Soto oldes

Ingredient:
250 grams of beef
500 grams of cow innards (spleen, tripe, live)
11/2 water liters, to boil beef
Equipment ingredient:
3 boiled egg grains, slit six
1 onion leaf slice soft
3 fried onion tablespoons
2 lime slits
shrimp crisply
Flavor that refined:
8 onion cloves
4 garlic cloves
3 cm turmeric, burnt
5 candle nut grains, toasted
1 pepper teaspoon
1 salt tablespoon
The other flavor:
4 sheets of orange leaf
2 stick fragrant grass, contuse
3 cm white sugar teaspoon
1/2 instant broth teaspoon
Manner make:
Boiled beef with water up to soft meat, lift to cut to pieces. Cast aside water boile0d it for sauce soto.
Boiled cow innards up to ripe. lift, cut to pieces. pass to boiled it.
Boiled return broth with orange leaf, fragrant grass, and ginger up to boil. Saute flavor that refined up to ripe. Insert into sauce soto. Add white sugar and instant broth.
Insert meat cut and innards. ripe up to flavor penetrates, lift. Present soto with completion ingredient. Serve in a state of hot

Soto holy

Materials:
1 domestic chicken, piece four
2 liters of water
Supplementary materials:
Sufficiently warm water
150 gram bean sprouts, brewed hot water
3 hard boiled eggs cut four
3 stalks celery, thinly sliced
Soy sauce to taste
3 fruit lime, squeezed the water
Spices are blended:
5 spring onions
6 cloves garlic
1/2 tablespoon coriander
1 teaspoon pepper
1/4 cumin
4 candle nut
2 tablespoons salt
Other spices:
3 cm ginger crushed
2 stalks lemongrass, crushed
5 cloves garlic, thinly slices, fried
2 teaspoons bouillon powder (option)
How to make:
Boiled water until boiling. Enter the chicken, boil until cooked. Saute spices blended with ginger ad lemongrass until done.
Enter into the chicken stew. Add the fried garlic, salt and powder broth, cook until the spices until infuse. Lift chicken. Then the tear off a spice, prepare enough rice in the bowl. To tear off a piece chicken berries., bean sprout, boiled egg, celery, gravy soup, serve in hot

Soto blora

Ingredient:
1/2 chicken tail
11/2 tablespoon
11/2 water liters
3 oil tablespoon, to sauteing
Completion Flavor:
150 grams of bean sprout, pour water boils to with hot water
1 onion leaf, soft slice
2 stick, slice soft
sweet soybean sauce enough
Flavor that refined:
7 onion cloves
5 garlic cloves
11/2 pepper teaspoon
1 coriander teaspoon
1/4 teaspoon cumin
1/2 instant broth teaspoon (option)
Another flavor:
2 sheets of greeting leaf
4 sheets of orange leaf
1 fragrant grass, contuse
3 cm alpine galangal, contuse
Manner make:
Boil chicken with salt up to ripe. lift, tear off a piece, cast aside water boils this for sauce soto. Saute flavor that refined up to fragrant. Add greeting leaf, orange leaf, fragrant grass and alpine galangal.
Saute again up to ripe flavor, lift. Input into broth, add white salt, ripe up to flavor penetrates. Add bean sprouts and chicken tear off a piece at cup. Pour with sauce soto that still hot. Give onion leaf, celery and soybean sauce. present in a state of hot.

Soto banten

Ingredient:
500 grams of chow intestines, clean
3 tamarind eyes
600 waters, to boil intestines
800 ml coconut milk from 1 coconut
3 oil tablespoon to sauteing
Completion Ingredient:
Lontong (rice wrapped in leaves)
Rissole chi
cayenne chutney
Flavor that is refined:
8 onion cloves
5 garlic cloves
5 red chilis, throw away the seed
1/2 salt tablespoon
1 white sugar teaspoon
1/2 teaspoon instant broth (option)
The other flavor:
3 cm alpine galangal, contuse
2 sheets of greeting leaf
Manner makes:
Boiled chow intestines tamarind up to ripe, elevator to pass boiled. Cut intestines long 2 cm. Saute flavor that is refined with the other flavor up to ripe. Intestines input, stir apartment. Pour ripe coconut milk up to flavor penetrates. Elevator to present with the completion ingredient.
Tip:
Clean intestines: throw away all the fats, then washout by turn on intestines end to water tap mouth. After wards flame water according to maximal up to intestines contents out

