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List Of Indonesian Soups
This is a list of Indonesian soups. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto Ayam Savoy Homann Hotel
Soto may refer to: Geography *Soto (Aller), parish in Asturias, Spain *Soto (Las Regueras), parish in Asturias, Spain *Soto, Curaçao, Netherlands Antilles *Soto, Russia, a rural locality (a ''selo'') in Megino-Kangalassky District of the Sakha Republic, Russia *Soto de Cerrato, municipality in Palencia Province, Spain *Soto de la Vega, municipality in León Province, Spain *Soto de los Infantes, parish in Asturias, Spain *Soto de Luiña, parish in Asturias, Spain *Soto del Barco (parish), parish in Asturias, Spain *Soto del Real, municipality in Madrid Province, Spain *Soto la Marina, Tamaulipas, municipality in Mexico *Soto Street, in Los Angeles, California **Soto (Los Angeles Metro station), located on Soto Street at the intersection with First St. *Soto y Amío, municipality in León Province, Spain Groups of people *So'to, indigenous people of the Amazon *Sōtō, the largest of the three traditional sects of Zen in Japanese Buddhism People with the name Given name or nickna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle Soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Varieties East Asia China There are myriad noodle soup dishes originating in China, and many of these are eaten in, or adapted in various Asian countries. * Ban mian (板面) – Hakka-style, flat-shaped egg noodles in soup. * Chongqing noodles * Cold noodle (冷面/冷麵) – Shanghai-style, flat noodle stirred with peanut butter sauce, soy sauce and vinegar, served cold. * Crossing the bridge noodles () – ingredients are placed separately on the table, then added into a bowl of hot chicken stock to be cooked and served. The ingredients are uncooked rice noodles, meat, raw eggs, vegetables and edible flowers. The stock stays warm because of a layer of oil on top of the bowl. Typical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makassar Cuisine
Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia. Dishes * Coto makassar, a stew made from the mixture of nuts, spices, and selected offal which may include beef brain, tongue and intestine. * Pallubasa, a similar dish to Coto Makassar, but with the addition of coconut. * Konro, a rib dish. * Burasa or Ketupat, a glutinous rice cake, usually eaten with Coto Makassar and Konro. * Ayam goreng sulawesi (Celebes fried chicken); the chicken is marinated with a traditional soy sauce recipe for up to 24 hours before being fried to a golden colour. The dish is usually served with chicken broth, rice and special sambal (chilli sauce). * Mie kering, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. * Ikan bolu bakar, grilled milkfish. * Sop saudara, a spicy beef or buffalo soup. * Kapurung from Palopo. Sweets * Barongko, a banana mashed with egg, coconut milk, suga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coto Makassar
Coto Makassar or Coto Mangkasara ( Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of '' soto'' traditional beef and offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain. Coto Makassar is usually served with Burasa or Ketupat rice cakes. See also *'' Soto ayam'' *'' Sop saudara'', spicy Bugis-Makassar beef soup. *'' Konro'', Bugis-Makassar spicy cow's ribs soup, similar or related to ribs ''soto'' *'' Tongseng'', Javanese spicy mutton soup also related to ''soto'' *'' Gulai'', the Javanese ''gulai'' is soupy, similar to mutton or goat ''soto'' but slightly different in spices * List of Indonesian soups * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sroto
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called ''soto'', whereas foreign and Western influenced soups are called ''sop''. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many ''warungs'' and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto, especially ''soto ayam'' (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food. Because of the proximity and significant numbers of Indonesian migrants working and settling in neighbouring countries, soto can also be found in Singapore and Malaysia, and has become a part of their cuisine. Introduced to Suriname by Javanese migrants, it is part of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto Padang
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. This soto is a culinary specialty originating from West Sumatra, Indonesia. The meat used for the soto can be boiled and cut, or it can be fried until crunchy. The potatoes are boiled, then seasoned and made into small patties and then fried. Individual bowls are prepared with rice vermicelli, meat and potatoes put inside, and boiled egg can be added before the broth is poured in. Sliced celery, scallions, and fried shallot are usually added as garnishes. In Padang City, this soto is often served for breakfast, and sometimes accompanied by the ''teh talua'' (creamed egg tea). See also * Indonesian cuisine * List of Indonesian soups * Padang cuisine Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto Ayam
Soto ayam is a traditional Indonesian dish which uses ingredients such as chicken, '' lontong'', noodles, and rice vermicelli. Soto ayam is popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its main ingredients which makes the yellow chicken broth. It is one of the most popular variant of '' soto'', a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes and Chinese celery leaves. Fried shallots are usually added as garnish. Coconut milk (''santan'') is also used as an additional ingredient. ''Koya'', a powder of mixed prawn crackers with fried garlic, or sambal is a common topping. '' Krupuk'' or ''emping'' is also a common topping. Lalapan is usually served as a side dish. Variations Different regions have their own variation of this dish, for instance: * Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its ''koya'' topp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto Babat 1
Soto may refer to: Geography *Soto (Aller), parish in Asturias, Spain * Soto (Las Regueras), parish in Asturias, Spain * Soto, Curaçao, Netherlands Antilles * Soto, Russia, a rural locality (a ''selo'') in Megino-Kangalassky District of the Sakha Republic, Russia * Soto de Cerrato, municipality in Palencia Province, Spain * Soto de la Vega, municipality in León Province, Spain * Soto de los Infantes, parish in Asturias, Spain * Soto de Luiña, parish in Asturias, Spain * Soto del Barco (parish), parish in Asturias, Spain *Soto del Real, municipality in Madrid Province, Spain *Soto la Marina, Tamaulipas, municipality in Mexico * Soto Street, in Los Angeles, California ** Soto (Los Angeles Metro station), located on Soto Street at the intersection with First St. * Soto y Amío, municipality in León Province, Spain Groups of people * So'to, indigenous people of the Amazon *Sōtō, the largest of the three traditional sects of Zen in Japanese Buddhism People with the name Given na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laksa
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour (tamarind or ). Originating from Peranakan cuisine, laksa recipes are commonly served in Indonesia, Malaysia, and Singapore. Origin Laksa is one of the most popular dishes of Peranakan origin, with a diverse variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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