Soto Betawi The Famous Delicious Food From Jakarta Indonesia

Soto Betawi is a soup that comes from the area of Jakarta, the capital of Indonesia. As well as soto Madura and eldest soup, soto Betawi also use innards. The term soto Betawi culinary dishes present in Indonesia between the years 1977-1978, but not bearti no soto before that year. The popularization and the first to use the word soto soto Betawi is a seller named Lie Boen Po in THR Lokasari/Prinsen Park, of course, with its own characteristic flavor. On this occasion we provide recipes on how to make a soto Betawi completely and easily. Let's follow more.

The Famous Food Soto Betawi From Jakarta Indonesia

Ingredients :

• 250 grams of meat sanding myopic
• 100 grams of lung
• 100 grams of tripe
• 100 grams of gut
• 750 ml of water
• 750 ml coconut milk
• 50 grams of milled toasted coconut
• 2 tablespoons oil for frying

Softened Seasoning :

• 1 tablespoon red pepper slices
• 3 tablespoons red onion slices
• 2 tablespoons garlic slices
• 1 teaspoon pepper
• 1 teaspoon ginger slices
• ½ teaspoon cumin
• 1 tablespoon salt

Other Seasonings :

• 2 bay leaves
• 1 stalk lemongrass, crushed
• 5 pieces of cloves

Complementary Dish :

• 3 tomatoes, chopped 6
• 2 potatoes, boiled, diced medium
• 2 tablespoons sliced ​​green onion
• Fried onion
• 100 grams of chips, fried pickled cucumber carrot
• 2 tablespoons sliced ​​celery

How To Make :

1. Boil the meat with 500 ml of water until tender, remove from heat and drain. Then cut into small dice, put it back into the cooking water.
2. Boil tripe, lungs, intestines with the rest of boiling water until tender. Lift, iris size of 2 cm and dispose of water boiled.
3. Saute all ingredients with 2 tablespoons of oil to scent out, insert it into the stew. Add coconut milk and roasted coconut milling, also sliced ​​offal enter the intestine, tripe, lungs. Simmer back.
4. Prepare a bowl of soup, put sliced ​​potatoes, and tomatoes, pour the soup broth and contents. Sprinkle top with leeks, celery, crackers, and fried onions. Serve hot.

This dish is made to 5 servings with an estimated nutrient content as follows :
1 Servings: 469 Calories
Protein: 26.2 grams
Fat: 27.4 grams
Cholesterol: 77 mg