MAIN INGREDIENTS
Throughout Indonesia, soto is known under various names such as the Makassar coto or the Pekalongan tauto. However, this traditional Indonesian soup is usually associated with the island of Java, where it is believed to have appeared in its original form.
Nowadays there is no right way to prepare soto because the varieties are numerous and usually adapted to local cuisines. Although it is believed that soto was developed because of a strong Chinese influence in the country, it is more likely that the soup was created following common cooking traditions of the area and utilizing the ingredients which were available in abundance.
VARIATIONS OF Soto
MOST ICONIC Soto
View moreMakassar is one of Indonesia's most famous culinary destinations. This port city situated at the south of Sulawesi Island is represented in the most traditional dish of the area - coto Makassar. This thick and tasty soup is usually made with beef and a variety of innards, such as tripe, brain, lungs, or intestines.
The process of preparing coto Makassar is time-consuming, and the meat is left to simmer in the spice-enriched broth for many hours. It is typically served in bowls with a dollop of traditional Indonesian chili sauce known as sambal. The dish is typically served with rice or rice cakes packed in woven palm or coconut leaves.
MOST ICONIC Coto Makassar
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Konro is an unusual soup originating from the city of Makassar, located in South Sulawesi. This rich beef soup, commonly referred to as sop konro, is usually made with spare ribs cooked in a flavorful broth. The dish has a unique and distinctive flavor due to the use of traditional Indonesian spices such as kluwak and galangal.
However, even though it is flavorful, unlike the majority of national dishes in Indonesia, it is not particularly spicy. Usually, the ribs are served together with the broth, but the dish can sometimes be divided in a two-course meal, when broth and ribs are served separately.
MOST ICONIC Konro
MAIN INGREDIENTS
Ketupat are unique Asian rice cakes, prepared and sold in traditional woven containers made out of palm, coconut, or pandan leaves. Although they appear in numerous shapes and sizes, the most common variety is the cube-shaped ketupat, resembling a tiny woven basket.
When the pouch is completed, the rice is securely sealed inside, and the whole packet is usually boiled in water, or occasionally in a mixture of coconut milk and water. After they have been boiled, the cakes need to be chilled, and because of their distinct texture they can easily be cut into slices.
MOST ICONIC Ketupat
Pallubasa is a traditional dish originating from Makassar, South Sulawesi. It can be classified as a thick soup or a thin stew. It's made with a combination of beef or water buffalo meat and offal, along with the broth and various spices. The creamy broth is a result of the addition of sautéed grated coconut to the dish.
Once prepared, pallubasa is typically served with a big plate of rice and the fiery hot sambal sauce on the side.