Jakarta (ANTARA) –
Soto Ambengan is a culinary specialty from Surabaya, East Java, which has a long history and rich taste. This soto is known for its fresh sauce and rich spices, making it a favorite choice among its connoisseurs.
This soupy dish is known for its distinctive mouth-watering taste, combining rich spices and fresh ingredients with an authentic taste. So, do you want to know the history of the creation of Soto Ambengan culinary delights? Let’s look at the following review.
History of Soto Ambengan
The history of Soto Ambengan began with Pak Hasni Sadi’s mobile soto trading business in the early 1960s. He then founded the Soto Ayam Ambengan Pak Sadi (Original) restaurant, which is still popular today and is recognized as one of the legendary soto in Indonesia.
Soto Ayam Ambengan Pak Sadi is a culinary place that has been operating since 1971. This restaurant is known for its distinctive koya taste in its soto concoctions. Because of this, this culinary place is always busy with visitors and continues to attract many people to come.
This is where his journey to success began. The name Soto Ayam Ambengan Pak Sadi (Original) is starting to become widely known throughout the city, becoming one of the famous culinary brands.
The flagship menu is Ordinary Chicken Soto, which is Mr. Sadi’s original creation. One portion of Ordinary Chicken Soto consists of free-range chicken, vermicelli, boiled egg and celery leaves. For culinary lovers who want to try making it at home, the Soto Ambengan recipe is not difficult.
With easy-to-find ingredients and simple steps, anyone can enjoy the deliciousness of this dish. So, here is a Soto Ambengan recipe that you might try at home.
Ambengan Soto Recipe
Ingredients
– 1kg chicken meat (according to taste)
– 1.5 liters of water
– 2 stalks of lemongrass (crushed)
– 3 bay leaves
– 5 lime leaves
– 1 galangal segment (crushed)
– 1 segment of ginger (crushed)
– Salt to taste)
– Granulated sugar (to taste)
– 10 cloves of red onion (crushed)
– 6 cloves of garlic (crushed)
– 2 segments roasted turmeric (finely ground)
– 1 tsp ground pepper
– 1 tbsp coriander powder
– 6 roasted candlenuts (finely ground)
Koya seasoning
– 2 large prawn crackers
– 2 tablespoons fried shallots
– 2 tablespoons fried garlic
Complementary materials
– 4 boiled eggs
– Sufficient sliced cabbage
– Soun, soft brew
– Sufficient slices of celery
– Lime
– Sweet soy sauce
– Red bird’s eye chili sauce
How to make Soto Ambengan
1. Prepare all the necessary materials. Boil the chicken with cemplung spices until the chicken is cooked and produces broth.
2. Remove the chicken and fry. Shred the chicken (I skipped the frying process and shredded it straight away).
3. Saute the ground spices until fragrant and dry.
4. Add the ground spices to the boiled broth. Taste the taste and adjust to taste. Soto sauce is ready to use.
5. Make koya by grinding all the koya ingredients; I use a blender to make it easier.
6. Prepare a bowl. Place the vermicelli, sliced cabbage and boiled egg pieces, then pour over the soto sauce. Add sliced spring onions, celery, lime juice, chili sauce and sweet soy sauce. Finally, sprinkle koya powder on top.
With this recipe, you can enjoy Surabaya’s typical Soto Ambengan at home. This dish is not only appetizing, but also has rich historical value, reflecting the diversity of Indonesian culture. Good luck!
Reporter: M. Hilal Eka Saputra Harahap
Editor: Alviansyah Pasaribu
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