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, especially considering that this soupy dish has long been part of the Indonesian culinary history.
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 in Indonesia has a variation of soto with its own unique character and spices. One of the famous ones is Soto Bandung.
This typical Bandung soto is known for its clear soup made from beef broth, even though the soup is clear it tastes very tasty and fresh. This light beef broth is combined with spices such as ginger, lemongrass and bay leaves to create a rich and fragrant taste.
Another unique thing is the sliced radish which adds a slightly crunchy texture to each bite, complemented by fried soybeans which add a savory taste. Soto Bandung is very suitable to be enjoyed when it is warm, especially with the addition of chili sauce and emping which makes it even more delicious.
Also read: Recommendations for typical Jakarta food a la GoFood
Also read: Lemonilo launches local Soto Koya flavor
Soto Bandung Recipe
If you want to try making Soto Bandung yourself at home, here is the recipe from the book Soto Nusantara the work of the Demedia Kitchen Team:
Material:
- 500 grams of beef
- 2 radishes, peeled, thinly sliced, boiled
- Fried emping to taste
- 50 grams of soybeans, soak in hot water until they expand, fry
- 1 spring onion, finely sliced
- 2 celery stalks, finely sliced
- 2 liters of water
Softened seasoning:
- 8 red onion cloves
- 5 cloves of garlic
- 1 tsp pepper
- 1½ tbsp salt
- 1 tsp instant stock (if you like)
Other spices:
- 1 stalk lemongrass, bruised
- 3 cm ginger, crushed
- 2 bay leaves
How to make:
- Boil the beef with other spices until the meat is tender. Remove meat, cut into cubes.
- Saute the ground spices until fragrant. Put it in the broth (the water used to boil the meat).
- Add the chopped beef back in and let it boil again.
- Arrange the radishes in a bowl. Add chips, soybeans, spring onions and celery.
- Pour with soto sauce and meat. Serve warm with additional chili sauce if desired.
Also read: There is a Yogyakarta concoction at Soto Kesawan Medan
Also read: Betawi soto recipe without coconut milk created by Chef Devina
Also read: This is an idea for preparing typical Betawi sacrificial meat, from soto to porridge
Reporter: Allisa Luthfia
Editor: Maria Rosari Dwi Putri
Copyright © ANTARA 2024
