Many Kinds of Soto

One way to classify sotos is by their regional style. Many metropolitan areas have their own regional soto versions:
* Betawi soto, made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato.
* Bandung soto, a clear beef soto with daikon pieces.
* Medan soto, a chicken/pork/beef/innards soto with added coconut milk and served with potato croqutte (perkedel). The meat pieces are fried before being served or mixed.
* Padang soto, a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato).
* Banjar soto, spiced with lemongrass and sour hot sambal, accompanied with potato cakes.
* Makassar soto or coto Makassar, a beef and offal soto boiled in water used to wash rice, with fried peanut.
* Madura soto or soto Sulung/soto Ambengan, made with either chicken, beef or offal, in a yellowish transparent broth.
* Semarang soto, a chicken soto spiced with candlenut and often eaten with sate kerang (cockles on a stick)
* Kudus soto, made with water buffalo meat due to local taboos of the consumption of beef.
* Lamongan soto, a popular street food in various Indonesian metropolitan areas, a variation of the Madura soto.
* Pekalongan soto or tauto Pekalongan, spiced with tauco (a fermented miso-like bean paste).
* Banyumas soto or sroto Banyumas or sroto Sokaraja, made special by its peanut sambal, usually eaten with ketupat.
* Kediri soto, a chicken soto in coconut milk.
* Ambon soto, It is made of chicken and broth, flavored and colored with turmeric, ginger, galangal, garlic, (the three g's), lemongrass and loads of spices. Served with rice, the add-ins and toppings were blanched bean sprouts, shredded chicken, glass noodles, chopped celery leaves, golden fried shallots, fried potato sticks, kecap manis, hot sauce, and tiny potato croquettes. A healthy squeeze of lemon china , a really fragrant citrus, really brightens up the soup. (wikipedia)


See also :  sushi


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