Soto banjar

Ingredient:
1/2 free-range chicken tail, cut two
1/2 tablespoon salt
2 water liters
Equipment ingredient:
Ketupat (rice wrapped in leaves) sufficient.
75 grams noodle dry, pour boiling water into with hot water.
potato rissole
4 boiled egg grains, cut in two
1 onion leaf, slice soft
3 celery, slices soft
3 fried onion tablespoon
Sweet soybean sauce
2 lime, slits
flavor that refined:
9 onion cloves
5 garlic cloves
1/2 but meg
1/2 pepper teaspoon
Other flavor
3 cardamoms
3 cm cinnamon
4 clove grains
Manner make:
Mic chicken, salt and water. boiled up to soft chicken meat. lift tear off a piece. Cast aside the broth water for sauce soto. Saute flavor that refined up to fragrant. Add the other flavor, saute up to ripe. insert to into broth, stir flat. Ripe return up to flavor penetrates to into sauce.
Order apart ketupat, noodle , rissole, egg and chicken tear off a piece into cup. Sow onion leaf, celery and fried onion. Pour with sauce soto, still hot. Add soybean sauce and lime juice, present

Soto bandung

Materials:
500 grams of beef
2 spices turnips, peeled, thinly sliced, fried chi boiled sufficiently
50 grams of soy beans, scaled to expand, fried
1 leek, thinly sliced
2 stalks celery, thinly sliced
2 liter of water
Spices are blended:
8 spring onions
5 cloves garlic
1 teaspoon pepper
1/2 tablespoon salt
1 teaspoon instants bouillon (option)
Other spices:
1 stalk lemongrass, crushed
3 cm ginger crushed
2 boy leaves
How to make:
Boiled beef with other ingredients until meat is tender. Diced up meat. Saute crushed spices until fragrant. Enter into the broth ( water used stew meat). Reenter the beef had been cut, let it boil again. Oder radish into a bowl. Add chi, soy a beans, scallion and celery. flush with soup and meat sauce. Serve in warm conditions by adding cayenne pepper sauce.

Coto makasar

Materials:
250 grams of beef
500 grams of beef offal (Live, intestines, spleen, lung and tripe)
2 liters of water last washing rice
3 tablespoon oil, for sauteing
Supplementary materials:
Ketupat enough, cut into pieces
2 leeks, thinly slices
3 tablespoons fried onions
3 pieces of lemon
Spices are blended
6 spring onions
4 cloves garlic
11/2 teaspoon pepper
1/2 tea spoon cumin
3 cm ginger
5 cm galangal
50 grams of peanuts, roasted, skinned
Other spices:
5 cm cinnamon
8 spring onions, slices thin
2 stalks lemongrass, crushed
3 tablespoons tauco
1 tablespoon brown sugar
1/2 teaspoon instant chicken broth (optional)
How to make:
enter beef, offal, cinnamon into the pot with the rice laundry, boiled over a low heat until half cooked meat. Saute onion until browned. |Enter stir into stew seasonings. Add brown sugar and instant broth. Cook until meat and offal cooked.
Lift beef and beef offal, and then cut into spices. Enter back into the broth. Coto serve with sauce ingredients and tauco

Soto Ambengan

Materials:
1/2 village chicken
11/2 tablespoons salt
2 liters of water
3 tablespoons oil for sauteing
Supplementary materials:
150 grams cabbage, finely slice
50 grams of dried glass noodles brewed in a hot water
3 hard boiled eggs
1 leek, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons fried onions
2 tablespoons garlic fries
2 lime, divided
soy sauce
pecan sauce shrimp crackers
blended spices:
8 spring onions
4 clove garlic
1 teaspoon pepper
3 cm turmeric, roasted
Other spices:
5 lime leaves
2 stalks lemongrass, crushed
1 teaspoon white sugar
1/2 bouillon powder(option)
How to make:
Poached chicken, salt and water until chicken is tender. Lift the meat drain. Water reserve broth for soup broth. Fried meat fit to yellow-brown, lift to tear off a piece. Saute crushed spices until fragrant. Enter lime leaves, lemongrass, galangal and ginger. Saute until the spices are cooked. Enter into broth. Boil again over low heat until boiling. Enter the lift leek.
put cabbage, glass noodle, chicken and boiled eggs to tear off a piece into the bowl. View sprinkle, scallions, celery, onion and garlic fried. Serve soup with lemon sauce, shrimp crackers and pecan sauce