Jakarta (ANTARA) – One of the Indonesian dishes that is popular in Indonesia is soto. This culinary soup has a distinctive taste and can be found in various regions.
The origins of this dish are still a debated topic. This soupy dish has long been part of the culinary history of the archipelago. There are historians who believe that soto was brought to Indonesia by traders from China or Arabia, while there are also those who believe that soto is a native Indonesian food which then received a touch of foreign cultural influence.
Almost every region has its own variation of Soto, one of which is Soto Padang. This dish is known to have a distinctive savory taste with beef broth and an appetizing aroma of spices.
The savory sauce combined with spices such as pekak or star anise, cardamom and ginger gives it a distinctive aroma. Uniquely, Soto Padang is usually served with pieces of beef that are fried until crispy, adding a distinctive texture and savory taste.
Also read: History of soto and its various types in Indonesia
Also read: Soto Bandung recipe that is delicious and fresh at home
To complete it, this soto is served with soft potato cakes and spicy chili sauce and red sago crackers which make it even more delicious when eaten while warm.
If you want to try making Soto Padang yourself at home, here is how to make Soto Padang at home, taken from the book Soto Nusantara by the Demedia Kitchen Team:
The main ingredient:
- 250 grams of ground beef
- 1 deaf fruit
- 4 cloves of garlic, crushed
- 2 tsp salt
- 2 liters of water, for boiling
- Enough oil, for frying
Supplementary materials:
- Soun that has been soaked
- Potato fritters
- Sliced spring onions
- Celery slices
- Fried onions
- Red sago crackers
Softened seasoning:
- 5 cloves of garlic
- 10 red onion cloves
- 3 cm ginger
- 1 tsp pepper
- 3 candlenuts
- 1 tbsp salt
- ½ tsp instant stock (if you like)
Other spices:
- 3 cm galangal
- 1 stalk lemongrass
- 3 bay leaves
- 4 kaffir lime leaves
- 3 cardamom grains
How to make:
- Boil the meat with the pekak until the meat is tender, then remove from heat. Set aside the broth for the soto sauce. Cut the meat into thin squares.
- Mix with garlic and salt, then stir well. Leave for 30 minutes for the flavors to absorb.
- Fry the meat until crispy, remove and set aside.
- Saute the ground spices with other spices until fragrant. Add the sauteed spices to the broth, then stir until it boils.
- Arrange vermicelli, perkedel and fried meat in a bowl. Sprinkle with sliced green onions, celery and fried onions. Drizzle with soto sauce.
- Serve the soto while hot with additional red sago crackers.
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Also read: Padang City hosts the Nusantara Sate-Soto Festival
Also read: The difference between soto and coto soup foods
Reporter: Allisa Luthfia
Editor: Maria Rosari Dwi Putri
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