List of Indonesian soups

Last updated
Soto ayam, Indonesian counterpart of chicken soup. Soto Ayam Savoy Homann Hotel.JPG
Soto ayam , Indonesian counterpart of chicken soup.

This is a list of Indonesian soups. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, [1] with more than 1,300 ethnic groups. [2] Many regional cuisines exist, often based upon indigenous culture and foreign influences. [1] Indonesian soups are known to be flavoursome with generous amount of bumbu spice mixture.

Contents

Indonesian cuisine has a diverse variety of soups. [3] Some Indonesian soups may be served as meals, [3] while others are lighter. [4] The Makassarese of South Sulawesi, Indonesia are known for preparing "hearty beef soups" [5] that also use coconut and lemongrass as ingredients. [6]

Variety

Sop buntut, Indonesian oxtail soup. Sup Buntut - Nelayan Indonesian Restaurant.jpg
Sop buntut , Indonesian oxtail soup.

Generally Indonesian soups and stews are grouped into four major groups with numbers of variants in between.

  1. Soto refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in rich coconut milk-base soup, example includes soto ayam .
  2. Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh .
  3. Sop or sup usually refer to soups derived from western influences, such as sop buntut .
  4. Mi kuah refer to various noodle soups of Indonesia, usually refer to noodle soups derived from Chinese and Peranakan influences, such as mi bakso kuah and laksa . In Indonesia, noodles are not normally classed as soup, since the dry stir fried version of noodle is also common in the country.

This list includes soups that originated in Indonesia as well as those that are common in the country.

Indonesian soups and stews

Soto (traditional soups)

Soto babat, tripe soto. Soto Babat 1.jpg
Soto babat, tripe soto.

Sayur (vegetable soups)

Binte biluhuta or Milu siram, a corn soup with skipjack tuna and shrimp. Binte Biluhuta.jpg
Binte biluhuta or Milu siram, a corn soup with skipjack tuna and shrimp.
Sayur asem, vegetable tamarind soup. Sayur Asem Ampera.jpg
Sayur asem , vegetable tamarind soup.

Chicken soups

Opor ayam, chicken in coconut milk soup. Opor Ayam Telur Pindang.JPG
Opor ayam , chicken in coconut milk soup.

Fish or seafood soups

Ikan kerapu kuah asam, grouper in sour soup from Manado. Kuah Asam Goropa (Kerapu Kuah Asam).jpg
Ikan kerapu kuah asam, grouper in sour soup from Manado.

Meat and offal soups

Konro, spicy ribs soup. Sop Konro.JPG
Konro , spicy ribs soup.
Tongseng, sweet and spicy goat meat soup. Tongseng Dish.jpg
Tongseng , sweet and spicy goat meat soup.

Noodle soups

Laksa betawi, served with emping. Laksa Betawi 3.jpg
Laksa betawi , served with emping .
Mie koclok, chicken noodle soup. Mie koclok.JPG
Mie koclok , chicken noodle soup.
Mie kuah, boiled noodles with Javanese-style. Mie Rebus Jawa.jpg
Mie kuah , boiled noodles with Javanese-style.

Commercially prepared soups

Commercially prepared and packaged soups are also consumed in Indonesia, including those that are frozen, canned and dehydrated. [24] In 2013, commercially prepared soups had a value growth of 14% in Indonesia. [24] In 2013 the company Supra Sumber Cipta held its leadership in this food category, with a 32% value share in Indonesia. [24]

See also

Related Research Articles

<span class="mw-page-title-main">Indonesian cuisine</span> Culinary traditions of Indonesia

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

<span class="mw-page-title-main">Laksa</span> Spicy noodle dish from Southeast Asia

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<span class="mw-page-title-main">Noodle soup</span> Variety of soups with noodles and other ingredients served in a light broth

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.

<span class="mw-page-title-main">Chinese Indonesian cuisine</span> Cuisine of the people of Chinese Indonesians

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.

<span class="mw-page-title-main">Peranakan cuisine</span> Cuisine of the Straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

<span class="mw-page-title-main">Soups in East Asian culture</span>

Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.

<i>Bakso</i> Indonesian meatball dish

Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.

<i>Lontong</i> Indonesian traditional rice cake

Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.

<span class="mw-page-title-main">Javanese cuisine</span> Cuisine of the Javanese people, Indonesia

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

<span class="mw-page-title-main">Sundanese cuisine</span> Cuisine of the Sundanese people, Indonesia

Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.

<span class="mw-page-title-main">Soto mie</span> Indonesian noodle soup dish

Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.

<span class="mw-page-title-main">Lontong cap go meh</span> Indonesian rice dish

Lontong cap go meh is a Chinese Indonesian take on traditional Indonesian dishes, more precisely Javanese cuisine. It is lontong served with richly-flavoured dishes which include opor ayam chicken in coconut milk, sayur lodeh vegetable soup, hot and spicy liver, hard-boiled pindang egg, koya powder made of soy and dried shrimp or beef floss, pickles, chili paste and prawn cracker. Lontong cap go meh is usually consumed by the Chinese Indonesian community during the Cap go meh celebration.

