Soto Betawi

Method

Grind the shallots, garlic, turmeric, ginger, galangal, candlenuts, dried chillies and coriander seeds into a smooth paste using a pestle and mortar or food processor. Heat oil in a large pot and fry this paste for 2-3 minutes until fragrant. Add the beef and offal, stirring well to coat in the spice paste, and fry for 5 minutes. Pour in the beef stock and bring to a boil, then reduce heat and simmer for 45 minutes until the meat is tender. Add the potatoes, coconut milk, palm sugar and salt, then simmer for a further 15 minutes until the potatoes are cooked through. Taste and adjust seasoning as needed. Ladle into bowls and garnish generously with fried shallots and fresh coriander leaves before serving hot.