If you happen to be in Indonesia, you should not miss Soto. It is a common dish among the locals and varies according to regional locations. Basically, it is a traditional soup that is usually eaten with rice. If you prefer a slight tangy flavour in your soup, squeeze a small slice of lime into the soto before serving.
Soto Kudus originates from a placed called Kudus, Jawa Tengah (mid Java island). Hence, the name. Kencana, is just the "name" of the shop we went to.
The soup contains chicken, bean sprouts, fried garlic, an coriander. The mixture of these ingredients gives a very aromatic flavour to the soup. It is tasty. I do believe, however, MSG is also an ingredient in the soup because I felt quite thirsty after the meal.
You may request the soup and the rice to be served separately or have both in the same bowl (the locals called it "campur", which simply means mix or combine).
I notice that if you ask them to separate the rice and the soup, the rice portion is larger. Otherwise, you will have to order a good 2 to 3 bowls of soto campur, depending on your appetite. Hubby eats at least 2 bowls and he still have room for another.
The interesting part of eating Soto is that there are many finger food being offered as side dish. You pay based on what you take from the table.
The usual ones are:
Tauhu isi (stuffed bean curd), perkedel jagung/kentang(fried mashed sweet corns or potatoes or also known as potato or corn frikandel/frikadel in Dutch. In Danish, frikadeller) as depicted in the top left picture;
Stewed quail eggs in skewer, fish balls in skewer and clams in skewer as depicted in the top right picture;
Tempe (different types of tempe), Fried cow brains and fried bean curds as depicted in the bottom left picture.
Notice how small the bowl is? It just takes about 4 to 5 spoonful of rice with the soup and the bowl is already empty.
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