Soto, special food most popular INDONESIA

Soto, sroto, or coto is a typical Indonesian food made from meat and vegetable broth. The most common meat used is beef and chicken, but also pigs and goats. Various regions in Indonesia have their own type of soup, with different content, such as Soto Madura Kediri soto, soto Betawi, Soto Padang, soto Bandung, Sokaraja soto, soto Banjar, coto Makassar. Soto was also named after the abortion, for example, soto ayam, soto tripe, goat soup. Soto has many similarities with the soup.

Because there are several kinds of soup in Indonesia, each has a way of presenting different. Soto could be served with various toppings, such as crackers, cakes, chips melinjo, chili sauce, peanut sauce, and others. And also it is with such other additional boiled egg satay, satay shells, lime, Koya (mixed stack of chips with garlic), etc.. As we all know that the Indonesian staple food is rice, so the soup is usually served with rice as the main menu. However, there are differences in terms of rice is the main menu. Most soup with rice was served separately, such as Soto Betawi, Soto Padang, and others. However, there is also served along with rice or rice soup mix, for example Holy Soto. In addition, there is also a kind of soup served with rice cake or rice cooked with banana leaf, for example Coto Makassar. Then, there is also the use of noodles, not rice as the main menu, for example Soto Mie Bogor.

RECIPES Soto

Soto Tasikmalaya

Material:
1 kampung chicken, cut in two parts
1 liter of coconut milk from grated coconut 1
1 stalk spring onion, cut into 1 cm
2 stalks lemongrass, dimemarkan
3 cm galangal, dimemarkan
2 bay leaves

Subtle Seasonings:
1 / 4 teaspoon pepper
2 cloves garlic
2 eggs roasted hazelnut
1 1 / 2 teaspoon salt

How to Make:
1. Boil chicken in coconut milk with spices, bay leaves, lemongrass, and galangal until seasoning is absorbed and chicken is cooked.
2. Remove the chicken and then-Suir Suir. Serve hot with a sprinkling of green onion.
Serves 6

Soto Grombyang (Pemalang)

Material:
Brisket 500 grams of meat, cut kotak2 cm
50 grams of coconut and a half old, peeled and grated coarse
3 tablespoons taoco
2 bay leaves
3 stalks lemongrass, dimemarkan
1500 ml
5 tablespoons fried onions

Spices:
6 red onions
3 cloves garlic
4 kluwek meat and fruit
1 tablespoon + 2 teaspoons salt
3 teaspoons brown sugar

Method:
1. Toasted shredded coconut until browned, set aside.
2. Boil the meat, taoco, bay leaf, lemongrass, toasted coconut, and spices.
3. Cook until seasoning is absorbed and meat is tender.
4. Serve with fried onions.
Serves 6

Soto Mahakam (Samarinda)

Material:
A village chickens
3500 ml broth
1 stalk celery, tied
5 onions, thinly sliced
1 cm cinnamon
3 grains of cloves
1 / 8 teaspoon nutmeg powder
2 cm ginger, dimemarkan
5 cm in sugarcane
2 tablespoons salt
2 tablespoons soy sauce

Spices:
10 onions
5 cloves garlic
150 grams of roasted peanuts
Complement:
Potato cakes
Green onions, sliced finely
Celery, chopped fine
Boiled eggs, chopped
Soun, soaked
Orange juice, water taken
Fried onions

Method:
Boil chicken, broth, celery, red onion slices until the chicken is cooked.
Lift ago Suwir, Suwir. Boil again and enter the broth, cinnamon, cloves, nutmeg, ginger and salt tebu.Bubuhkan. Stir-fry ground spices until cooked. Pour in the boiling broth. Add hot sauce to complement manis.Sajikan. Serves 6

CHICKEN Soto AMBENGAN

Ingredients: 1 chicken
2 stalks lemongrass, crushed
4 kaffir lime leaves
1.5 liter water
2 tsp salt
50 grams of shrimp, fried, mashed
2 spring onions, puree

Spice puree:
6 cloves garlic
2 cm turmeric
1 / 2 tsp powdered galangal
1 cm ginger
2 tsp pepper powder
5 grains of roasted hazelnut

Complement:
200 grams of Soun, pour boiling water into the boiling water, drained
3 leeks
3 stalks celery
5 para egg, boiled, cut lengthwise
Fried onions
Lemon
Chili sauce
Sweet soy sauce to taste
Koyah

Chilli puree: 15 cayenne pepper, boiled
Secukupnyam salt seasonings to taste

Method:
1. Braised chicken with lemongrass, lime leaves, and salt until soft.
2. Drain the chicken, then fried until golden-Suwir Suwir.
3. Stir-fry ground spices until fragrant, then add to the broth.
4. Saute the onion finely and mix with shrimp briefly until fragrant, add to the gravy.
5. Serve the soup in a way: put chicken meat, Soun, leaves, egg, into the bowl. Pour the sauce. Give lime juice. Sprinkle with fried onions and koyah.

How to make koyah:
Prawn crackers mixed with fried garlic, then mashed and added with a little salt and sugar and seasonings to taste

Soto Mie Jakarta

Material:
kikil (or meat tetelan)

Complement:
Wet noodle
Cabbage, thinly sliced
Risol, cut into medium
tomato, thinly sliced
celery leaves, finely sliced
chilli pepper

Seasoning sauce:
pepper
2 candlenut
2 cloves garlic
4 spring onions
thin slice of ginger, keprek
1 sheet lemongrass
Salt

How to make gravy:
1. Boil kikil (tetelan meat) with water until meat is tender.
2. Pepper puree, walnut, garlic and shallots.
3. Stir-fry ground spices until fragrant, put ginger and lemongrass.
4. Enter into the stew stir-fry seasoning tetelan (meat), cook until boiling.

How to make risol:
1. Soak vermicelli in hot water until soft, drain and set aside.
2. Puree the garlic and pepper, stir-fry until fragrant.
3. Enter the noodles, put salt to taste, stir until wilted vermicelli. Lift.
4. Prepare the spring roll skin.
5. Give vermicelli spring rolls and rolls of skin.
6. Fry until golden.

How to make chili sauce:
1. Boil cayenne pepper until wilted.
2. Coarse grind.
3. Give water and lime juice.

Presentation:
1. Arrange the noodle, cabbage, and tomato risol.
2. Pour the sauce plus the meat.
3. Sprinkle the celery leaves and berries chili pepper.

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