Soto Indonesian traditional 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 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 is usually prepared with beef, which is boiled with aromatic herbs like lemongrass and Indonesian bay leaves, and flavored with candlenut, galangal, garlic, and shallots, and finally often a combination of both fresh cow milk and coconut milk are added to make the soup creamy. The soup is usually served in a bowl, topped with some crispy fried shallots, and eaten with a plate of rice, and some Indonesian pickles known as acar. Eating Soto Betawi when I was in Jakarta was one of the culinary highlights for me. It’s truly an incredible dish that you can’t you cannot source local ingredients like candlenuts or galangal, be creative and replace them with macadamias and turmeric. It’s worth the effort!” Cuisine Indonesian Yields 8 servings Calories 415 calories Prep 30 minutes Cook 2 hours 30 minutes Total 3 hours Keywords beef, rice Ingredients1 kilogram beef shank500 gram honeycomb tripe Indonesian babat sapi5 stalks lemongrass, bruised and knotted3 Indonesian bay leaves 1 liter fresh milk1 liter water500 ml coconut milk1 tablespoon salt5 kaffir lime leaves100 gram shallots to be grind4 cloves garlic to be grind1 inch ginger to be grind2 inch galangal to be grind5 candlenut to be grind2 tomatoes, cut into 1/2 inch cubes garnish2 potatoes, cut into 1/2 inch cubes and fried garnish2 scallions, thinly sliced garnish2 tablespoon deep fried shallot flakes garnishemping melinjo crackers garnish10 kaffir limes or about 3 regular limes garnishsweet soy sauce garnishsteamed white riceacar Indonesian pickle garnishHow to CookBoil together beef shank, honeycomb tripe, lemongrass, daun salamIndonesian bay leaves, milk, and spice paste over medium high heat in a soup pot. Once it reaches a rolling boil, reduce the heat to a simmer, cover the pot, and continue cooking until the meat and tripe are tender, about 2 the meat and tripe from the pot to cool. Once they are cool enough to handle, cut into bite-size pieces, about 1/2 inch step Strain the soup to remove any impurities and scums to get a clear soup, then return the strained soup to the soup the pieces of meat and tripe into the pot, add water, coconut milk, salt, and bring to a boil. Reduce heat and simmer for another 30 off the heat, discard the lemongrass and bay leaves. Stir in kaffir lime the soup soto in soup bowls. Garnish each bowl with tomato and fried potato cubes, and top with sliced scallions, shallot flakes, and emping. Let each person add as much lime juice and sweet soy sauce to their soup. The soup soto is traditionally eaten with steamed white rice and a side of acar.