Soto Betawi has become a regular menu that keeps popping up every two weeks or so. The reason is because I like it better than the chicken version and Michael would never say no this this.
Good thing that I made the soup right before the flu hit hard. It was quite easy and quick to prepare, unlike the Indonesian “soto” or soup that would usually mess up my kitchen. A nice change in the menu.
Martabak or murtabak is a popular street food which is probably originated from the arab culture – which is also popular in Saudi Arabia, India, Indonesia, Singapore, Malaysia & Brunei. Although I swear I’ve seen a different variety of “martabak” sold on the street corners in China. The chinese version of martabak is using solely chopped spring onions as fillings, slightly smaller in size, using soft pancake instead of crispy outer layers.
The rice is pre-cooked in grated fresh turmeric, coconut milk and thin slices of kaffir lime leaves that makes the steam wafting in the air smelling of fresh turmeric and lime leaves. More fragrant spices e.g. lemon grass, purple basil & coriander leaves are added, wrapped in banana leaf and then double cook the rice in a steamer. Resulting in amazing combination of fragrances.
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My gear is a DSLR Nikon D700 paired with several lenses 50mm f/1.4 and 60mm f/2.8 as my prime lens for food photography. When out & about I take my my 24-70mm which is also the latest addition to the family. What can I say, it's an addictive hobby :D
