Recipe: Soto Betawi

Soto Betawi

Material:

* Brisket Meat, 150 grams
* Jerohan (lung, colon, beef, tripe, heart, spleen), 350 grams, cleaned
* Water, 1 liter
* Coconut milk, 400 ml
* Oil, 3 tablespoons, for frying

Subtle Seasonings:

* Red onion, 4 cloves
* Garlic, 3 cloves
* Ginger, second segment
* Cumin, 1 / 4 teaspoon
* Pecan, 25 grams
* Coriander, 1 / 2 teaspoon
* Salt, 1 teaspoon
* Caster sugar, 1 teaspoon

Other spices:

* Lengkuas, 2 cm, crushed
* Citronella one sticks, crushed
* Leaves greetings, one sheet
* Leaves of orange, 3 sheets

Complement:

* Emping
* Tomato red
* Leaves onion, diced
* The leaves of celery, minced

How to cook Soto Betawi:

1. Boil meat in water along jerohan until soft, remove and cut into pieces.
2. Heat a little oil, saute ground spices with lemon grass, galangal, bay leaves and lime leaves until fragrant, then pour in the stew meat and cook until the spices to infuse.
3. Add the thick coconut milk and meat in the cooking water, cook until boiling, remove from heat.
4. Serve the soup with complement.

Serves 4 Soto Betawi