A bowl of soto padang
| |
| Type | Soup |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Created by | Minangkabau |
| Serving temperature | Hot |
| Main ingredients | Various traditional Indonesian chicken, beef, or offal soups |
Soto padang 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]
InPadang City, this soto is often served for breakfast, and sometimes accompanied by the teh talua (creamed egg tea).[3]
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