<span class="mw-page-title-main">Betawi cuisine</span> Cuisine of the Betawi people of Jakarta, Indonesia

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.

<span class="mw-page-title-main">Soto (food)</span> Traditional Indonesian soup

Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.

<span class="mw-page-title-main">Makassar cuisine</span> Cuisine of the Makassar and Buginese people of Indonesia

Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia.

<span class="mw-page-title-main">Indian Indonesian cuisine</span> Cuisine of the people of Indian-Indonesians

Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.

<span class="mw-page-title-main">Madurese cuisine</span> Cuisine of the Madurese people of Indonesia

Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significant Javanese influences.

<span class="mw-page-title-main">Indonesian noodles</span> Indonesian dish

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

References

  1. 1 2 "Indonesian Cuisine." Archived 2017-08-23 at the Wayback Machine Epicurina.com . Accessed July 2011.
  2. "Mengulik Data Suku di Indonesia". Badan Pusat Statistik. 18 November 2015. Retrieved 12 February 2020.
  3. 1 2 Cornell, K.; Anwar, M. (2004). Cooking the Indonesian Way: Culturally Authentic Foods Including Low-fat and Vegetarian Recipes. Easy Menu Ethnic Cookbooks 2nd Edition. Ebsco Publishing. p. 31. ISBN   978-0-8225-2157-0 . Retrieved January 30, 2015.
  4. Yuen, D. (2013). Indonesian Cooking: Satays, Sambals and More. Tuttle Publishing. p. 116. ISBN   978-1-4629-0853-0 . Retrieved January 30, 2015.
  5. 1 2 Von Holzen, H.; Hutton, W.; Arsana, L. (1999). The Food of Indonesia: Authentic Recipes from the Spice Islands. Periplus World Food Series. Periplus Editions. p. 58. ISBN   978-962-593-389-4 . Retrieved January 29, 2015.
  6. 1 2 von Holzen, H.; Arsana, L.; Hutton, W. (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. p. 168. ISBN   978-1-4629-1491-3 . Retrieved January 29, 2015.
  7. 1 2 3 4 5 6 7 "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved January 30, 2015.
  8. Moskin, Julia (January 7, 2009). "Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics) Recipe". New York Times Cooking. Retrieved January 30, 2015.
  9. "Coto Ranggong, a delicious eatery that harks back to the past". The Jakarta Post. Retrieved 2017-12-12.
  10. "Recipe: Soup Brenebon". FAO .
  11. 1 2 Witton, Patrick; Elliott, Mark (2003), Lonely Planet Indonesia. Lonely Planet Publications, p. 108
  12. Ilham (2015-11-10). "Resep Masakan Ikan Cakalang Kuah Kuning Yang Gurih". Selerasa.com (in Indonesian). Retrieved 2020-04-28.
  13. Inc, Tastemade. "Sop Ikan Batam ~ Resep". Tastemade (in Indonesian). Retrieved 2020-04-28.{{cite web}}: |last= has generic name (help)
  14. "Sup Udang Pedah - Sajian Sedap". sajiansedap.grid.id (in Indonesian). Retrieved 2020-04-28.
  15. 1 2 "Bakso: The Indonesian meatball soup President Obama loved as a child". NY Daily News . Associated Press. November 18, 2010. Retrieved 30 January 2015.
  16. "Resep Pallu basa (khas Makassar) oleh Anna Marbun". Cookpad (in Indonesian). Retrieved 2017-12-12.
  17. Wongso, W.; Tobing, H. (2013). Homestyle Indonesian Cooking (in Spanish). Tuttle Publishing. ISBN   978-1-4629-1106-6 . Retrieved January 30, 2015.
  18. Whitmarsh, A.; Wood, M. (2013). Jakarta: 25 Excursions in and Around the Indonesian Capital. Tuttle Publishing. p. 119. ISBN   978-1-4629-0893-6 . Retrieved October 1, 2016.
  19. Usman (23 March 2012). "Wisata Kuliner Makassar: Menikmati Sop Saudara Dan Ikan Bandeng Bakar Khas Pangkep". MakassaRTV. Archived from the original on 5 March 2016. Retrieved 25 July 2013.
  20. Planet, L.; Berkmoes, R.V.; Brash, C.; Cohen, M.; Elliott, M.; Mitra, G.; Noble, J.; Skolnick, A.; Stewart, I.; Waters, S. (2010). Lonely Planet Indonesia. Travel Guide. Lonely Planet Publications. ISBN   978-1-74220-348-5 . Retrieved January 30, 2015.
  21. "Recipe: Tabu Moitomo Gorontalo". Omar Niode Foundation. Retrieved 2023-07-07.
  22. Von Holzen, H.; Ltd, M.C.I.P. (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International (Asia) Private Limited. p. 15. ISBN   978-981-4634-95-3 . Retrieved September 8, 2018.
  23. Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 184. ISBN   978-1-59884-955-4 . Retrieved September 8, 2018.
  24. 1 2 3 "Soup in Indonesia". Euromonitor International. March 2014. Retrieved 30 January 2015.