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‘Soto’ recipes from chefs to try at home

Ni Nyoman Wira
Ni Nyoman Wira

The Jakarta Post

Jakarta  /  Mon, July 4, 2016  /  11:30 am
‘Soto’ recipes from chefs to try at home

Soto Ayam Ambengan by chef de cuisine Dodiek Triwandaya at The Ritz-Carlton Mega Kuningan’s Asia Restaurant. (The Ritz-Carlton Jakarta, Mega Kuningan/-)

Indonesia has a rich variety of soto, a traditional soup that differs from one region to another. On the surface, soto may look like regular soup, but the broth is heavy with herbs and spices.

Three chefs from prominent hotels in Jakarta have shared their special soto recipes for you to try at home.

Soto Ayam Ambengan by chef de cuisine Dodiek Triwandaya at The Ritz-Carlton Mega Kuningan’s Asia Restaurant


  • Whole chicken, rinsed and patted dry, then divided into two
  • 1.5 liters water
  • 3 tbsp oil 
  • 3 spring onions, sliced diagonally
  • 4 boiled eggs, halved
  • 100 grams cabbage, sliced thinly
  • 50 grams dried rice noodles, soaked in hot water


  • 5 cloves of garlic, minced
  • 8 shallots, minced
  • 3-cm piece of turmeric, minced
  • Candlenut
  • Coriander
  • 1 tsp pepper
  • 1 tsp salt
  • 6 lime leaves
  • Bay leaf
  • 2 pieces of galangal, crushed
  • 2 stalks of lemongrass (only the white section), crushed
  • 3-cm piece of ginger, crushed
  • Dried shrimp


  • Add water, 1 tablespoon of salt and the chicken to a pot. Bring it to a boil and simmer until the meat is tender, then set aside the broth for later.
  • In a pan, fry the chicken until it turns golden, then shred the meat.
  • Add the oil to a separate pan. When it is hot, stir-fry the mashed garlic, shallots, galangal, turmeric, candlenut, coriander and ginger, along with the bay leaf, lime leaves and dried shrimp. Add the fried spices to the chicken broth, bring it to a boil over a low heat and add the spring onions.
  • Place the cabbage, rice noodles, boiled egg and shredded chicken into a bowl. Pour over the broth.

Soto Ayam Ambengan is best served hot. You can add condiments such as sweet soy sauce, lime juice, sambal or koya (ground shrimp crackers with garlic and dried shrimp) as toppings.

Soto Ayam by executive chef Indrawan at Santika Premier ICE BSD City

Soto Ayam by executive chef Indrawan from Santika Premier ICE BSD City.(Hotel Santika Premiere ICE – BSD City/-)


  • 400 grams chicken
  • Yellow spice (a blend of 30 grams of garlic, 30 grams shallots, 50 grams candlenuts, 20 grams turmeric)
  • 400 ml water
  • 5 lime leaves
  • 5 grams salt
  • 10 grams galangal
  • 3 grams bay leaves
  • 20 grams rice noodles
  • 10 grams sliced cabbage
  • 5 grams sliced tomatoes
  • 5 grams celery
  • 1 boiled egg, halved
  • 5 grams spring onions, chopped
  • 5 grams fried shallots
  • Vegetable oil


  • Add vegetable oil to a frying pan. Stir-fry yellow spice mix until fragrant.
  • Add lime leaves, galangal, bay leaves, salt and water.
  • Simmer chicken in the broth until it is cooked.
  • In a bowl, arrange the rice noodles, sliced cabbage, tomatoes, boiled eggs, spring onions and fried shallots. Pour over the broth and add the remaining chicken on top.

(Read also: Kolak recipes for Ramadhan you can easily make at home)

Soto Ayam Madura by executive sous chef Suyitno at JW Marriott Hotel Jakarta

Soto Ayam Madura by executive sous chef Suyitno from the JW Marriott Hotel Jakarta.(JW Marriott Hotel Jakarta/-)


  • Whole chicken, split into two
  • 2 liters water
  • 1 lemongrass stalk, crushed
  • 3 lime leaves
  • 1 tbsp salt
  • ½ tbsp sugar
  • ½ tbsp pepper
  • 2 tbsp oil 
  • Oil for deep-frying


  • 7 cloves garlic
  • 1-cm piece of ginger
  • 2-cm piece of turmeric
  • 4 toasted pecans
  • ½ tbsp pepper

Additional ingredients (for serving):

  • 50 grams glass noodles
  • 3 boiled eggs
  • 1 tbsp sweet soy sauce
  • 2 spring onions, finely sliced
  • 2 celery stalks, finely sliced
  • 75 grams bean sprouts
  • 2 limes


  • In a medium pot, add chicken, lemongrass, lime leaves, salt and water.
  • Bring them to a boil over high heat. Skim off any foam to make the broth clear, then reduce heat. Cover and simmer for around 45 minutes until the chicken is tender.
  • Remove the chicken, lemongrass and lime leaves. On a separate plate, when the chicken is cool enough to handle, discard the skin and bones, then cut the meat into bite-size pieces.
  • In a food processor, combine garlic, turmeric, pecans and pepper. Blend until they form a thick paste, adding water if needed.
  • In a medium saucepan, heat oil over a high heat. Add the spice paste and cook for about five minutes until it starts to separate from the oil.
  • Add chicken meat and broth. Bring to a simmer and cook for 10 minutes.
  • Turn off the heat, add lime juice and salt to taste.
  • Divide the noodles and shredded chicken into bowls, then add the broth. Sprinkle celery and fried shallots on top. (aw)

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