Betawi's Soto ala 40's

In between the shops selling antiques and sports equipment on the Road Padangpanjang, Manggarai, South Jakarta, tucked into a soup stall crowded visitors every day. On the front stalls stretched white cloth which also serves as a billboard that read 'Soto Betawi Haji Husen'.

The view in the shop owned by Haji Husen soto betawi simple enough contrast with a row of parked cars lined up customers along Jalan Padangpanjang. Looking at the crowded stalls soto betawi Warta Kota finally stopped there to sample a bowl of soup and a plate betawi Husen artificial white rice.

A serving of soup made betawi Husen contains, among other pieces of lung, tripe, beef, and beef tongue, which had previously been fried. However, those with special tastes can choose their own menu, such as beef tongue only or lung only.
Met in his busy serving customers on Sunday (8 / 2) afternoon, Husen said that the trading business soto betawi that they do right now is the business of the deceased hereditary Kaiban, his father.

It is reported that his father had traded Husen soto betawi in Manggarai area since around the 1940s. Husen is a fourth generation is continuing to trade soto. "After my father, my two sisters who continue this effort. Then down to me since 1964 until today, "said the man Native Grass Market this.

Now he is settled in the area Beji, Depok. Originally managed Kaiban soto stall, Husen's father, is located at Jalan Minangkabau, Manggarai. Soto stall was later moved in 1960 to Jalan Padang, still in the Manggarai region, until 1970. "After trading in Jalan Padang for 15 years, about 1985 shops moved to Jalan Sultan Agung, also in the Manggarai region, and finally moved to this shop in 1989 until now," said Husen.

Betawi Soto served by Husen indeed quite the appetite. Menu flagship is a piece of beef tongue, lung, and tripe are mixed into a tasty sauce for coconut milk soup is quite thick, then mixed with seasoning blend that fits.

"Racikan seasoning that I make it locks from my parents. But a clear broth soup that I serve is quite thick, so taste a savory soup. As for meat, tongue, and lungs of cattle, for tender before my first fried hard-boiled, "said Husen. (Kompas)


See also: hanamasa, sour sally