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Wednesday, November 16, 2011

Soto Betawi (Beef in Coconut Soup Betawi Style)




In Indonesian & English

Bahan
-  ½ kg Daging+½ kg Jeroan (1 kg daging)         -  2 Belimbing wuluh-belah 2 (optional)
-  ½ kg Tulang soup sapi, 2 cm Jahe, 2 lt Air    Haluskan:
-  3 Daun Salam, 4 Daun Jeruk, 3 st Gula mrh   -  1 st Ketumbar & 8 Kemiri-sangrai
-  1 Pekak, 2 Sereh-geprek, 1 sm Kecap mns     -  ½ st Jintan & 2 st Lada-sangrai
-  250 ml Santan, 250 ml Susu, 1 sm Mentega   -  1 st Pala, 2 cm Kunyit, 2 Cabai mrh
-  10 cm Kayu manis, 4 cm Lengkuas-geprek      -  8 Baw.mrh, 4 Baw.pth, 2 st Gula mrh
-  2 Asam, 1 Kapulaga, 2 Tomat-iris, Minyak      Pelengkap:
-  2 sm Kelapa parut-sangrai & hlskan, Garam     -  Sambal, Bawang goreng
-  3 Kentang-ptg2 & goreng, 2 Dn.baw-iris        -  Air jeruk nipis, Emping

Cara membuat
-   Potong besar2 daging & jeroan. Masak tulang, daging, jeroan, kayu manis, kapulaga, pekak, sereh, jahe & lengkuas dng air sampai bumbu meresap & daging empuk. Angkat daging, tiriskan kmd pth2 dadu uk ± 1 cm. Buang bumbu2 & tulang. Simpan 1½ liter kaldunya.
-   Larutkan 1 Asam, gula jawa & garam secukupnya dng 1 cup air. Remas2 daging dng larutan tsb. Biarkan min. 1 jam. Goreng daging di minyak panas hingga kecoklatan. Angkat, sisihkan.
-   Tumis bumbu hls & salam dng minyak hingga harum. Beri mentega, aduk hingga mentega leleh.
-   Mskkan bumbu hls, 1 asam, dn. jeruk, kelapa halus & belimbing wuluh ke dlm kaldu. Masak hingga rasa menyatu. Beri santan, susu, potongan daging & garam secukupnya sambil sesekali diaduk hingga mendidih. Angkat.
-   Susun kentang goreng, tomat & daun baw. di mangkuk2 saji, beri daging & kuahnya. Taburi bawang goreng. Hidangkan dng sambal, emping & irisan jeruk nipis.

Ingredients
-  ½ kg Beef+½ kg Offal (1 kg Beef), fry. Oil   -  250 ml Milk, 3 Potatoes-cut; then fry
-  2 tbsp grated Coconut-roasted, then grind    Grind into a paste:
-  ½ kg Beef soup bones, 2 cm Ginger            -  8 Candlenuts+1 tsp Coriander-roasted
-  4 Kaffir lime leaves, 1 tbsp Butter            -  ½ tsp Cumin+2 tsp Peppercorns-roasted
-  4 cm Galangal & 2 Lemongrass-bruised         -  2 tsp Palm sugar, 2 Red chilies
-  1 Star anise, 10 cm Cinnamon, 1 Cardamom   -  4 cloves Garlic, 2 cm Turmeric
-  250 ml Coconut milk, 2 Tamarind pulp, Salt   -  1 tsp Nutmeg, 8 Shallots
-  1 tbsp sweet Soy sauce 3 tsp Palm sugar      Complements
-  2 Green onions & 2 Tomato-cut, 2 lt Water  -  Melinjo oats cracker, Lime juice
-  3 Bay leaves, 2 Bilimbi fruit-halved (option)   -  Chili paste, Fried Onion

Directions
-   Cut the beef (& offal) into big chunks. Boil the bones, beef (& offal), cinnamon, cardamom, star anise, lemongrass, ginger & galangal until the flavor blended & the meat tender. Remove the meat from the broth; drain & then cut them into ± 1 cm dice form. Save 1½ liter of the broth. Discard the bones & spices.
-   Dissolve 1 tamarind pulp, palm sugar & enough salt in 1 cup of water. Squeeze the meat with the mixture. Let them stand for min 1 hour. Fry the meat in hot oil until they becomes a bit brown. Remove from the oil, drain & set aside.
-   Sauté the spices paste & bay leaves with little oil until fragrant. Stir in the butter until it melts.
-   Put the spices paste mixture, 1 tamarind pulp, kaffir lime leaves, ground coconut & bilimbi fruit into the broth pot. Cook until the flavor blended. Add in the coconut milk, milk, meat & enough salt to taste. Bring it to a simmer, stir occasionally. Remove from the heat.
-   Place the fried potatoes, sliced tomatoes & green onions in serving bowls. Pour in the soup & meat over. Sprinkle with fried onions. Serve the soup with the complements.

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