This food from the pride of Jakarta is called Soto (soup) Betawi, and is one of the most popular types of Indonesian Soto (soup). The term Soto Betawi was present in Indonesian Culinary Cuisine around 1970s, but that does not mean that there was no Soto before that year, this menu has existed much longer than the term appeared. The first to popularize and the first to use the word Soto Betawi was a soto seller named Lie Boen Po. Lie Boen Po Warung (local stalls or shop) is located in the Lokasari Peoples Amusement Park THR Taman Hiburan Rakyat Park or Prisen Park, now called Jalan Mangga Besar Jakarta. However, in 1991 the Lie Boen Po shop was closed, and by that time there were more and more other places that used the term Soto Betawi.
Soto (soup) Betawi is the most popular soup in the Jakarta area, besides pure meat, Soto Betawi also uses organ meats, in addition to organ meats, often other organs are included, such as : Eyes of cows and goats, Penises of cows and goats, Liver of cows and goats, Scrotum Cows and goats. Beef and Goat is a mixture in Soto Betawi. Betawi soto broth is a mixture of coconut milk and pure cow's milk. These two mixes make the Soto Betawi taste so unique and tasty.
If we look at the historical side of the origin of this food, it is heavily influenced by the influence of Chinese culture. Actually, Soto is a typical Chinese food called Caudo and has assimilated language in Javanese pronunciation, so it is called Soto or Coto. Caudo is a soupy dish that contains Javanese spices mixed with offal and various parts of beef. However, the Soto dish is not exactly the same as the Caudo, because the spices used in the Caudo are adapted to the assimilation of various cultures mixed in Java, one of which is that the Soto seasoning is also influenced by an Indian touch that uses turmeric such as Indian curry dishes, and also from local Javanese spices such as candlenut or lime which adds freshness to the sauce, and what is unique is that every city in Java has the characteristics of the Soto seasoning that tastes different between one city and another.
In my opinion, when talking about Soto Betawi, the seasoning cannot be separated from the use of coconut milk, and it is served with beef, tomatoes, and a sprinkling of chips, but many also enjoy it with the addition of beef offal so that the taste will be maximized, To be honest, this menu is not friendly for people who are maintaining weight gain, but don't worry, the developments in making this soup are getting more and more innovative, many modify the use of seasonings and coconut milk sauce which contains high saturated fat and is replaced by low fat milk sauce which is low in fat, such as modifying it with almond milk sauce to make it more nutritionally dense. It can be said that the taste of the modified Soto is not as delicious and as stable as the original version, but its healthy content makes you maintain your weight after eating this Soto Betawi.
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The tour with Java Private Tour is very flexible (depends condition of weather/traffic jam, we do not charge an overtime charge, and during the trip, we were able to introduce various traditional Javanese Culinary Delights – Java Private Tour Culinary Experience, which of course suits your appetite, and of course the hygiene and health factors are the main factors when we refer them to you. If you prefer American, European, Indian, Asian cuisine, or one that suits your country of origin, we will also reference it, the point is we are very flexible.
