Summary
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]
 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 |
| |
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 edit
References edit
- ^ a b c Margi, Raditya (October 29, 2014). "A tasty bite of Indonesia". @ Copyright 2017 by The Nation. The Nation. Retrieved October 12, 2017.
- ^ "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.