Recipe of Award-winning SOTO BETAWI KUAH SANTAN (SPICED SOUP)
Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Award-winning SOTO BETAWI KUAH SANTAN (SPICED SOUP). One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook SOTO BETAWI KUAH SANTAN (SPICED SOUP) using 22 ingredients and 4 steps. Here is how you cook it.
Soto (traditional Indonesian soup) is widely enjoyed throughout Indonesia and every region has its own specialty soto. In Jakarta, the de facto soto is soto betawi, where it can be found everywhere, from side street food carts, hole-in-a-wall places, food courts in malls, upscale restaurants, all the way to five-star hotels.
Each place will have their own way of preparing soto betawi, with a highly guarded blend of secret spices, and each with fierce die-hard fans touting theirs has got be the one offering the most original and most delicious soto betawi.
And here is my SOTO BETAWI KUAH SANTAN made in Australia, so tasty , yummy and delicious 💯👍💖
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Ingredients and spices that need to be Make ready to make SOTO BETAWI KUAH SANTAN (SPICED SOUP):
- 5 tablespoons oil
- 3 salam leaves (or by leaves as a substitute)
- 5 cm cinnamon stick
- 1/2 nutmeg, bruised
- 500 gram brisket/ ribs
- 500 cc thick coconut milk
- 2 spring onions, finely sliced
- 2 sprigs Chinese parsley, finely chopped
- 2-3 tomatoes, cut into wedges
- 3 tablespoon fried shallots for garnish
- 1 lime juice, sliced to serve
- to taste Sweet Soy Sauce
- And crackers
- Spices and Ground :
- 6 cloves garlic
- 7 shallots
- 2 cm chopped ginger
- 2 cm chopped galangal
- 1 teaspoon coriander
- 1-2 teaspoon peppercorns
- 1 teaspoon cumin, roasted
- 5 candlenuts, roasted
Instructions to make SOTO BETAWI KUAH SANTAN (SPICED SOUP)
- Saute the ground spices, salam leaves, cinnamon stick and nutmeg until fragrant.
- Then add the brisket and stirr well. Pour in the stock and simmer over low heat until cooked.
- Add coconut milk, and continue to stir from time to time. And simmer over low heat until fragrant.
- Serve in a bowl, then add chinese parsley, spring onions and tomatoes. Garnish with a sprinkle of Fried shallots and pour the hot gravy over. Serve with sliced lime, sweet soy sauce, crackers and spicy sambal and warm rice.
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