Jakarta (ANTARA) – Soto and coto, a type of Indonesian culinary dish whose pronunciation is almost the same. The presentation of these two foods is also filled with small pieces of meat.
Even though they are almost the same, these two foods have differences in terms of origin, the appearance of the color of the sauce, and the way they are served. Come on, let’s see, here are the differences between soto and coto soup foods:
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1. Origin
Soto is a typical Indonesian food that is popular and much sought after by almost all Indonesian people. Soto culinary itself comes from the influence of Peranakan Chinese food.
The origin of the name of soto is said to be taken from a Chinese food called Jao To or Cau Do in Hokkien dialect, which means grass offal or spiced offal.
This is where the Indonesian people were inspired to make similar culinary delights. Previously it only contained innards, as soto has developed, it has adapted to local people’s tastes with contents such as vermicelli, bean sprouts, and even pieces of chicken, buffalo and beef.
Now, various regions in Indonesia have their own special soto with different spices and names, such as soto Lamongan, Kudus, Banjar, and others.
Meanwhile, coto is a soupy food originating from Makassar, South Sulawesi. Coto or better known as Coto Makassar has been known since the Gowa Kingdom, at that time it was centered in Sombaopu around 1538 AD, south of the city of Makassar.
Coto was originally a food intended for kings or nobles in the palace because it used beef or buffalo. Apart from that, for ordinary people and para courtiers kingdom, there is a choice of filling using beef innards.
Until now, coto is the most iconic culinary dish from Makassar.
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2. Color of sauce
The most striking difference between soto and coto Makassar lies in the color of the sauce. If you look at its appearance, generally soto has a clear sauce that tends to be yellowish. Meanwhile, coto has a brown sauce that tends to be dark.
Soto sauce generally comes from boiling beef or chicken bones with spices such as turmeric, ginger, bay leaves, candlenuts and lime leaves. Meanwhile, making Makassar coto sauce requires a lot of spices, and uses kluwak/kluwek so that the color of the sauce is thick.
3. Stuffing
Soto and coto have differences in their fillings. A bowl of soto generally contains shredded chicken, pieces of beef, vermicelli, bean sprouts, cabbage, and a splash of lime juice.
Meanwhile, you can choose to choose a bowl of coto containing pieces of beef or offal such as liver, lungs, spleen, heart, tripe. At Coto Makassar you can also order extra raw egg yolk on top.
4. How to serve it
In soto and coto there are complementary ingredients as an aspect of how this dish is served. A bowl of soto is generally served with warm white rice as a complement, it can be served separately or combined directly in the bowl.
Meanwhile, a bowl of Makassar coto is served with ketupat or buras (a kind of lontong) typical of South Sulawesi as a complement.
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Reporter: Sri Dewi Larasati
Editor: Maria Rosari Dwi Putri
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