KOMPAS.com – Christmas and New Year holidays are the right moments to try typical East Javanese dishes, one of which is Rujak Soto.
The unique combination of spicy, sweet and savory flavors in one dish makes this dish suitable to be enjoyed with the family.
Banyuwangi’s typical Rujak Soto offers a different taste experience from other traditional dishes.
The warm soto sauce combines with the rujak seasoning to create a harmony of taste that is appetizing.
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Making Rujak Soto at home is not as difficult as you imagine. With simple ingredients and an easy way to make it, this dish can be a special menu for the end of year holidays.
Quoted from the book “100 RECIPES for Indonesian soup & soto” (2010) by Dapur Kirana published by Gramedia Pustaka Utama, below.
Rujak Soto Recipe
Rujak Filling Ingredients:
- 1 large white tofu, fried, cut into pieces
- 150 grams tempeh, fried, cut into pieces
- 75 grams kale, cut into pieces, boiled
- 200 grams of bean sprouts, boiled
- 50 grams cucumber, sliced
- 1 lontong or rice, for serving
Rujak Seasoning:
- 5 red chilies
- 1 tsp salt
- 3 stone bananas, cut into pieces
- 50 grams of fried peanuts
- 5 tbsp brown sugar
- 3 tbsp tamarind water
- 5 tbsp boiled water
Soto Sauce:
- 750 grams of boiled beef bones, cut into pieces
- 200 grams of boiled beef intestines, cut into pieces
- 3 salted eggs, boiled, cut into pieces
- 1 stalk lemongrass, bruised
- 5 lime leaves
- 1 galangal segment, bruised
- 2 liters of water
- 3 tablespoons oil, for frying
Soto Ground Seasoning:
- 6 red onions
- 4 cloves of garlic
- 3 cm roasted turmeric
- 2 cm galangal
- 1 tsp white pepper
- ½ tsp coriander
How to Make Rujak Soto
- Boil beef bones until tender, add lemongrass, lime leaves and galangal. Set aside the cooking water as stock.
- Saute the ground spices until fragrant, add them to the broth along with the beef intestines and bones. Cook until done.
- Fry red chilies, stone bananas and other ingredients until cooked.
- Blend all the rujak spice ingredients with brown sugar, salt and tamarind juice. Add enough boiled water to make a thick sauce.
- On a serving plate, place the fried tofu, fried tempeh, kale, bean sprouts and rice cake.
- Drizzle with rujak seasoning first, then add the soto sauce on top.
- Add salted egg, cucumber slices and crackers as a complement.
- Serve warm to enjoy the deliciousness of Banyuwangi’s typical Rujak Soto.
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