Soto

Why your chocolate wrapped in aluminum foil

2010-01-30T08:19:00.000-08:00

The best way to preserve freshness and taste your favorite chocolate is to wrap them from the influence of external conditions. Aluminum foil as a material that has been used so far for these needs was very helpful at all to maintain the form of packaged chocolate. maybe your favorite chocolate candy sent from another continent that takes a long delivery.

By using aluminum foil also protects the chocolate in order not to break or tear when sent, very clearly the role of aluminum foil is very helpful at all to protect your favorite chocolate candy so you can enjoy it in one piece and still taste fresh as favorite chocolate you want.

Besides the chocolate wrappers, aluminum foil is also used for packaging products such as milk, preserved foods, fresh fruits, fast food and others.

Beef Soup with Noodles Egg and Potato ( Soto Daging)

2009-07-19T18:55:00.000-07:00

Ingredients:
Sop 500 g ( ½ lb) lean topside 2 litres ( 8 cups) beef / chicken stock
Marinate 1 teaspoon salt 2 stems lemongrass chopped 5 kaffir lime leaves chopped 4 cm ( 1 ½ in) galangal bruised 2 cm ( ¾ in) fresh ginger bruised 5 cm ( 2 in) fresh ginger bruised 5 cm ( 2 in) cinnamon 2 tablespoons vegetable oil
Accompaniments 100 g ( 3 ½ oz) cellophane noodles soaked in warm water to soften cut in 8 cm (3-in) lengths 2 spring onions (scallions) thinly sliced 2-3 hard boiled eggs quartered lengthways 8 small potato patties ( see page 3) 2 tablespoons deep fried shallots 1 lime or lemon quartered deep fried sago wafers (krupuk) optional
Sambal 10 fresh red chillies steamed until soft sliced ¼ teaspoon salt
Spice paste 1 teaspoon black peppercorns 3 shallots chopped 2-3 cloves garlic chopped 2 tablespoons vegetable oil

Preparations:
1. Put the meat in a bowl and marinate with the chopped lemongrass and lime leaves galangal and cinnamon marinate meat for at least 4 hours overnight if possible.
2. Heat oil in a frying pan until hot pat beef dry with paper towel then add to the pan and fry over high heat turning until crisp on both sides drain on paper towel then cut meat in 1 cm ( ½ in) slices set aside.
3. Make sambal by processing chillies and salt to a smooth paste transfer to a small serving bowl.
4. To make spice paste grind pepper in a spice grinder and shallots and garlic and process to a paste heat oil in a saucepan and gently stir fry the seasoning paste until fragrant 2 to 3 minutes add stock and bring to the boil.
5. To serve add hot stock to each bowl and add some of the noodles top with fried beef potato patties and egg sprinkle with spring onion and fried shallots accompany with lime wedges and the chilli sambal.

Serves 2
Preparation time: 30 mins
+ 4-12 hours marinating
Cooking time : 1 ½ hours

Recipe By : Periplus

Soto Banjar (Banjarese Chicken Soup)

2009-07-18T18:47:00.000-07:00

Ingredients:
• 1 chicken, quartered, or 800 g (1 ½ lbs) chicken pieces
• 2 liters (8 cups) water
• 125 mL ( ½ cup) milk (optional)

Seasonings:
• 12-14 shallots, peeled
• 6 cloves garlic, peeled
• 2 teaspoons salt
• 2 tablespoons oil
• ½ nutmeg, roughly broken, or ¼ teaspoon ground nutmeg
• 3 cardamom pods, slit and bruised
• 1 stick cinnamon
• 5 cloves
• ¼ teaspoon ground white pepper

Accompaniments
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths
• 1 portion Fried Potato Patties
• 4 hard-boiled eggs, havled
• 3 stalks Chinese celery with leaves, sliced
• 2 tablespoons Crispy Fried Shallots
• Sweet Indonesian soy sauce, to serve
• Light soy to sauce, to serve
• 1 portion Bird’s eye Chili Sambal

Preparations:
1. Prepare the Seasonings by grinding the shallots, garlic and salt to a smooth paste in a mortar or blender. Heat the oil in a sauce-pan and stir-fry the paste over medium heat, 1 minute. Add the nutmeg, cardamom, cinnamon, cloves and pepper and stir-fry for 2 minutes. Allow to cool slightly, then wrap in a small piece of muslin cloth and tie securely.
2. Put the bag of Seasonings in a large pot with the chicken and water. Bring to a boil, cover and simmer until the chicken is soft, about 45 minutes. Remove the chicken, cool, then shred the flesh. Discard the bag of Seasonings. Return the shredded chicken to the stock and add the milk, if using
3. Prepare the Bird’s eye Chili sambal and Crispy Fried Shallots
4. Reheat the soup, then divide into 4 individual serving bowls and garnish with the glass noodles, Fried Potato Patties and eggs, spring onion, celery and Crispy Fried Shallots. Ladle the hot soup into each bowl and serve with both types of soy sauce and Bird’s eye Chili sambal. Serve with rice cakes or steamed white rice.

