Soto padang

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Soto padang
Soto Padang 1.JPG
A bowl of soto padang
TypeSoup
CourseMain course
Place of originIndonesia
Region or stateWest Sumatra
Created byMinangkabau
Serving temperatureHot
Main ingredientsVarious traditional Indonesian chicken, beef, or offal soups

Soto padang, more commonly referred to as Padang soto, 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[edit]

References[edit]

  1. ^ a b c Margi, Raditya (October 29, 2014). "A tasty bite of Indonesia". @ Copyright 2017 by The Nation. The Nation. Retrieved October 12, 2017.
  2. ^ "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.CS1 maint: others (link)
  3. ^ 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.