There’re so many varieties of “soto” or soup from different parts of provinces in Indonesia. This particular one is quite easy to distinguish from its dominant garlicky flavours from generous sprinkles of deep fried garlic, delicious clear chicken soup with a hint of ginger, toasted coriander seeds and squeeze of lemon juice…..
I’m such a cabbage fan. I love it in my stir fries, stuffed, rolled, souped, ‘tongseng’ or simply served as fresh sundanese salad or ‘lalap’ dipped in fresh ground chilis
Do not be fooled by the look of it, Indonesians would know that it’s a delicacy to die for. Not so easy to make as each of those thin layer takes only about 5-7 minutes to bake to get that nice creamy yellow look, then it will quickly burn before you know it
The rice is pre-cooked in grated fresh turmeric, coconut milk and thin slices of kaffir lime leaves that makes the steam wafting in the air smelling of fresh turmeric and lime leaves. More fragrant spices e.g. lemon grass, purple basil & coriander leaves are added, wrapped in banana leaf and then double cook the rice in a steamer. Resulting in amazing combination of fragrances.
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My gear is a DSLR Nikon D700 paired with several lenses 50mm f/1.4 and 60mm f/2.8 as my prime lens for food photography. When out & about I take my my 24-70mm which is also the latest addition to the family. What can I say, it's an addictive hobby :D
