🇩 🇦 🇾 𝟏𝟓 of 𝗜𝗻𝗱𝗼𝗻𝗲𝘀𝗶𝗮𝗻 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗛𝗲𝗿𝗶𝘁𝗮𝗴𝗲 on #indonesiaeats to celebrate the upcoming CNY 2020 💃💃💃💃💃💃💃💃💃💃💃💃💃💃 One of the results of being encountered between Chinese migrants and local Nusantara (in this case Indonesia) was the birth of culinary's culture.
𝙎𝙤𝙩𝙤 is the most successful Peranakan product in Indonesia. Indonesia is united by 𝙎𝙤𝙩𝙤. We know various types of 𝙎𝙤𝙩𝙤 that are scattered throughout the Indonesian's archipelago.
Despite having a variety of ways to mix and taste, 𝙎𝙤𝙩𝙤 dishes have the same root, which is a blend of Chinese culinary that is adapted to local tastes of Indonesia.
According to Denys Lombard in his book 𝙇𝙚 𝘾𝙖𝙧𝙧𝙚𝙛𝙤𝙪𝙧 𝙅𝙖𝙫𝙖𝙣𝙖𝙞𝙨 suggested that the origin of soto was a Chinese soup, 𝙘𝙖𝙪𝙙𝙤 (Chinese: 草肚; pinyin: 𝙩𝙨𝙝á𝙪-𝙩ō𝙤; literally "Tripe"), popular in Semarang among Chinese immigrants during colonial 𝗩𝗢𝗖 ( 𝙑𝙚𝙧𝙚𝙚𝙣𝙞𝙜𝙙𝙚 𝙊𝙤𝙨𝙩𝙞𝙣𝙙𝙞𝙨𝙘𝙝𝙚 𝘾𝙤𝙢𝙥𝙖𝙜𝙣𝙞𝙚) or Dutche East India Company era, around 17th century.
There are many different spellings for Soto in the country; 𝘾𝙤𝙩𝙤 (Makassar, Ujung Pandang), 𝙏𝙖𝙪𝙩𝙤 (Pekalongan), 𝙎𝙧𝙤𝙩𝙤 (Banyumas). In this post, I have:
🌟𝙎𝙊𝙏𝙊 𝙈𝙀𝘿𝘼𝙉; Medan Soto with Shrmps variants as meat from Medan, North Sumatra )
🌟swipe to ⬅️ 𝙎𝙊𝙏𝙊 𝙇𝘼𝙈𝙊𝙉𝙂𝘼𝙉; Chicken Soto from Lamongan, East Java,
🌟swipe to ⬅️ 𝘾𝙊𝙏𝙊 𝙈𝘼𝙆𝘼𝙎𝙎𝘼𝙍; Beef Soto from Makassar, South Sulawesi
🌟⬅️Least but not least 𝙎𝙊𝙏𝙊 𝙈𝘼𝘿𝙐𝙍𝘼; Made from beef and its offals from Madura island. - 3 hours ago