Serves: 4
Preparation time: 30 mins.
Cooking time: 50 mins.

Recipe By : Periplus

Makassarese Beef Rib Soup (Sop Konro)

2009-07-15T18:29:00.000-07:00

Ingredients:

• 3 tablespoons oil
• 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated
• 1 tablespoon tamarind pulp
• 2 liters (8 cups) water
• 1 ½ -2 teaspoons salt
• 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges
• 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 cloves garlic
• 6 shallots, peeled
• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric

Preparations:
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning
2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes.
3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

Serves: 4
Preparation time: 15 mins.
Cooking time: 1 ½ - 1 ¾ hours

Recipe by : Periplus

Sop Ayam / Homestyle Chicken Soup with Vegetables

2009-07-15T01:07:00.000-07:00

Ingredients:
• ½ chicken or 500 g (1 lb) chicken pieces
• 1 ½ liters (6 cups) water
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 4-6 cloves garlic
• 1 tablespoon oil
• 1 medium carrot, peeled and sliced thinly across
• 2 tablespoons dried wood ear mushrooms (see note), soaked in hot water to soften, coarsely chopped
• 2 tablespoon dried lily buds, soaked in hot water to soften, drained, hard stems removed, tied into a knot (optional)
• 75 g ( ½ cup) cabbage, sliced
• 50 g ( ½ cup) snow peas, tips and strings discarded
• 2 spring onions, cut in 1 cm ( ½ in) lengths
• 2 stalks Chinese celery, cut in lengths
• 8-10 hard-boiled quail eggs, or 2 hardboiled chicken eggs, peeled and sliced
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots

Preparations:
1. Place the chicken, water and salt in a pot and bring to a boil. Cover, lower the heat and simmer until the chicken is tender, about 35 minutes
2. While the chicken is cooking, grind the peppercorns in a spice grinder until fine. Add the garlic and process to a coarse plate. Heat the oil in a small saucepan, add the spice paste and stir-fry over medium heat until golden brown. Add to the soup.
3. When the chicken is tender, remove and cool slightly, then cut the meat into 1 cm ( ½ in) cubes. Set aside.
4. Add the carrot to the soup, return to the boil, cover and simmer for 5 minutes. Add the wood ear mushrooms, lily buds (if using), cabbage, snow peas, spring onion and Chinese celery. Simmer for 5 minutes until the vegetable are cooked.
5. Add the reserved chicken, quail eggs or chicken eggs, noodles and sweet soy sauce to the soup. Heat through, then serve in individual serving bowls, garnished with Crispy Fried Shallots.

Serves: 6
Preparation time: 30 mins.
Cooking time: 40 mins.

Recipe By : Periplus

Sayur Asem / Vegetables in Sweet Tamarind Broth

2009-07-14T21:08:00.000-07:00

This is special kind of vegetable soup from Indonesia. The taste of this soup is sour and bit spicy.

Ingredients:
• 4 cups (1 liter) water
• 2 salam leaves (optional)
• 1 in (2 ½ cm) fresh galangal, bruised
• 1 fresh or frozen corn cob, cut into sections
• 2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinjo leaves
• 1 cup (100 g) green beans, cut into short lengths
• 2 to 3 green finger-length chilies , deseeded and cut into short lengths (optional)
• ½ cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts
• ¼ cup (60 mL) tamarind juice or 4 to 6 carambola (belimbing wuluh), sliced
• ½ cup (125 g) small fresh shrimp, peeled and deveined (optional)
• 1 ripe tomato, cut into wedges
• 2 tablespoons sugar
• ½ teaspoon salt

Spice Paste:
• 2 to 4 finger-length chilies, deseeded
• 4 shallots, peeled
• 3 cloves garlic, peeled
• ½ teaspoon salt

Preparations:
• Make the spice paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside
• Bring the water to a boil over medium heat in a large saucepan. Add the Spice Paste, salam leaves (if using) and galangal, mix well and bring to a boil again, then simmer uncovered for 2 minutes. Add the corn and boil for 2 more minutes, then add the vegetables, chili (if using), peanuts and tamarind juice or carambola. Bring the mixture to a boil and simmer until the vegetables are tender, 3 to 5 minutes. Finally add the shrimp, tomato and sugar, and simmer to 1 to 2 minutes until the shrimp turn pink. Season with the salt and remove from the heat. Serve hot as part of a rice-based meal

Recipe by : Periplus

Soto Ayam Madura (Madurese Chicken Soup)

2009-07-14T20:37:00.000-07:00

Basicly "soto ayam madura" originated from Madura, you can find this food on many mind city on Indonesia, this one food so famous make it easy to find on the public food market.

