traditional Indonesian delight with this rich and aromatic Soto Santan Kaki Sapi, a beloved Betawi-style soup that showcases tender beef feet simmered in a creamy coconut broth. Perfect for a comforting meal, this dish combines a medley of aromatic spices and fresh herbs for a truly memorable experience.

Ingredients:

For the Soup:

• 1 beef foot (kaki sapi)
• 400 ml coconut milk (santan)
• 2 potatoes, cut into halves
• 2 scallions (daun bawang)
• 1 lime (jeruk limo), juiced
• 2 tomatoes, chopped
• 1 cup emping (crackers)
• 2 tablespoons fried shallots (bawang goreng)
• 1 stalk lemongrass (daun sereh), bruised
• 2 bay leaves (daun salam)
• 3 kaffir lime leaves (daun jeruk)
• 1-inch piece ginger (jahe), sliced
• 1 cinnamon stick (kayu manis)
• 1-inch piece galangal (lengkuas), sliced

For the Spice Paste:

• 1 teaspoon black peppercorns (lada)
• 1 teaspoon cumin seeds (jinten)
• 1 teaspoon coriander seeds (ketumbar)
• 1/4 teaspoon nutmeg (pala)
• 2 candlenuts (kemiri)
• 4 shallots (bawang merah)
• 4 cloves garlic (bawang putih)

Steps:

1. Prepare the Beef Foot:
   Begin by cleaning the beef foot thoroughly. To expedite the cooking process, you can pressure-cook the beef foot. If using a regular pot, boil the beef foot briefly to remove excess fat. Discard the initial boiling water, then transfer the beef foot to a pressure cooker for tenderization.

2. Make the Spice Paste:
   In a mortar and pestle or a blender, grind the black peppercorns, cumin seeds, coriander seeds, nutmeg, candlenuts, shallots, and garlic into a smooth paste. This aromatic spice paste will form the base of your soup’s flavor.

3. Cook the Soup:
   Heat a generous amount of oil in a pan over medium heat. Sauté the spice paste until fragrant and slightly browned. Gradually add the diluted coconut milk (santan encernya), stirring constantly to combine with the spices. Once well-mixed, add the thick coconut milk (santan kentalnya), along with the lemongrass, bay leaves, kaffir lime leaves, galangal, and cinnamon stick. Allow the mixture to simmer gently.

4. Season the Soup:
   Add salt and seasoning to taste, adjusting according to your preference. Allow the flavors to meld together and the broth to reduce slightly, achieving a rich, creamy consistency.

5. Prepare the Potatoes:
   While the soup is simmering, cut the potatoes into halves and fry them in hot oil until they are golden brown. This will add a delicious texture to your soup.

6. Finish and Serve:
   Once the beef foot is tender and the flavors have developed, add the fried potatoes, chopped tomatoes, and scallions to the pot. Stir well to combine. Serve the soup hot, garnished with fried shallots and accompanied by emping crackers. Squeeze fresh lime juice over the top for an extra zing.

Enjoy your Soto Santan Kaki Sapi, a flavorful and hearty Betawi-style soup that’s sure to impress your family and friends!