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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]
Ayam balado, chicken in chili. Ayam bumbu, chicken with spices. Ayam goreng, fried chicken with spicy granules. Ayam lado ijo, chicken in green chili. Ayam percik, grilled chicken with a spicy, curry-like sauce. Ayam pop, Padang-style chicken, boiled/steamed and later fried. While fried chicken is golden brown, ayam pop is light-colored.
Soto Padang – a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato). [21] Soto Pangkalan Bun or coto manggala – a chicken soto mixed with cassava. [23] Soto Pekalongan or tauto Pekalongan [24] – spiced with tauco (a fermented miso-like bean paste).
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Sate ayam, satay made of chicken meat. Sate kambing, satay made of mutton or goat meat. Serundeng, spicy fried coconut flakes, which is made from sautéing grated coconut, and is often used as a side dish to accompany rice. Soto madura, soto soup made with either chicken, beef or offal, in a yellowish transparent broth.
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.
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. [1] The spice mixture ( bumbu ) includes galangal , lemongrass , cinnamon, tamarind juice , palm sugar , coriander , cumin , candlenut , garlic, shallot , and pepper. [ 2 ]