Ingredients:
• 1 chicken, quartered, or 800 g (1 ½ lbs)
• 2 liters (8 cups) water
• 2 stalks lemongrass, tender inner part of bottom third only, bruised
• 1 teaspoon salt
• 1 tablespoon oil

Spice Paste:
• 2 teaspoons black peppercorns
• 6 cloves
• 3 cm (1 in) fresh ginger, peeled and sliced
• ¼ teaspoon dried shrimp paste

Accompaniments:
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths
• 4 hard-boiled eggs, quartered
• 1 portion Fried Potato Patties
• 100 g (2 cups) fresh bean sprouts
• 2 tablespoons Crispy fried shallots
• 2 tablespoons finely chopped Chinese celery leaves
• 1 lime or lemon, quartered
• Sweet Indonesian soy sauce, to serve
• 1 portion Candlenut Sambal

Preparations:
1. Place the chicken, water, lemongrass and salt in a large pot. Bring to a boil, cover, lower the heat and simmer gently until the chicken is tender, about 40 minutes. Remove the chicken and when cool enough to handle, debone and cut the meat into small cubes. Discard the bones and return the meat to the pot. Remove and discard the lemongrass
2. Prepare the Spice Paste by grinding the peppercorns and cloves until coarse. Add the ginger and shrimp paste and grind to a smooth paste, adding a little water if necessary to keep the mixture turning.
3. Heat the oil in a wok or saucepan and fry the Spice Paste over low heat until fragrant, 2 to 3 minutes. Add the Spice Paste to chicken soup
4. Prepare the Candlenut Sambal and transfer to 4 small dipping bowls to serve with the soup
5. Divide the glass noodles, eggs, Fried Potato Patties and bean sprouts into 4 individuals serving bowls. Reheat the chicken soup, taste and add more salt if desired. Ladle the soup into the bowls. Sprinkle each serving with Crispy Fried Shallots and celery leaves. Serve with the Candlenut Sambal, lime quarters and a bowl of sweet soy sauce on the side

Serves: 4
Preparation time: 35 mins.
Cooking time: 45 mins.

Recipe by : Periplus

Sop Buntut (Indonesia Oxtail Soup)

2009-07-14T18:30:00.000-07:00

Ingredients:
• 2 cm ( ¾ in) fresh ginger, peeled and thinly sliced
• 1 kg (2 lbs) oxtail, cut in serving pieces
• 3 cloves
• ½ nutmeg, roughly broken, or ¼ teaspoon ground nutmeg
• 1 ½ litres (6 cups) water
• 1 tablespoon butter
• 1 large leek, bottom white part only, thickly sliced
• 1 large carrot, peeled and thickly sliced
• 2 medium potatoes, each cut into chunks
• 2 teaspoon salt
• ½ teaspoon ground white pepper
• 2-3 stalks Chinese celery with leaves, coarsely chopped
• 1 ½ tablespoons Crispy Fried Shallots

Preparations:
1. Place the ginger in a large pot of water and bring to a boil over high heat. Add the oxtail and scald uncovered for 3 minutes. Drain, discard the water and giner.
2. Return the oxtail to the pot and add the cloves and nutmeg. Add the cold water, bring to a boil, cover and simmer until the meat is tender, 1 to 1 ½ hours.
3. Heat the butter in a frying pan and add the leek and carrot. Stir-fry over medium heat until fragrant, 3 to 4 minutes. When the oxtail is tender, add the leek, carrot, potatoes, salt and pepper to the soup.
4. Return to the boil and simmer, stirring several times, until the vegetables are cooked and the meat is tender, 15 to 20 minutes. Serve in individual serving bowls garnished with Chinese celery and Crispy Fried Shallots

Serves: 4
Preparation time: 15 mins.
Cooking time: 1 ½ - 2 hours

recipe by : Periplus

Soto Sokaraja

2009-05-05T19:21:00.000-07:00

Garang Asem

2009-03-26T09:52:00.000-07:00

This food originated from surabaya, if you arrive to surabaya don't miss to try this one food, the taste so traditional, we can find garang asem in much place, event on mall or in some coffee shop you can find also. With the smooth meat in seasoned soup make so deep in taste. It always serve with rice and prawn cracker (kerupuk). So if you come to indonesia don't be missed to taste this one indonesian favorite food especially in surabaya city.

