This 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 moreSoto Padang is a traditional soup and a type of soto originating from Padang. This soup consists of five parts – soup ingredients, spices for the stock, spice paste, chili sauce, and garnishes or accompaniments. The ingredients for the soup include beef, galangal, bay leaves, kaffir lime leaves, cloves, star anise, salt, sugar, and white pepper.
The soup stock is made with garlic, coriander, salt, and white pepper. The spice paste consists of shallots, garlic, hot peppers, turmeric, and ginger, while the chili sauce is made with a combination of oil, shallots, salt, sugar, and ground hot peppers.
MAIN INGREDIENTS
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
Sop buntut is a traditional soup originating from Indonesia. The soup is made with oxtail, oil, carrots, potatoes, and a huge number of spices such as cinnamon, cloves, nutmeg, white pepper, shallots, garlic, ginger, and onions. The combination is simmered for a few hours until the oxtails are fully cooked and have a tender consistency.
The spice paste is sautéed and it's added to the pot with carrots and potatoes, and the soup is simmered for a bit more until the vegetables are tender. Sop buntut is usually served with slices of scallions and tomatoes, and it's garnished with fried shallots.
MAIN INGREDIENTS
Soto Bandung is a traditional dish and a type of soto soup originating from Bandung. The soup is usually made with a combination of cubed beef, ginger, garlic, scallions, thinly sliced daikon, bay leaves, lemongrass, oil, sugar, salt, and white pepper.
The ingredients are cooked in water until the beef becomes tender. The soup is then seasoned with salt, pepper, and sugar, and daikon is added to the pot near the end of cooking. Once prepared, soto Bandung is garnished with many ingredients such as soy beans, scallions, shallot flakes, and often a squeeze of kaffir lime.
MAIN INGREDIENTS
Selat solo is an Indonesian dish believed to have originated as a European salad that’s been adapted to Javanese tastes. It hails from Solo in Central Java, hence the name. The dish is made with a combination of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans.
The vegetables and eggs are layered in plate, the meat is then placed over them, and the watery soup is poured over the meat. The dish is traditionally served with a bit of mayonnaise on the side and can be categorized as a main meat dish, a salad, and a soup.
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