Coto Makassar

Coto Makassar or Coto Mangkasara is traditional food of Makassar, South arch Sulawesi. This Food is made the than innards (bowels) stewed ox during old ones. Boiled innards mixed this beef and then shredded then flavoured with flavour which's cut fine vegetables peculiarly. Coto served in bowl and eaten by ketupat (rice cake boiled in a rhombus-shaped packet of plaited young coconut leaves) and " burasa". In this time Coto Mangkasara have disseminated to various area in Indonesia, start in roadside booth till the restaurant. And planned to by start november 2008 Coto Makassar will become one of menu at domestic air transport of Garuda Indonesia from and to Makassar.

Soto Madura

When I goes to Surabaya. There so much merchant Soto Madura there. It's true this recipe come Javanese of East, because Madura is inclusive of in area reply east.

Ingredients

• 500 gr Beef or internals
• 100 gr bean sprouts
  
• 80 gr rice noodles
  
• 60 gr Indonesian parsley
  
• 60 gr scallions
  
• 60 gr ginger
  
• 1 lime
  
• salt
  
• pepper

Directions
Boil meat until done. Drain and cut into bite-sized slices.
Remove the tails of bean sprouts, boil until half done.
Boil rice noodles separately.
Keep these in separate plates.
Cut Indonesian parsley and scallions.
Grind shallots, and brown it for a little bit.
Skin and cut ginger.
Make beef stock using Beef bones boiled in water for about an hour.
Remove bones, and put in salt, pepper, ginger, and shallots.
Serve the soto by putting the Beef, bean sprouts, noodles into a bowl.
Pour soup into it.
Sprinkle with Indonesian parsley and scallions.

Soto Banjar

My Wife special Menu. Soto Banjar. This Soto come from Kalimantan ( Indonesia). Specially Kalimantan South arch.

Ingredients

• 4 c. defatted chicken broth
  
• 3 c. water
  
• 4 large flat-leaf parsley sprigs
  
• 2 fresh cilantro sprigs, roots and stems slightly crushed
  
• 1 whole Chicken breast (1 to 1 1/4 lbs.), rinsed well
  
• 3 medium boiling potatoes (about 12 oz.), peeled and cut into 1/2-inch cubes
  
• 4 oz. shallots, peeled
  
• 4 large cloves garlic, peeled
  
• 3 tbsps. olive oil
  
• 1 tbsp. peeled fresh
  
• ginger, minced
  
• 1 tsp. ground cardamom
  
• 1 cinnamon stick (3 inches long)
  
• coarse salt and freshly ground black pepper, to taste
  
• 2 c. cooked angel hair pasta
  
• 3 hard-cooked eggs, peeled and quartered
  
• 1/4 c. chopped green celery
  
• leaves or fresh cilantro leaves
  
• 1 lime, thinly sliced

Directions

Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot. Bring to a boil and add the Chicken breast. Reduce the heat and simmer, partially covered, until the Chicken is just cooked through, about 30 minutes. Remove the Chicken and let cool slightly. Shred the meat from the bones in 1 1/2 x 1/2-inch pieces, discarding the skin and bones. Set aside covered. Strain the broth and return it to the pot. Add the potatoes to the broth.
Cut half the shallots and half the garlic lengthwise into very thin slices. Heat the oil in a medium-size nonstick skillet over low heat. Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve for garnish. Finely mince the remaining shallots and garlic and the ginger together with the cardamom. Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.
Add this mixture to the broth along with the cinnamon stick, salt, and pepper. Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes. Remove the potatoes from the broth with a slotted spoon.
To assemble, lay out 4 to 6 shallow soup or Pasta bowls. Arrange the Chicken, Pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges. Heat the broth until piping hot and adjust the seasonings. Discard the cinnamon stick. Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic. Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl. Serves 6 as a first course, 4 as an entree.
Recipes from Sheila Lukins' All Around The World Cookbook by Sheila Lukins (Workman Publishers, copyright 1994 by Sheila Lukins)

http://recipes.wikia.com/wiki/Soto_Banjar

Soto Ayam Magetan

My grandmother who lived in Eastern slope of Mount Lawu, used to cooked this kind of Soto when Lebaran Idul Fitri to serve her hundreds of guesses. She wasn't living in Magetan, but her Soto was very similar to what Seri Masak Femina said about this kind of Soto.

So, it doesn't matter at all what its name actually. I just want to remember my beloved deceased grandmother's soto, which was so yummy.

