Jakarta (ANTARA) –
Soto Banjar is one of the most famous traditional culinary delights in South Kalimantan. This dish not only has a distinctive taste, but also has a rich history. Soto Banjar comes from Banjarmasin City, the capital of South Kalimantan province.
Tracing its origins during the period of Chinese traders and Dutch colonialism, at that time various spices from the archipelago were brought to Banjarmasin. It is believed that Soto Banjar first appeared among the Chinese community who actively traded in the area.
They brought typical culinary recipes which were then adapted to use local ingredients in Banjarmasin, such as beef, chicken or buffalo. So, what is the complete history of this typical Indonesian culinary delight? Here’s the review.
History of Soto Banjar
Soto Banjar is thought to have appeared after 1563, when many Chinese traders came to Banjarmasin, which at the end of the 16th century was known as a pepper-producing kingdom. This indicates that the culinary jao to (soto was called at that time) began to enter Banjarmasin at that time.
However, soto in Banjarmasin is slowly adapting. One of them is the use of milk in the sauce, which is influenced by Dutch culture. In Banjarmasin, there are also Dutch traders who serve soup and frikadeller, better known as perkedel, which was originally introduced by them and uses milk in the processing process.
Soto Banjar is a dish made from free-range chicken broth accompanied by vermicelli and spices, such as cloves, fennel, cinnamon, star anise and pepper. As a source of carbohydrates, this soto is usually served with lontong or ketupat filled with boiled eggs. This dish is even more delicious when served with perkedel and chicken satay or salted egg.
Initially, Soto Banjar was only served on special occasions and celebrations, such as weddings or circumcisions. However, over time, this soto has become an everyday dish that is popular with the wider community. The characteristic of Soto Banjar is its clear sauce and savory taste, usually using chicken or beef as the basic ingredients, combined with an abundance of spices.
Banjar Soto Recipe
For those of you who want to try making Soto Banjar at home, here is an authentic Soto Banjar recipe that you can try.
Ingredients
– 1 tail (± 800 gr) free-range chicken (cut into 4 parts)
– 2 liters of water
– 4 lime leaves
– 2 stalks lemongrass (ground)
– 1 cm galangal (ground)
– 4 cm cinnamon
– 1 nutmeg
– 6 cloves
– 3 cardamom grains
– 2 tablespoons cooking oil
– 12 red onions (finely chopped)
– 6 cloves of garlic (crushed)
– 10 peppercorns (finely ground)
– 1 cm ginger (finely ground)
– 2 cm turmeric (finely ground)
– 1 tsp salt (finely ground)
– ½ tsp granulated sugar (finely ground)
– 300 gr Pontianak taro (peeled)
– 2 cloves of garlic (crushed and sautéed)
– Cooking oil (as needed)
– 2 tablespoons fried onions
– ½ tsp salt
– ¼ tsp ground pepper
– 1 egg (beaten)
Complementary
– 30 gr vermicelli (soak in hot water and drain)
– 2 boiled eggs (peeled, halved)
– Fried onions
– 2 celery stalks (chopped)
– Chili sauce (to taste)
– Lime (to taste)
How to make Soto Banjar
1. Boil the chicken in water with lime leaves, lemongrass and galangal. Add cinnamon, nutmeg, cloves and cardamom.
2. Heat cooking oil in a frying pan, saute the ground spices until fragrant, then remove from heat. Add the stir-fry spices to the stock pot and cook until it boils. Reduce the heat and continue to cook until the chicken is tender and the spices are fragrant, then remove from heat.
3. Remove the chicken from the pan and measure ± 1.5 liters of stock, then strain the stock. Shred the chicken and put it back into the stock pot.
4. To make taro fritters: Steam the taro until cooked, then remove and mash until smooth. Mix the garlic into the fine taro, stir well, and add the fried onions, salt, pepper and beaten egg. Shape the dough into a flat round with a diameter of ± 4 cm, then fry until brown. Lift and drain.
5. Serve: Place vermicelli in a bowl, pour with hot broth and shredded chicken. Add boiled eggs, fried onions and chopped celery. Serve with taro cakes, chili sauce and lime.
Soto Banjar not only pampers the taste buds, but is also a symbol of the richness of Indonesian culinary culture. Every bite reflects the harmony between local spices and traditional recipes that have been passed down from generation to generation. Enjoying Soto Banjar is one way to experience the beauty and cultural diversity of South Kalimantan.
Also read: Soto Banjar, a typical dish from South Kalimantan
Also read: History of Soto Lamongan, along with the authentic recipe
Also read: The difference between soto and curry
Also read: Easy, this is a typical Yogyakarta soto bathok recipe
Reporter: M. Hilal Eka Saputra Harahap
Editor: Alviansyah Pasaribu
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