Soto Betawi

Soto Betawi
Heat cooking oil in a wok for deep-frying (optional). Skip the steps 1-6 if there is no emping.
Put emping into the hot oil.
Fry emping until they are fully puffed.
Remove from hot oil.
Transfer to a double layer of kitchen paper to drain.
Put aside.
Prepare ingredients for the soto (soup).
Hard boil 3 eggs.
Prepare 2-3 liters of water in a cooking pot. For the impatient: use beef broth instead of water.
Put 300-400 grams beef bone into the water.
Add 800-1000 grams beef.
Bring to boil.
Skim off the foam that rises to the top.
Add 1 tablespoon salt.
Add pieces of 2 centimeters of galangal.
Add pieces of 2 stalks of lemon grass.
Turn heat to medium. Simmer until the meat is cooked.
Take out the meat from the broth.
Cut cooked meat into bite-sized pieces.
Put them back into the boiling broth and continue simmering.
Add chunks of 1 onion to a food processor.
Add 3-4 garlic cloves.
Add chunks of 2-3 centimeters of ginger.
Add 5 candlenuts.
Add 1 tablespoon of coriander seed powder.
Add 1 teaspoon of cumin seed powder.
Add 1 teaspoon of turmeric powder.
Add 1/2-1 teaspoon of pepper powder.
Add 1 teaspoon of sugar.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a pan.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add the spice mix to the cooking broth.
Stir briefly.
Add 400-500 ml coconut milk.
Add 400-500 ml water.
Continue simmering. The longer the better.
Heat 1-1,5 liter of water in a cooking pot.
Put 150-200 grams rice noodles into the boiling water. Cook for 2-3 minutes or until al dente.
Chop 2-3 scallions finely.
Chop 2-3 tomatoes finely.
Take cooked rice noodle and put in a small bowl.
Add chunks of cooked meat to the noodle.
Pour enough broth over the noodle and meat chunks.
Sprinkle with chopped scallions.
Sprinkle with fried onion.
Add chopped tomato.
Serve with egg- and lime wedges, fried emping and perkedel kentang.


Soto, sroto, tauto or coto is a traditional soup mainly composed of broth, meat and vegetables. It is a common dish, found in many regional variations of Indonesian cuisine. Normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.

Soto Betawi, made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato.

It's served with perkedel kentang and emping (crisp crackers with a bitter edge, made from the fruit of melinjo).


800 grams beef (800-1000 grams)
300 grams beef bone (300-400 grams)
2 eggs (2-3)
1 onion (or red onion)
3 cloves garlic (3-4 cloves)
2 ginger (2-3 cm)
2 galangal (2 cm)
2 lemon grasses
5 candlenuts (substitute: almonds)
1 tablespoon coriander seed powder
1 teaspoon cumin seed powder
1 teaspoon turmeric powder
1 teaspoon pepper powder
1 tablespoon salt
400 milliliters coconut milk (400-500 ml)
2 scallions (2-3)
2 tomatoes (2-3)
150 grams glass noodles or rice noodles (150-200 grams)
2 tablespoons cooking oil (2-3 tablespoons)
1 lime
  fried onion
  sweet soy sauce
  chili sauce
  perkedel kentang (optional)
  emping (crisp crackers with a bitter edge; made from the fruit of melinjo; optional)