Soto Tangkar Authentic Recipe

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Soto Tangkar is an authentic beef coconut soup from Jakarta, Indonesia with lots of condiments. The soup is very delicious with tender beef and tendon. Learn how to make it!

soto tangkar
Soto Tangkar

My mother used to buy soto tangkar from the street food stall near my house when I was a kid. She didn’t know how to make soto tangkar or maybe she didn’t like to cook it.

So my first soto tangkar experience was really a good one. Because the street food stall selling the soto tangkar was one of the most crowded street food stalls in that area. It was popular for its soto tangkar.

What is Soto Tangkar?

Soto Tangkar, a rich and aromatic Indonesian soup, originated from the Betawi culture in Jakarta. This dish got its influence from Arab and Dutch cuisines.

Soto tangkar uses beef ribs and a rich coconut-milk based broth. It is usually accompanied with a plate of steamed rice, sprinkled with crispy fried shallots and some pickles.

Even though soto tangkar was rooted in Jakarta, the capital city of Indonesia, you can find soto tangkar across Indonesia, with local taste adaptations. In some regions, it is spicier, while in others, it might be sweeter.

What is Inside Soto Tangkar?

You will find beef ribs, beef shank, tripe, intestines, and also liver in the broth. The choice is up to your preference. It is then served with sweet soy sauce, some crispy melinjo crackers (emping), crispy fried shallots, chili sauce and pickles.

Soto Tangkar and Soto Betawi Differences

Soto Tangkar and Soto Betawi are two almost similar dishes from Jakarta, Indonesia. There are differences in spices, cooking process, and history.

These two dishes have cultural background that rooted long time ago. The Betawi people are the ones who first introduced these soto recipes.

First, let’s dive into the ingredients!

Ingredients to Note

Meat – You can use beef shank, tendon, tripe, intestines. If you do choose tripe and intestines or liver, please boil them separately from the meat. And don’t forget to throw away the water after boiling.

Bone – Add a piece of bone to add more flavor to the broth.

Coconut milk – Use thick coconut milk in carton or can. This is more practical.

Soto Tangkar Recipe

Meat

  • 500 gr beef shank
  • 500 gr tendon
  • 1500 ml water
  • 200 ml thick coconut milk + 800 ml water
  • 1-2 pcs bone marrow

Spices A:

  • 10 shallots
  • 8 garlic
  • 8 candlenuts
  • 3 cm ginger
  • 3 cm turmeric
  • 10 big red chilis
  • 1 tsp cumin
  • 2 tsp ground coriander seeds
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves

Spices B:

  • 3 lemongrass stalks
  • 3 pcs bayleaves
  • 3 pcs lime leaves
  • 5 cm galangal

Seasonings:

  • 2 tbsp sugar
  • 3 tsp salt
  • 1 tsp mushroom powder
  • 1 tsp pepper

Chili Sauce

  • 10-15 pcs Small red chilis
  • 100 ml water

Pickle

  • Cucumber (peel, cut away the center part, cut into dice)
  • Carrots (peel, cut into dice)
  • 100 ml water
  • Fresh green chilis
  • 1 tbsp sugar
  • 1 tsp vinegar
  • 1 tsp salt

Toppings:

  • Fried potato slices
  • Tomato slices
  • Lime juice
  • Fried shallots
  • Fried crackers (emping)
  • Sweet dark soy sauce

Instructions:

Meat

  1. Boil the beef shank and tendon until tender. You can use a pressure cooker to save time and energy. It is faster and the meat becomes super tender in a pressure cooker. You can add a piece of bone to add some flavor to the broth.
  2. If you choose to have some tripe, liver, or intestines, please boil them separately from the meat. After boiling, throw away the water.
  3. Take out the meat and tendon. Set aside. Keep the water for later.

