Rujak Soto
Rujak Soto
Dig into this quick and easy Indonesian stew recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 25 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
Ingredients
  • Rujak
  • 1 Japanese Cucumber
  • 200 grams fried Tempe
  • 200 grams fried Toufu
  • 100 grams Kecambah (Bean Sprouts)
  • 150 grams Kangkung (Water Spinach) (boiled)
  • 3 Lontong (Rice Cake)
  • Seasoning (Rujak)
  • 1 Peanut (fried and grounded)
  • 1 tablespoon Brown Sugar
  • ½ tablespoon Salt
  • 2 Chillies
  • 3 tablespoons Shrimp Paste
  • 1 Banana Plantain
  • 2 tablespoons Tamarind Water
  • 2 White Onions
  • Ingredients For Soto
  • 250 grams Tulang Ayam (Chicken Bone)
  • 250 grams Tulang Sapi (Cow Bone)
  • 2 Lemongrass
  • 3 Lime leaves
  • 1 tablespoon Pepper
  • 1 tablespoon Salt
  • 1 tablespoon Sugar
  • 2 leaves
  • 2 litres Water
  • Seasoning (Soto)
  • 10 Red Onions
  • 5 White Onions
  • 1 centimetre Ginger
  • 2 centimetres Turmeric
  • Water
  • Garnish
  • 2 tablespoons fried Onions
  • 2 Celery
  • 3 Tomatoes
  • 2 Dried Chillies
  • 2 big Chillies
  • Cakwe Goreng / Kerupuk / Crackers
  • Lime
  • 100 grams Bee Hoon (cooked)
Method
  1. To make the Rujak, blend all of spices of rujak ingredients. Mix the banana with rujak ingredients
  2. Then stir in the ingredients and mix well and leave aside. Blender all of soto spices. Saute tulang ayam and chicken and cow bone
  3. To make the soto, blend the seasoning. Boil the chicken and cow’s bone in water and leave to boil
  4. Mix in all the other Soto ingredients and add seasoning to taste. Mix in Rujak into the Soto and add the garnishing

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