Tahu campur is a traditional dish originating from East Java. Although there is a number of variations on it, this soup is usually prepared with a combination of beef broth, fried tofu, green salad, bean sprouts, egg noodles, sambal petis (bird’s eye chili peppers and dried shrimp paste), spiced fried cassava (lentho), garlic crackers (krupuk bawang), and a spice paste containing garlic, coriander, cumin, turmeric, and black pepper.
When served, the broth is usually garnished with fried garlic, fried shallots, and krupuk bawang garlic crackers. This dish is often prepared and sold by street cart vendors in East Java.
MOST ICONIC Tahu campur
Sop buntut is a traditional soup originating from Indonesia. The soup is made with oxtail, oil, carrots, potatoes, and a huge number of spices such as cinnamon, cloves, nutmeg, white pepper, shallots, garlic, ginger, and onions. The combination is simmered for a few hours until the oxtails are fully cooked and have a tender consistency.
The spice paste is sautéed and it's added to the pot with carrots and potatoes, and the soup is simmered for a bit more until the vegetables are tender. Sop buntut is usually served with slices of scallions and tomatoes, and it's garnished with fried shallots.
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Soto Bandung is a traditional dish and a type of soto soup originating from Bandung. The soup is usually made with a combination of cubed beef, ginger, garlic, scallions, thinly sliced daikon, bay leaves, lemongrass, oil, sugar, salt, and white pepper.
The ingredients are cooked in water until the beef becomes tender. The soup is then seasoned with salt, pepper, and sugar, and daikon is added to the pot near the end of cooking. Once prepared, soto Bandung is garnished with many ingredients such as soy beans, scallions, shallot flakes, and often a squeeze of kaffir lime.
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Selat solo is an Indonesian dish believed to have originated as a European salad that’s been adapted to Javanese tastes. It hails from Solo in Central Java, hence the name. The dish is made with a combination of beef tenderloin, onions, soy sauce, salt, pepper, sugar, vinegar, shallots, cloves, nutmeg, hard-boiled eggs, mayonnaise, and vegetables such as carrots, lettuce, potatoes, and green beans.
The vegetables and eggs are layered in plate, the meat is then placed over them, and the watery soup is poured over the meat. The dish is traditionally served with a bit of mayonnaise on the side and can be categorized as a main meat dish, a salad, and a soup.
MAIN INGREDIENTS
Sayur asem is a sweet and sour vegetable soup. Often referred to as tamarind soup, it is one of the favorite vegetable dishes in Indonesia. The entire dish is based on tamarind, an unusual plant commonly grown in Southeast Asia, which gives the dish a distinctive sour taste.
Other traditional Indonesian ingredients in sayur asem include jackfruit, melinjo, long beans, bilimbi, pumpkin, corn, and chayote. Sayur asem originated among the Sundanese people residing in West Java. However, their original recipe for this traditional soup has been adapted across Indonesia.
MOST ICONIC Sayur asem
View moreHailing from Bandung, mie kocok is an aromatic soup that combines sliced beef, beef offal, or meatballs with flat yellow noodles and other accompaniments such as crackers, bean sprouts, sliced scallions, and fried shallots. All ingredients are served in a clear beef broth, while spicy sambal paste and soy sauce may be served as condiments.
The name mie kocok roughly translates as shaken noodles, presumably because the noodles are shaken in a strainer before they are added to the soup.
MOST ICONIC Mie kocok
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