Soto could be called typical food of the Indonesian people. In many parts of the country, can be found in various kinds of soto according to the origin. His name is different, it looks all sorts, it was also varied.
THERE clear broth soup, some are a bit murky. Some use glass noodles or vermicelli noodles, some filled with potatoes, there are mixed taogc. There was even a kind of soup is just gravy and sauce was just diguyurkan to grilled ribs or people more familiar with bakar.Toh ribs soup, still there are similarities because both soto. Want soto padang, soto makassar, Lamongan soto, soto madura, soto ambengan, or holy soup, a thick spice flavor characteristics remain similar.
"Indeed, of all the soup tastes that exist in Indonesia, on average, have similar taste. So even with spices, which are frequently used main turmeric and laos. Because, in general, a clear soup with coconut milk and colors will remain yellow, though there is a thick yellow is the usual course, "said Naniek, soto traders from Solo, Java Tengah.Banyaknya soto obvious choice in Soto Nusantara Festival held Warta Kota, last week, in the court Fatahilah Museum, West Jakarta.
At least there are 25 kinds of soup from the various regions. In a festival that can be felt how detailed the unique flavor soup dishes disajikan.Sebagai archipelago, the diversity of each region owned soup is a culinary overview of the wealth in this country. Although there are similarities sense, but in terms of content and detail terkecap taste on the tongue, soup is a dish that deserves to be explored enjoyment of taste.
"Although there is the same from the flavor and taste in general, let alone how closely the flavor and spicy sauce makassarese soto, soto madura delicious with chicken village, and the strong sense that menyedak flavor of coconut milk mixed with plain soup, taste it all. And , for enthusiasts of traditional foods is an archipelago of different sensations, "says Rajat, owners laos soto Pekalongan.
If viewed in terms of content soto, soto concoction results from various regions do have uniqueness. Starting from just a chicken meat and eggs, there are also soup filled beef marrow at the time, plus milk, some use ribs, tripe, lung, lalal, until the tendon sapi.Keragaman soto more obvious when looking at how to serve it. Clearly, the soup was always known as berkuah cuisine and fresh.
Secret spice
Although the soup is so common foods, but some sellers soto revealed that the typical soup usually has a hereditary secret seasoning. One example as told by Naniek. In the early 1990s, the mother of four children never sell soto Madura. However, it turned out not as good as homemade soup soto Madura sold by the seller soto near his home.
According Naniek, it is because the existence of a secret spice recipe that has been handed down, which is owned by the seller soto. "Taste soup that I make just something like it feels. But not so good because it still feels less tasty and fresh. We were given orange juice instead So sour," said Naniek.Menyoal secret seasoning down this decline have not been there that can provide certainty story.
It was just kind of soup is always disclosed by the seller when there are people who ask about what kind of soup ingredients used so that it was tasty and segar.jika have questions about herbs, the usual answer given is to use a curry sauce from the marinade bone, skin, and skin chicken claw. There is also a mention of turmeric and laos not much, but using a curry of beef bones and marrow. "The problem is that mas yes, secrets. We are so accustomed to using and It has always been parents who make soup. Hence it is also hard to tell. But, yes in general must dlpakeln curry sauce from the marinade chicken or beef bones, "said Husein, seller soto Madura (bataviase)
See also: Wine
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