Ingredients:

• 1 free range chicken/ organic chicken, cleaned and cut into frying pieces
• 1,5 L fresh water
• 1 teaspoon of salt
• 2 tablespoons cooking oil
• 2 salam leaves
• 2 lemongrasses
• 4 jeruk purut leaves
• ¼ teaspoon cinnamon powder
• 2 cm galangal root, crushed

Grinded Spices:

• 3 cloves garlic
• 8 shallots
• 2 cm ginger
• ½ teaspoon turmeric powder
• 5 candlenuts
• ½ teaspoon white pepper powder
• A pinch of caraway powder
• ½ teaspoon tamarind
• 1 teaspoon salt
• 1 teaspoon sugar

Complements:

• 50 g rice vermicelli, boiled for 2 minutes, then poured by cold water, drained
• 150 g green-bean sprouts, soaked in hot water, then drained
• 3 hard boiled eggs, peeled, sliced
• 100 g cabbage, finely sliced
• 2 tablespoon celery
• 2 tablespoon fried onion
• Potato crisp
• Chili condiment
• Sweet soy sauce
• Lime juice

Instructions:

• Boil the chicken with salt in water, until the chicken is tender enough, and the broth is about 1 L
  Take the chicken out of pan and drain it well, shred it
• Sauté the grinded spices with salam leaves, lemongrasses, jeruk purut leaves, galangal root, cinnamon powder
  Pour the chicken broth little by little, stir, boil it again
• Set the shredded chicken and all the compliments in a bowl, and then pour them with hot spiced broth

Inspired by my grandmother's recipe, combine with Seri Masak Femina

For complete image and text, just follow this link: http://cookingbakinglab.blogspot.com/2008/10/soto-ayam-magetan-magetan-chicken-soup.html

Article Source: http://EzineArticles.com/?expert=Diana_Novita

Soto Kudus

Kudus is a city in Central Java, Indonesia. It has been famous for its clove cigarettes (known as kretek ) product for long time.

Soto is also known as Indonesian dishes. There are many kind of soto vary according to the city of they came from. For example there are Soto Betawi, Soto Madiun, Soto Sulung, Soto Lamongan, Soto Bandung, etc. Different places use different ingredients, and off course make different tastes.

For me, Soto Kudus has the simplest ingredients. It tastes so fresh though.

Ingredients:

• 1 free range chicken or organic chicken (Indonesia= Ayam Kampung), clean and cut into frying pieces.
• 1.5 L fresh water
• 3 cloves garlic
• 6 shallots
• 3 cm slice galangal root (Indonesia= Lengkuas), crushed
• 2 salam leaves (Indonesian Bay leaves)
• 2 jeruk purut leaves (Indonesian small fragrant kind of lime, or you can use lemon's skin peel)
• ¼ teaspoon of turmeric powder
• ¼ teaspoon of white pepper powder
• 1 teaspoon of salt
• A pinch of sugar to replace MSG (Mono Sodium Glutamat)
• 400 cc cooking oil
• Complements:
• 100 g green-bean sprouts, soaked in hot water, then drained
• 4 tablespoon slice of celery
• 4 tablespoon slice of leek
• 2 limes
• 3 table spoon of sliced onion, fried
• Soy sauce condiment (crushed hot chili with sweet soy sauce)

Instructions:

• Place water and chicken in saucepan or pot.
• Then boil the chicken in low heat.
• Grind garlic, shallots, salt. Sauté well with salam leaves, galangal root. Then add into boiling chicken.
• Add salt, white pepper powder, turmeric powder, a pinch of sugar, and jeruk purut leaves.
• Continue boiling until the chicken turns into gentle and smooth texture. Then turn off the fire.
• Take the chicken out of pot, drain it well. Fry until it turns into golden color. After that, slice the fried chicken.

Present Soto Kudus with the complements.

(Ps: for 6 peoples)

Simply visit my 'laboratory' : http://www.cookingbakinglab.blogspot.com

http://cookingbakinglab.blogspot.com

Article Source: http://EzineArticles.com/?expert=Diana_Novita

Meaning of SOTO

Soto, sroto, or coto is typical food of made Indonesia from broth of flesh and vegetable. Most flesh is often used is ox and chicken, but sometimes used goat. Various area in Indonesia own type of soto, obstetrically which different each other, for example Soto Kediri, Soto Madura, Soto Betawi, Soto Padang, Soto Bandung, Soto Sokaraja, Soto Banjar, Coto Makassar. Soto is also named after by its content, for example Soto chicken, Soto chop down, Soto goat. Soto own a lot of looking like by soup

Caused by some type of soto in Indonesia, each having the way of presentation which different each other. Soto can be served assortedly other food, for example crisply, rissole, fried chips made of Gnetum gnemon fruit, sauce bean and others. As well as also additionally is other like sate of egg pindang, broil cockle, lemon orange, koya ( mixture of heap of crisply with garlic) etc. As we know that staple food of Indonesian people is rice, so that Soto is generally served with rice as especial menu. But, there is difference in the case of especial menu of the rice. Mostly Soto served separately with rice, like Soto Betawi, Soto Padang and others. But, there also served by apart with rice, for example Soto Kudus. Others, there's also Soto served by lontong or the rice cooked with wrapped a banana leaf, for example Coto Makassar. Later, there's also which hence the noodles, and non rice as in essence menu, for example Soto of Noodles Bogor.