The most special gift card

2008-12-02T22:20:00.000-08:00

Confused provide gifts for relatives or family? Or, you are confused to find the right gifts for relatives and friends who help prepare your wedding? Or may be lucky draw prizes for guests?

Will be very satisfying if you can provide presents exclusive for that special person. Gift Card Mall ™ provides many options gift cards for your colleagues, relatives or your special friend, the card design that made the winsome gift cards that you give to colleagues, relatives or even your special friend to be more exclusive and special.

In the month of December Gift Card Mall™ through Blackhawk Network towards the end of the year to provide services free standard shipping during the month of December. Towards the end of the year is a time that is suitable for you to take your holiday and celebrate the special moment together with family, relatives and your special friend.

Sroto Sokaraja (Banyumas)

2008-11-03T01:28:00.000-08:00

Ingredients:

1 Kg beef
2 lt water
100 Grams Cellophane Noodles (soun), soaked in cold water, Drain.
100 Grams of bean sprouts, wash clean
150 Grams soybeans, soaked in water until soft and then fried.
3 Cm ginger, chopped
2 stem of lemongrass, chopped
2 Cm galangal, chopped
3 tbsp sweet soy sauce

materials:

7 eggs, onion, 5 cloves garlic
3 cm turmeric, roasted
5 hazelnut , fried
1 tsp salt, 1/2 tsp pepper powder

Complementary:

Shallot, sliced celery, fried sliced onion, and crackers (kerupuk)

Sambal soto:
150 grams of fried ground peanuts, then puree ;
7 red chili, 3 onions, 2 cloves of garlic, 1 tsp salt, 1
tbsp sugar, 1 tbsp tamarind water. Heat all parts in 2 tbsp oil until tick,
add up to 250 ml of water into a thick condiment, then lift.

How to cook:

1. Stew meat until cooked, then lift.
2. Heat 2 tbsp oil, stir-fry until fragrant spices fine, add ginger into the broth, lemongrass, galangal and sweet soy sauce. cooking until the meat is soft and spices evenly, lift. and slice the meat.

Serving:

Prepare a bowl, fill with Cellophane Noodles (soun), bean sprouts and flush with the broth. add with shallot , celery, fried sliced onion (bawang goreng), fried soybeans, and condiment. Serve warm with rice or lontong and don't forget to add crackers.

Soto Banjar

2007-12-11T00:17:00.000-08:00

Ingredients:
1 kg chicken, divide into four pieces
2 liter water
1 onion, finely sliced
2 tablespoons margarine
5 cloves
5 cardamoms
5 kembang sisir/bunga pekak/bunga Lawang/Star Anise
3 cm ginger, bruised
1 stalk lemon grass, bruised
1 stick (3 cm) cinnamon
1/2 - 1 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
salt

spices to grind: 4 clove garlics, 8 shallots, 4 candlenuts

directions:
Melt margarine in a pan then saute garlic,shallot & candlenut paste and sliced onion until fragrant. Pour in water. Add other spices and bring to boil. Season with salt and pepper.
Add chicken and let it simmer until the chicken is just cooked. Remove the chicken and fry in the deep frying oil. Let it cool. Shred the meat from bones . Discard the skins and bones.
When ready to eat, arrange shredded chicken and other condiments in each soup bowl. Heat the broth and pour in the soup bowl. Served hot.

condiments:
lontong, sambal soto
shredded chicken,
perkedel kentang (potato cake),
boiled egg (quartered),
chopped celery or green onion,
fried shallot, lemon,
soun (rice vermicelli)-soak in hot water then drain.

Lontong
Sambal soto:
15 bird´s eye chillies
1 tomato
salt, as desired
directions: Boil tomato and chillies with 75-100 ml water then grind, add salt to taste.

Perkedel Kentang (Potato Cake):
2 packs (2 x 100 g) of Kartoffel-püree (mashed potato powder)
200 ml milk
300 ml water
1 tablespoon margarine
1 egg, separated
1/2 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
salt, as desired
cooking oil for frying

directions: Bring to boil water and milk. Add margarine, ground nutmeg and pepper, salt to taste. Remove from the heat then pour in Kartoffel-püree powder. Stir in eggyolk until mix well. Make the puree into round shaped about 3 cm in diameter. Dip each potato puree into beaten white egg. Heat the oil for deep-frying and fry the potato until golden.

