Jakarta (ANTARA) – Soto Lamongan is a traditional Indonesian culinary dish that is known and loved by the wider community. This soto comes from Lamongan, a small town in East Java, and offers a distinctive taste with strong spices and a yellow sauce that is rich in spices.
Until now, this typical dish remains a favorite for many people. This yellow soup soup is easy to find in various corners of cities in Indonesia, especially on the side of the road. The unique thing about Soto Lamongan compared to other soto is the addition of koya shrimp which adds a savory taste to this dish.
Soto Lamongan was created from innovation by local people who used simple ingredients around them, then was introduced more widely by local traders. So, what is the complete history that made this regional specialty become so popular? Here’s the review.
History of Soto Lamongan
Soto Lamongan began to appear and become popular around the 1980s to 1990s. Before being known as soto as it is today, Soto Lamongan has gone through a long modification process. This typical dish combines various cultural influences, from Chinese, Javanese to Dutch.
At that time, most of the Lamongan people were migrants who traded soto in various regions in Indonesia, and this business proved successful. It is said that in the past, the Lamongan people sold soto by carrying it on their shoulders and traveling from village to village.
The influence of Peranakan Chinese culinary delights on the Lamongan chicken soto recipe is still clearly visible today, especially through the use of vermicelli, soy sauce and bean sprouts, ingredients brought by the Peranakan Chinese community.
Meanwhile, the use of turmeric, ginger, galangal, lemongrass and bay leaves reflects Javanese culinary traditions influenced by Indian culture. European culinary traces can also be seen from the use of coriander, pepper, celery and cabbage.
The history of Soto Lamongan cannot be separated from Kebontengah Hamlet, Deket District, Lamongan, which is believed to be the grave of Buyut Bakal, Sunan Giri’s cook. According to local beliefs, Buyut Bakal played a role in the development of Soto Lamongan, which is now the source of livelihood for the people in the area.
Over time, Soto Lamongan developed and has many variations, but still maintains the characteristics of its sauce which is rich in spices and koya topping, which is a mixture of shrimp crackers and finely ground fried garlic.
The use of koya in Soto Lamongan is a distinctive characteristic that differentiates it from other sotos in Indonesia. This koya not only provides a deeper savory taste, but also adds an interesting texture to the soto sauce.
Lamongan Soto Recipe
For those of you who want to try making Soto Lamongan at home, here is an authentic Soto Lamongan recipe that you can try.
Ingredients
– 500-700 grams of free-range chicken
– 5L water
– 5 lime leaves
– 1 tsp salt 1 tsp granulated sugar
– 2 tablespoons sweet soy sauce
– 2 stalks lemongrass (ground)
– 2 cm galangal (ground)
– 2 tablespoons oil, for frying
– 300 ml oil, for frying ground spices
– 12 red onions
– 8 cloves of garlic
– 2 cm ginger
– 3 cm roasted turmeric
– 4 candlenuts
– 1 tablespoon fried garlic
– 1 tablespoon fried shallots (complementary spices)
– 50 g dry vermicelli (boil warm water and drain)
– 2 tomatoes (roughly chopped)
– 2 stalks celery leaves (finely chopped)
– 3 boiled chicken eggs (sliced)
– 200 g cabbage (finely sliced)
How to make Soto Lamongan
1. Boil water and chicken in a pan over low heat until the chicken is cooked and tender. Strain the stock and set aside.
2. Heat the oil, then fry the chicken until brown and shredded.
3. Bring the broth back to a boil in a saucepan.
4. Heat oil and saute ground spices, lemongrass, galangal and lime leaves until fragrant.
5. Add stir-fry spices, salt, sugar and Bango sweet soy sauce to the broth. Cook until boiling.
6. Prepare a bowl for the complementary ingredients, except chili sauce. Place the shredded chicken on top, then drizzle with the soto sauce. Serve while warm.
Now, Soto Lamongan is not only easy to find in Lamongan, but also in various regions in Indonesia. The presence of traveling soto traders has helped spread the popularity of this soto so that it has become one of the people’s favorite culinary delights.
Soto Lamongan is not just food, but also part of the cultural heritage that enriches Indonesian culinary delights. The unique taste and simplicity of the ingredients make it acceptable to various groups, both in Indonesia and abroad.
Also read: The difference between soto and curry
Also read: Easy, this is a typical Yogyakarta soto bathok recipe
Also read: The difference between Soto Boyolali and Soto Kudus
Reporter: M. Hilal Eka Saputra Harahap
Editor: Alviansyah Pasaribu
Copyright © ANTARA 2024
