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Betawi Soto Tangkar Recipe



Ingredients and spices:

  • 750 grams of brisket (beef)

  • 1 liter of water

  • 3 cm of galangal, crushed

  • 5 lime

  • leavesbay leaves

  • 22 lemongrass stalks, crushed

  • 5 cm ginger, crushed

  • 10 cm cinnamon

  • 8 cloves

  • 500 ml coconut milk from 1 coconut grains

  • 2 red tomatoes, split into 6 parts

  • 2 tablespoons of oil for sauteing ground

spices Ground spices:

  • 9 red onions

  • 5 cloves of garlic

  • 5 large red chilies

  • 5 cm turmeric, roasted

  • 5 candlenuts, roasted

  • 1 teaspoon cumin, roasted

  • 1 tablespoon coriander, roasted

  • 1 tablespoon salt (if you're not sure, you can add salt later)

  • 1 tablespoon pepper

Complements:

  • Sliced ​​scallions, fried onions, sweet soy sauce, boiled chili sauce, sliced ​​tomatoes, limes and chips

How to make the Most Delicious Betawi Original Soto Tangkar:

  1. Boil beef until soft, remove. Once cool, cut into pieces according to taste (not too small. Set aside. Do not throw away the meat (broth) boiled water, transfer it while filtered to a new pot.

  2. Saute the ground spices with galangal, lime leaves, bay leaves, lemongrass, ginger, wood sweet and cloves until fragrant then add to the broth (meat stew), cook until boiling.

  3. Add coconut milk and meat stew, cook until it boils again, don't forget to stir often so the coconut milk doesn't break. Taste test. Turn off the heat.

  4. Prepare a bowl, add sliced ​​tomatoes, pour the gravy along with the contents.

  5. Serve warm, sprinkled with spring onions and fried onions, complete with boiled chili sauce, sweet soy sauce, tomato slices, chips and limes.

  6. Soto Tangkar Betawi can be served with white rice, rice cake or ketupat

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