Creamy Coconut Beef Soto Betawi
A rich and flavorful Indonesian coconut milk soup with tender beef, potatoes, and melinjo leaves. This version emphasizes the creamy coconut flavor and balances the spices for a comforting and satisfying meal.
Ingrediënten
- beef chuck
- potatoes
- tomato
- coconut milk
- water
- melinjo leaves
- spring onions
- fried shallots
- emping crackers
- lime wedges
- vegetable oil
- candlenuts
- garlic
- shallots
- ginger
- turmeric
- galangal
- lemongrass
- coriander powder
- cumin powder
- white pepper
- salt
- sugar
Bereidingswijze
- Heat vegetable oil in a large pot or Dutch oven. Saute the ground candlenuts, garlic, and shallots until fragrant.
- Add the bruised ginger, turmeric, galangal, and lemongrass. Continue to saute for another 2 minutes.
- Add the beef cubes and cook until browned on all sides.
- Pour in the water and bring to a boil. Reduce heat and simmer for about 30 minutes, or until the beef is tender.
- Add the potatoes and tomato. Cook until the potatoes are tender, about 10 minutes.
- Pour in the coconut milk and stir well. Add coriander powder, cumin powder, white pepper, salt, and sugar. Bring to a gentle simmer and cook for another 10 minutes, stirring occasionally to prevent the coconut milk from curdling.
- Add the melinjo leaves (if using) and cook for another 2 minutes.
- Taste and adjust seasoning as needed. Garnish with spring onions and fried shallots.
- Serve hot with emping crackers and lime wedges.
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