Jakarta (ANTARA) – Yogyakarta is known for its very rich and varied culinary tourism. One of the most iconic dishes is Soto Bathok.
This dish is called Soto Bathok because the serving bowl is made from coconut shells or Javanese people usually call it “Bathok”.
Visitors like to try this soto not only because of the taste but also because of the uniqueness of the bowl and the view of the surrounding village. Usually, the place selling soto is in the middle of the rice fields so that visitors can enjoy the beautiful view of the rice fields while enjoying a warm bowl of Soto Bathok.
Soto Bathok is a food from the Special Region of Yogyakarta. This soto is much loved by local residents and visiting tourists.
Soto Bathok is a type of soto with a clear sauce that doesn’t look fatty, but the savory taste of the broth is still very pronounced. The contents of this soto itself are rice, beef, bean sprouts, celery leaves and fried onions. This dish is more complete when eaten with intestine satay, quail egg satay or fried tempeh.
If you want to try it, you don’t actually need to go to Jogja. You can make this soup yourself at home. However, one thing that might differentiate it is the presentation which does not use coconut shells. Here is the recipe and how to make Soto Bathok Khas Jogja:
Soto main ingredients:
- 1/2 free-range chicken
- 3 bay leaves
- 1.5 liters of clean water
- 2 red tomatoes
- 1 stalk lemongrass, bruised
- 1 tsp salt
- Enough oil to fry the chicken and sauté the spices
Ground spices:
- 5 red onions
- 2 blocks of chicken stock
- 3 garlic cloves
- 1 tsp whole pepper
- 2 candlenuts
Supplementary materials:
- 50 g bean sprouts
- 100 g cabbage leaves, coarsely chopped
- Warm white rice to taste
- 50 g vermicelli (if you like), soak in cold water or cover with hot water, then drain
- Tempeh and bacem tofu
- 2 celery stalks, thinly sliced
- 2 spring onions, thinly sliced
- Fried onions to taste
How to make Jogja Typical Bathok Soto:
- Boil water in a pan, add salt, bay leaves and lemongrass, then cook until boiling. Once boiling, reduce the heat and add the chicken. Cook until the chicken becomes tender.
- Once cooked, remove the chicken and drain. Prepare a frying pan, heat enough oil and fry the chicken until brown. Remove and let cool, then shred the chicken.
- Reheat the pan with oil to saute the ground spices until fragrant. After that, add the sauteed spices to the pan containing the chicken stock.
- Boil the seasoned chicken stock again, add tomatoes and stock powder, then taste it. Once appropriate, turn off the heat.
- Take a bowl, place the bean sprouts and shredded chicken, cover with enough hot sauce, and sprinkle celery, spring onions and fried onions on top. Serve Soto Bathok with accompaniments.
Also read: The origin of the typical Pekalongan soto tauto complete with recipe
Also read: The difference between Soto Boyolali and Soto Kudus
Also read: Recommendations for legendary soto restaurants in Jakarta
Reporter: Allisa Luthfia
Editor: Alviansyah Pasaribu
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