Spiced Innards Soup Recipe (Soto Betawi)

Ingredients :
5 tablespoons 3 5 cm 1/2 250 g 1 kg 1 liter 500 cc 2 sprigs 3 3 3 tablespoons 1 3-4 tablespoons 100 g Spices (ground) 6 cloves 10 2 teaspoons 2 teaspoons 1/2 tablespoon 2 teaspoons 1/2 teaspoon 3	Oil Salam leaves (or bay leaves as substitute) Cinnamon stick Nutmeg, bruised Brisket, boiled, cut into 1 X 2 cm pieces Innards (heart, tripe, intestine, liver, lung), boiled, cut into 1 X 2 cm pieces Stock Thick coconut milk from 1 coconut Chinese parsley, finely chopped Spring onions, finely sliced Tomatoes, cut into wedges Fried shallots Lime, sliced Sweet soy sauce Melinjo nut crackers Garlic Shallots Chopped ginger Chopped galangal Coriander Peppercorns Cumin, roasted Candlenuts, roasted
Method : Sauté ground spices, salam / bay leaves, cinnamon and nutmeg until fragrant. Then add the brisket and innards, and stir well. Pour in the stock and simmer over low heat until cooked. Add coconut milk, and continue to stir from time to time. Simmer over low heat until fragrant. Serve hot. How to serve : Arrange sliced beef and innards in a serving bowl, then add Chinese parsley, spring onions and tomatoes. Garnish with a sprinkle of fried shallots and pour the hot gravy over. Serve with sliced lime, sweet soy sauce, melinjo nut crackers and spicy sauce.