Soto Tauto

   Pekalongan style soup concoction is very unique taste. Tauco pepper and a little extra to make the broth taste delicious, savory spicy and delicious. Especially when inhaled hot sauce!

ingredients:
250 g beef cattle
750 ml of water
1/2 tsp salt
1 stalk lemongrass, crushed
1 cm ginger, crushed
2 bay leaves
2 tablespoons vegetable oil
1 tablespoon lemon juice
Spices:
8 red onions
4 cloves garlic
3 red chilies
4 tablespoons sweet taoco.
½ teaspoon pepper grains
¼ grains nutmeg
1 tsp sugar
1 teaspoon salt
complement:
50 g suun dry, pour boiling water until tender, drain
2 leeks, thinly sliced
2 stalks spring onion, sliced
75 g bean sprouts, pour boiling hot water, drained sprouts
2 tablespoons fried shallots
potato cakes

How to make:

     Boil water, put the meat together, lemongrass, salam, galangal and salt.
     Boil the meat until tender. Drain, cut into pieces.
     Set aside the broth of 750 ml. Insert the meat back into the pan.
     Saute until fragrant. Put it in the pan.
     Boil broth and lift.
     Arrange in a bowl of complementary materials.
     Give the following meat broth.
     Serve hot.

For 6 people

Soto Sroto

  

At the Talbot-style cold soup is warm enjoyable. Its contents are very complete. Plus a sprinkling of peanuts to make peanut sauce more savory soup is so delicious.

ingredients:
1/2 chicken, cut in four parts
1500 ml of water
1 bay leaf
2 cm ginger, crushed
2 teaspoons salt
3 tablespoons cooking oil
1 leek, sliced
oil for frying
puree:
3 eggs pecans, toasted
2 cloves garlic
½ teaspoon pepper grains
1 cm ginger
1 teaspoon salt
fields:
100 g bean sprouts, cleaned
50 g rice noodle dried, soaked until soft, drain, cut into pieces
2 boiled eggs, peeled, cut into pieces
50 g of fried peanuts
50 g of potato chips
2 tablespoons fried shallots
1 tablespoon finely chopped celery
1 orange juice
Sauce, mix together:
50 ml of boiled water
10 pieces of red chili sauce, boiled, mashed
50 g of fried peanuts, crushed
2 tablespoons soy sauce

How to make:

     Boil chicken with salt, bay and ginger until chicken is tender.
     Remove and drain chicken. Set aside as much as 1 liter of broth.
     Saute onion until soft and fragrant.
     Put it in the broth, bring to a boil over low heat. Lift.
     Arrange the stuffing in a bowl of soup. Give shredded chicken.
     Pour the hot broth. Serve with topping.

For 6 people

Soto Kudus

 

  A savory sauce with a hint of sweetness is the hallmark of this clove soup of the town. Very diverse complementary and make this soup taste more steady.

ingredients:
½ of domestic chickens, cut in two
1 cm ginger, crushed
1 bay leaf
1 stalk lemongrass, crushed
2 tsp salt
3 tablespoons soy sauce
puree:
6 red onions
3 cloves garlic
½ teaspoon pepper grains
1 teaspoon salt
complement:
150 g bean sprouts, cleaned
3 stalks spring onion, thinly sliced
2 leeks, thinly sliced
1 stalk celery, thinly sliced
2 tablespoons garlic fries
1 tablespoon fried shallots
2 grains of lime
Complementary side dishes:
Potato cakes, satay lung, pindang eggs, shellfish skewers

How to make:


     Boil enough water, boiled chicken with ginger, bay, lemongrass and spices until chicken is tender.
     Remove the chicken, drain the chicken to dry.
     Bring to a boil again over low heat broth. Add soy sauce. Bring to a boil then remove from heat.
     Fry in hot oil and lots of it to dry. Shredded-shredded meat.
     Presentation: Place the bean sprouts, chicken and other appendages in a serving bowl.
     Flush with hot broth and serve.

For 6 people