Spices and broth

  1. Grind the spices A: shallots, garlic, candlenuts, ginger, turmeric, red chilis, cumin, coriander seeds, cinnamon, nutmeg, and cloves. If you have all the spices in ground form, you can mix all together.
blend the spices
Blend spices from group A
spices A
Spices A
  1. Wash the spices from group B: lemongrass stalks, bay leaves, lime leaves, galangal. Set aside.
wash clean spices B
Wash clean spices B
  1. Heat some oil in a pot. Wait until it is hot enough.
  2. Put in the blended spices A and spices B. Stir-fry until it is fragrant.
cook spices A and B until fragrant
Cook spices A and B until fragrant
  1. Pour the broth into the simmering spices.
pour in the broth
Pour in the broth in the simmering spices
  1. Let the broth simmer. Once it simmers, pour in coconut milk and water.
pour in coconut milk
Pour in coconut milk
  1. Stir with a spatula to let the coconut milk blend well with the broth.
  2. Put in the seasoning: sugar, salt, mushroom powder, and pepper. Taste it.
add seasoning
Add seasoning
  1. Keep stirring to avoid the coconut milk from cracking. You can also add some milk if you like. Use evaporated milk for best result.
  2. Once the broth simmers, you can sieve the broth. This is optional. Some people like to have the broth as is. I like to have a smooth, clean broth, so I strained it.

Chili Sauce

  1. Bring water, washed chilis to boil.
  2. Blend in a food processor until smooth.

Pickles

  1. Put the diced cucumber, carrots, fresh green chilis in a bowl.
  2. Pour some clean water into the bowl.
  3. Add 1 tbsp sugar, 1 tsp vinegar, 1 tsp salt. Mix well. Keep in the refrigerator for later use.

Assembling

  1. Cut the desired meat and tendon, put in a bowl. Add some cut tomatoes and fried potatoes into it.
prepare meat, potatoes, tomatoes in a bowl
Prepare meat, potatoes, tomatoes in a bowl
  1. Pour some coconut milk broth into the bowl.
  2. Serve with crispy fried shallots, chili sauce, sweet soy sauce, minced leeks, and melinjo crackers (emping).
add fried shallots and leeks
Add fried shallots and leeks
add emping crackers
Add emping crackers
add sweet soy sauce
Add sweet soy sauce (kecap manis)
  1. Press a piece of lime wedge into the Soto.
  2. Enjoy with steamed rice!
serve with steamed rice
Serve with steamed rice, chili sauce, lime wedges

Serving

Serve this nice Soto Tangkar with steamed rice sprinkled with crispy fried shallots. Usually they are served separately, the soto in a bowl while the rice is on a plate. Add melinjo crackers (emping) on the plate or in the soto bowl.

You can add the chili sauce up to your preference so it is also separately served. Pieces of lime wedges also accompany the chili sauce plate.

Prepare your pickles (Acar Timun) in advance and this will be a great companion to Soto Tangkar.

Note

If you plan to use tripe, intestines, liver in Soto Tangkar, boil them separately from the meat and throw away the water once the ingredients are tender.

You may add one or two pieces of bone marrow while boiling the meat to make the broth more juicy and flavorful.

Storage

You can keep leftover of Soto Tangkar in airtight container in the fridge for up to 5 days. Keep the meat separate from the broth. This way they can stay fresh.

Reheat the broth with low to medium heat. Put in the meat when the broth starts to simmer.

FAQs Section

Q: What is Soto Tangkar?

A: Soto Tangkar is a traditional Indonesian beef meat soup enriched with coconut milk and a blend of aromatic spices.

Q: How does Soto Tangkar differ from other Indonesian soups?

A: It is unique for its use of beef and sometimes innards and a coconut milk-based broth, setting it apart from other Soto varieties which may use different meats or broth bases.

Q: Can Soto Tangkar be made vegetarian?

A: Yes, by substituting beef with tofu or mushrooms and using vegetable broth, a vegetarian version can be prepared.

Q: What are the key spices used in Soto Tangkar?

A: Key spices include galangal, lemongrass, turmeric, and sometimes cumin for added tanginess.

Q: Is Soto Tangkar considered a festive dish in Indonesia?

A: Yes, it often features in celebrations and family gatherings, symbolizing togetherness and festivity.

