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 moreThis soto variety combines chicken or beef with a creamy broth that is enriched with coconut milk and a myriad of different spices and herbs such as galangal, turmeric, ginger, and coriander. The meat is cooked, then shredded and fried before it's doused in a flavorful broth.
The dish is finished off with various condiments such as boiled eggs, fish cakes, prawn crackers, potato fritters, or fried shallots, while the rice is typically served on the side. As its name suggests, this soto variety hails from the city of Medan, where it's regarded as a signature dish and a highly sought-after regional delicacy.
MOST ICONIC Soto Medan
View moreMAIN INGREDIENTS
Saksang is a savory Indonesian stew which is usually served on special occasions. It is traditionally made with pork, which is cooked in blood and fiery spices. The tradition of preparing saksang is believed to have originated among the Batak people of North Sumatra.
The most common main ingredient is pork; however, the varieties which include dog or water buffalo meat are also frequent among the Batak culture. Due to the addition of blood and numerous different spices, the dish has a unique spicy and sweet flavor and a distinctive dark-brown color.
MOST ICONIC Saksang
Mie Aceh is a bold and aromatic noodle dish originating from Aceh, the northernmost province of Sumatra, Indonesia, where the culinary landscape is deeply influenced by the region’s historical role as a trading hub, blending Indian, Arab, and Chinese flavors into a uniquely rich and spicy dish.
This beloved specialty is made with thick yellow wheat noodles that are stir-fried or served in a deeply spiced, curry-like broth infused with an intense blend of garlic, shallots, chili, turmeric, coriander, cumin, and curry powder, creating a dish that is both fiery and deeply fragrant.
MOST ICONIC Mie aceh
Perkedel are Indonesian fried delicacies consisting of either mashed potatoes, ground meat, ground corn, or minced fish (perkedel ikan). The name of these savory patties is derived from the Dutch word frikadel, showing the Dutch culinary influence on Indonesian territory.
Prior to frying, the main ingredient is usually combined with finely chopped scallions and pepper, then dipped in beaten eggs. Perkedel is traditionally served as an appetizer or a side dish with soto ayam soup, although it can also be consumed as a main dish, when it is usually accompanied by nasi kuning (yellow rice).
MOST ICONIC Perkedel
Babi panggang is an Indonesian term which refers to a wide variety of grilled or roasted pork dishes. It is believed that the tradition of preparing pork in Indonesia grew out of Chinese culinary heritage, and because of religious reasons pork dishes are usually found in areas with a predominant Christian and Hindu population.
Besides the extremely popular babi guling, the Balinese suckling pig, there is a broad category of different grilled pork dishes traditional to the area of North Sumatra. Before grilling, the meat is usually marinated in a mixture of traditional Indonesian spices, such as ginger, garlic, galangal, and Indonesian soy sauce ketjap manis.
MOST ICONIC Babi panggang
Risoles is a popular Indonesian snack originating from the 13th century. It has a delicate, savory flavor which makes risoles ideal for breakfast or an afternoon snack. Risoles consists of a small croquette that is typically wrapped in pastry, rolled in breadcrumbs, then deep-fried until golden brown in color.
Usually, it is filled with ingredients such as seafood, minced meat, or vegetables. Sometimes, it can be filled with sweet ingredients and served as a dessert. The name of the dish stems from the traditional Portuguese rissole. This tasty snack can be found throughout Indonesia, in numerous markets, bakeries, and on street stands.
MOST ICONIC Risoles
MAIN INGREDIENTS
Arsik is an Indonesian dish that has its origin among the Mandailing and Batak Toba people, native to North Sumatra. The dish is usually prepared with common carp, which is stewed with various spices and herbs. Torch ginger and Szechuan pepper are the key spices used in the dish.
Because Szechuan pepper is only found at the height of 1500 meters in the area where the Mandailing and Batak Toba people reside, arsik has always represented the traditional dish of the area. The fish is always served whole, symbolizing the entire human life, and it is typically covered with a thick, spicy sauce.