 A bowl of soto padang | |
| Type | Soup |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Created by | Minangkabau |
| Serving temperature | Hot |
| Main ingredients | Various traditional Indonesian chicken, beef, or offal soups |
Soto padang is a kind of clear, non coconut milked soto, which usually contains beef, onion, potatoes, and white vermicelli noodles as its main ingredients. [1] This soto is a culinary specialty originating from West Sumatra, Indonesia. [1] [2] [3]
The meat used for the soto can be boiled and cut, [3] or it can be fried until crunchy. [1] The potatoes are boiled, then seasoned and made into small patties and then fried. [3] Individual bowls are prepared with rice vermicelli, meat and potatoes put inside, and boiled egg can be added before the broth is poured in. [3] Sliced celery, scallions, and fried shallot are usually added as garnishes. [3]
In Padang City, this soto is often served for breakfast, and sometimes accompanied by the teh talua (creamed egg tea). [3]
See also
References
- ^ a b c Margi, Raditya (October 29, 2014). "A tasty bite of Indonesia". @ Copyright 2017 by The Nation. The Nation. Retrieved October 12, 2017.
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^
"The Harmony Restaurant celebrates Indonesian cuisine with 'Selera Nusantara' event". © 2017 PT. Niskala Media Tenggara.
The Jakarta Post. May 7, 2017. Retrieved October 12, 2017.
{{ cite web}}: CS1 maint: others ( link) - ^ a b c d e f Von Holzen, Heinz (2014). A New Approach to Indonesian Cooking. Singapore: Marshall Cavendish International Asia Pte Ltd. p. 96-97. ISBN 9789814634953.