Other Indonesian food recipes you might like:

If you decide to make this Soto Tangkar, please tag me on my Instagram!

soto tangkar

SOTO TANGKAR

Yield: 6 portion
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Soto Tangkar is an authentic beef coconut soup from Jakarta, Indonesia with lots of condiments. The soup is very delicious with tender beef and tendon. Learn how to make it!

Ingredients

Meat

  • 500 gr beef shank
  • 500 gr beef tendon
  • 1 or 2 pcs bone marrow
  • 1500 ml water

Spices A

  • 10 shallots
  • 8 garlic
  • 8 candlenuts
  • 3 cm ginger
  • 3 cm turmeric
  • 10 big red chilis
  • 1 tsp cumin
  • 2 tsp ground coriander seeds
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves

Spices B

  • 3 lemongrass stalks
  • 3 pcs bayleaves
  • 3 pcs lime leaves
  • 5 cm galangal

Seasoning

  • 2 tbsp sugar
  • 3 tsp salt
  • 1 tsp mushroom powder
  • 1 tsp pepper

Chili sauce

  • 10-15 pcs small red chilis
  • 100 ml water

Pickle

  • 1 cucumber (peel, cut away the center part, cut into dice)
  • 1 carrots (peel, cut into dice)
  • 100 ml water
  • Fresh green chilis
  • 1 tbsp sugar
  • 1 tsp vinegar
  • 1 tsp salt

Toppings

  • Fried potato slices
  • Tomato slices
  • Lime wedges
  • Fried shallots
  • Fried crackers (emping)
  • Sweet dark soy sauce

Instructions

Meat

  1. Boil the beef shank and tendon until tender. You can use a pressure cooker to save time and energy. It is faster and the meat becomes super tender in a pressure cooker. You can add a piece of bone to add some flavor to the broth.
  2. If you choose to have some tripe, liver, or intestines, please boil them separately from the meat. After boiling, throw away the water.
  3. Take out the meat and tendon. Set aside. Keep the water for later.

Spices and broth

  1. Grind the spices A: shallots, garlic, candlenuts, ginger, turmeric, red chilis, cumin, coriander seeds, cinnamon, nutmeg, and cloves. If you have all the spices in ground form, you can mix all together.
  2. Wash the spices from group B: lemongrass stalks, bay leaves, lime leaves, galangal. Set aside.
  3. Heat some oil in a pot. Wait until it is hot enough.
  4. Put in the blended spices A and spices B. Stir-fry until it is fragrant.
  5. Pour in the broth.
  6. Let the broth simmer. Once it simmers, pour in coconut milk and water.
  7. Stir with a spatula to let the coconut milk blend well with the broth.
  8. Put in the seasoning: sugar, salt, mushroom powder, and pepper. Taste it.
  9. Keep stirring to avoid the coconut milk from cracking. You can also add some milk if you like. Use evaporated milk for best result.
  10. Once the broth simmers, you can sieve the broth. This is optional. Some people like to have the broth as is. I like to have a smooth, clean broth, so I strained it.

Chili Sauce

  1. Bring water, washed chilis to boil.
  2. Blend in a food processor until smooth.

Pickle

  1. Cut cucumber, carrots into dice.
  2. Wash clean green chilis.
  3. Pour some clean water in a bowl, add the diced cucumber and carrots.
  4. Add 1 tbsp sugar, 1 tsp vinegar, 1 tsp salt. Mix well. Keep in the refrigerator for later use.

Assembling

  1. Cut the desired meat and tendon, put in a bowl. Add some cut tomatoes and fried potatoes into it.
  2. Pour some coconut broth into the bowl.
  3. Serve with crispy fried shallots, chili sauce, sweet soy sauce, minced leeks, melinjo crackers (emping), and pickles.
  4. Press a piece of lime wedge into the Soto.
  5. Enjoy with steamed rice!

Notes

  • If you plan to use tripe, intestines, liver in Soto Tangkar, boil them separately from the meat and throw away the water once the ingredients are tender.
  • You may add one or two pieces of bone marrow while boiling the meat to make the broth more juicy and flavorful.

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