KOMPAS.com – You can make a typical yellow soto of Bogor at home for a warm dinner.
Bogor’s typical yellow soto is made with libur, lung, tripe, then for spices, orange leaves, bay leaves, garlic, candlenut, and turmeric.
Soto Kuning Bogor is served with fried chips, sprinkle fried onions, sliced leeks, celery, and sliced lime, add boiled chili sauce.
Check out the following typical Bogor Soto Kuning Soto Recipe, quoted from the book “100 SOP & Soto Indonesia Recipes” by Kitap Kitap Kirana published by PT Gramedia Pustaka Utama.
Also read:
Material:
- 150 grams of lung
- 150 grams of tripe, wash thoroughly
- 100 grams of lamur
- 1 1/2 liter of water to boil
- 5 tablespoons of oil to saute
- 4 galangal segments, memor
- 5 orange leaves
- 2 bay leaves
- 300 ml of thick coconut milk from 1 coconut
Softened seasoning:
- 8 shallots
- 5 cloves of garlic
- 5 hazelnut items
- 1/2 teaspoon pepper
- 5 turmeric segments, burn
- 1/2 tsp corumbar
- 1/4 tsp Jintan
- 3 red chili
- 3 ginger segments
- Salt to taste
Complementary:
- Fried onion to taste
- Tomato pieces
- Sliced leeks and celery
- Fried chips
- Boiled chili sauce
- Lime slices
Also read:
How to make a typical yellow soto of Bogor:
- Boil the lungs, tripe and brown meat until tender. Lift, cut into pieces. Set aside.
- Saute ground spices with galangal, orange leaves, and bay leaves, until fragrant and cooked. Put it in the meat stew broth.
- Pour the coconut milk and add the meat pieces, cook until cooked and the spices are absorbed. Lift.
- Pour into a serving bowl, give fried onions, tomato pieces, and slices of celery leeks. Serve with Emping, Sambal, and Lime juice.
