INDONESIAN FOOD – SOTO: ONE OF THE MANY INDONESIAN FOOD RICH IN SPICE
1 September 2021
Soto, sroto, sauto, tauto, or coto are Indonesian specialties such as soup made from meat and vegetable broth. The most commonly used meats are beef and chicken, but some use pork or mutton. Various regions in Indonesia have their own special Soto with different compositions, for example Soto Madura, Soto Kediri, Soto Pemalang, Soto Lamongan, Soto Jepara, Soto Semarang, Soto Kudus, Soto Betawi, Soto Padang, Soto Bandung, Soto Soto. Sokaraja, Banjar Soto, Medan Soto, and Makassar Coto. Soto is also named according to its contents, such as soto ayam, soto tripe, or soto goat. There is also a soto made from beef legs called soto sekengkel.
The way of serving soto varies according to the peculiarities of each region. Soto is usually served with rice, rice cake, ketupat, noodles, or vermicelli. To add to the enjoyment of the soup, it is usually accompanied by a variety of side dishes, such as crackers, cakes, chips, chili sauce, and peanut sauce. There are also those who add quail eggs, scallop satay, lime juice, various kinds of fried foods (tempe, tofu, bakwan), fried onions, celery, tauco, and koya.
VARIOUS KINDS OF SOTO
Soto Betawi is a typical soup from the DKI Jakarta area. Like Soto Madura and Soto Eldest, Soto Betawi also uses offal. In addition to offal, often other organs are also included, such as the eyes, torpedo, and liver. Beef is also a mixed ingredient in Soto Betawi. Soto Betawi is a mixture of coconut milk and milk. These two mixtures are what make Soto Betawi taste so distinctive.
Soto Bandung is a typical Soto Bandung, West Java. At first glance, this beef-based soto (usually the tetelan or hasdalam portion) is almost the same as other types of soto, but what makes it different is the addition of radish, tomato, and fried soybeans in it. Soto without coconut milk is usually eaten with rice and crackers.
SAUTO TEGAL IS A SPECIAL SOTO OF THE TEGAL REGION. THE SPECIAL CHARACTERISTICS OF THIS SOTO IS USING TAUCO AS ADDITIONAL CONDITIONING. SAME AS OTHER SOTO, THE COMPOSITION OF THIS SOTO IS RICE, BROTH, VEGETABLES, MEAT. VERY ENJOYABLE IF IN THE DAY.
Soto Banjar is a typical soup of the Banjar tribe, South Kalimantan with the main ingredient of chicken and has a fragrant aroma of spices such as cinnamon, nutmeg, and cloves. Sometimes the soup of Soto Banjar can be mixed with a little milk which makes the color of the sauce not clear, but a little cloudy. This soup contains shredded chicken meat, with the addition of cakes, boiled potatoes, boiled eggs, carrot pieces and diamonds.
Sroto Sokaraja (Hanacaraka: ꦱꦺꦴꦏꦫꦗ) is a typical soup from Sokaraja, Banyumas, Central Java. The hallmark of this sroto is that it uses peanut sauce and ketupat spices mixed in a bowl. The side dish served when ordering Sroto Sokaraja is warm mendoan. Sroto Sokaraja usually contains free-range chicken meat, but some use beef as the filling. Sroto Sokaraja is very easy to find in the Banyumas area, especially the Sokaraja area. There were dozens of sroto stalls lined up selling their homemade sroto and it was always busy. The materials used are also easy to find, so they can be practiced at home.
Tauto Pekalongan or Soto Pekalongan (Hanacaraka: ꦥꦼꦏꦭꦺꦴꦔꦤ꧀) is a typical Pekalongan food from two fusion of culinary cultures (Chinese and Indian) that fused and occurred in Pekalongan. Tauto comes from Caudo (Chinese culinary soup) and the Indian spice Tauco. Often people outside the city of Pekalongan call it Soto Pekalongan.