Soto is Indonesian for soup. Savory broth, made from chicken, beef, or mutton, is garnished with vegetables, noodles, and often served with shrimp crackers and potato fritters (perkedel or frikadeller). Every island and even city has its own versions of soto, hence you have, to name a few: Soto Betawi from Jakarta, Soto Lamongan from East Java, and Soto Madura. If you are too busy to make it from scratch, you can buy the seasonings in sachets; we recommend Bamboe or Indofood brands.
If you are adventurous and want to try making it from scratch, follow the directions below.
1.5 liter water
1 teaspoon salt
2 Indonesian bay leaf
1/2 (500 g) chicken
3 teaspoon margarine
Grind these following items:
1 teaspoon black pepper
5 pieces Garlic
5 Candle Nuts
Prepare the chili sauce (Sambal):
15 pcs red chili - boiled and grinded
2 teaspoon of roasted peanut - ground
2 teaspoon of Bango Sweet Soy Sauce
1 teaspoon of lemon juice
150 g bean sprouts.
75 g vermicelli,wash it in the warm water to make it soft.
2 chicken eggs, boiled, cut into small pieces
2 teaspoon of Roasted peanut
75 g Cassava chips
2 teaspoon of Fried onion
1 green onion leaves cut into small pieces
1 chinese celery cut into small pieces
How to cook :
1. Boil the water with salt, Indonesian bay leaves and galangga. Put the chicken meat in, boil until it's tender.
2.Lift the chicken out,and then fry it until its color become yellow brown and dry it.
3. Shredded the chicken meat into small slices.
4.Stir the margarine in the frying pan and fry the spices until it smells delicious. Add the spices to the chicken broth water.
5. Reduce the heat to low and wait until it boils.
How to prepare:
1.Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
2.Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.
Do not forget to serve it with our wonderful Jempol Chili Sauce.