Soto Madura

2007-12-11T00:05:00.000-08:00

Ingredients:
500 gr beef or internals,
100 gr bean sprouts,
80 gr rice noodles,
60 gr Indonesian parsley,
60 gr scallions,
60 gr ginger,
1 lime,
salt and pepper.

Directions:

* Boil meat until done. Drain and cut into bite-sized slices.
* Remove the tails of bean sprouts, boil until half done
* Boil rice noodles separately
* Keep these in separate plates
* Cut Indonesian parsley and scallions
* Grind shallots, and brown it for a little bit
* Skin and cut ginger
* Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
* Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
* Sprinkle with Indonesian parsley and scallions.

Soto ayam (chicken soup)

2007-11-11T03:32:00.000-08:00

Soto Ayam is a classic Spicy Chicken Soup, commonly found in Singapore, Malaysia and Indonesia (”Soto” means “soup” and “Ayam” means “chicken”). The soup is yellow in color due to the use of turmeric as one of its ingredients.

Add yellow noodles to this Soto Ayam and turn it into Mee Soto (Noodle Soup), a great light lunch and participate in Presto Pasta Nights. (*Phew!* Ruth accepts any noodle dish from any culture as entries.)

I was eating chicken salad for a few meals, and every time I boiled the bone-in chicken breast meat, I kept the chicken bones and the broth as a reserve for making this Soto Ayam.

The recipe is fairly simple. Turmeric, ginger, lemon grass, shallots, cloves, cardamons and star anise are all aromatics, contributing to the fragrance of the Soto Ayam. Oh and by the way I was shopping for whole cloves the other day and just FYI, Mccormick cloves sold in Safeway are at an exorbitant price of about US$5 for a small 0.62 oz bottle. If possible, get them from an Asian supermarket. That cost me only US$0.99 for a packet of approximately the same volume.

The Soto Ayam / Mee Soto Recipe below is based on approximated amounts because the amount of various ingredients to add depends on individual taste.

Ingredients (Serves 2):

- 1 handful of fresh / dry yellow noodles
- 6 cups chicken broth
- 1 chicken breast, bone in
- 1 tsp salt
- 1/2 lb bean sprouts, pluck off roots and blanched

Garnish:

- 1 small shallot, sliced
- 2 stalks spring onion, chopped
- 2 stalks cilantro, chopped

Soup Ingredients:

- 4-5 slices ginger
- 1 stalk lemon grass (the white part only)
- 1 small shallot
- 1/2 tsp turmeric powder
- 5 whole cloves
- 3 cardamons
- 1 star anise
- 1/2 tsp pepper (or more if you like a very peppery tasting soup)

Cooking Method:

1. Cook yellow noodles and set aside. Deep fry sliced shallot (from Garnish) until fragrant. Set aside. Grind the ginger, lemon grass and shallot (from Soup Ingredients) together using a mini food processor. Set aside.

2. Bring chicken broth to a boil, add chicken breast and salt, reduce heat setting to low and allow to simmer for about 30 minutes. Remove chicken from broth, shred chicken and set aside. Return chicken bones to the broth. Note: If you like me, have chicken broth made from leftover chicken bones, continue to simmer all the bones in the broth.

3. Heat up 2-3 tbsp cooking oil. When oil is hot enough, saute all the soup ingredients until fragrant. Pour in the chicken broth (together with all the bones) and cook under low heat (simmer, not boiling) for about half an hour till aromatic. Filter off the soup ingredients and get the soup only into serving bowls.

4. Add cooked yellow noodles, blanched bean sprouts and shredded chicken into the bowls. Garnish with chopped spring onions, cilantro and fried shallots.

Oops! The yellow noodles were all hidden under the shredded chicken bean sprouts and garnish :) but this is Mee Soto all right - yellow noodles in Spicy Chicken Soup (Soto Ayam).

Soto or sroto

2007-11-11T03:19:00.000-08:00

Soto, Sroto or Coto is an Indonesian cuisine mainly comprised of broth and vegetables. The meats that most commonly used are beef and chicken, but there are also sotos with mutton and pork. The soup is usually accompanied by rice or compressed rice. Sotos are differentiated by the ingredients in them, such as soto ayam (chicken) and soto kambing (mutton).

There are also specific kinds of regional sotos. There are many varieties of sotos in Indonesia, which vary by regions, class, and ethnicity. Some well known variations are soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), soto Bandung (from West Java), soto Banjar (from South Kalimantan), and coto Makassar (from South Sulawesi). All of these sotos have distinctive flavor.