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Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli. Soto ayam is also popular in Singapore, [4] Malaysia [5] and Suriname, where it is made with slightly different ingredients and known as saoto. Turmeric is added as one of its main ingredients which makes the yellow chicken broth.
Soto Banjar – spiced with star anise, clove, cassia and lemongrass, and sour hot sambal, served with potato cakes. [14] Soto Banjarnegara or soto Krandegan – a beef soto in a yellow coconut milk soup and eaten with ketupat. [16] Soto Banyumas, sroto Banyumas or sroto Sokaraja – made special by its peanut sambal, usually eaten with ketupat ...
Soto ayam, Indonesian counterpart of chicken soup.. This is a list of Indonesian soups.Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, [1] with more than 600 ethnic groups. [2]
Soto padang is a kind of clear, non coconut milked soto, which usually contains beef, onion, potatoes, and white vermicelli noodles as its main ingredients. [1] This soto is a culinary specialty originating from West Sumatra, Indonesia. [1] [2] [3] The meat used for the soto can be boiled and cut, [3] or it can be fried until crunchy. [1]
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Soto mie, [3] Soto mi, or Mee soto [4] is a spicy Indonesian noodle soup dish [5] commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.
It is a variant of soto, traditionally made with beef, offal stew with seasoned broth made from ground peanuts and spices. [1] The main ingredient of this soup is beef, and it can be mixed with innards, such as intestine, liver, lungs, heart, tripe, or cow brain. Coto Makassar is usually served with Burasa or Ketupat rice cakes.
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
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