Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
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.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
This is also a very famous soup in Indonesia, but each family makes it differently. Some make it as a clear soup, while others make it with coconut milk. It usually contains glass noodles, tomatoes, and chicken breast, served with shrimp crackers. I love the coconut milk version; it's very rich and delicious!
Soto Ayam is Indonesia’s ultimate golden chicken soup and arguably the country’s most beloved everyday dish. Nearly every region has its own proudly distinct version (Javanese, Madurese, Bandung-style, Surabaya-style, etc.), but they all share the same soul: a fragrant, turmeric-tinged clear broth that’s intensely aromatic yet remarkably light.
A classic bowl features:
Broth: slow-simmered chicken bones infused with turmeric, lemongrass, kaffir lime leaves, bay leaves, cloves, and white pepper—resulting in a bright golden, soul-warming liquid.
Protein: tender hand-shredded kampung (free-range) chicken, sometimes with offal or crispy chicken skin crackling.
Accompaniments: bean sprouts, rice vermicelli or egg noodles, paper-thin potato slices, boiled egg, celery, scallions, and generous heaps of fried shallots. Some regions add coconut milk (Soto Betawi) or switch to beef (Soto Daging).
Essential sides: a wedge of lime (jeruk limau), fiery sambal, sweet soy sauce, and crunchy emping (melinjo nut crackers) or kerupuk.
The ritual: squeeze the lime, add sambal to taste, and watch the broth transform into a bright, tangy, spicy masterpiece. Priced between IDR 15,000–35,000, it’s served everywhere—from humble street carts at 6 a.m. to upscale restaurants at midnight. Indonesians joke that a day hasn’t truly started until you’ve had your bowl of soto ayam. It’s breakfast, lunch, dinner, late-night supper, hangover cure, and comfort food all rolled into one steaming, golden bowl.
Soto Ayam adalah sup ayam emas terbaik di Indonesia dan bisa dibilang hidangan sehari-hari yang paling dicintai di negara ini. Hampir setiap daerah memiliki versi khasnya sendiri (Jawa, Madura, Bandung, Surabaya, dll.), tetapi semuanya memiliki jiwa yang sama: kaldu bening yang harum, beraroma kunyit, dan sangat aromatik namun tetap terasa ringan.
Semangkuk klasik berisi:
Kaldu: tulang ayam yang direbus perlahan dengan bumbu kunyit, serai, daun jeruk purut, daun salam, cengkeh, dan lada putih—menghasilkan cairan berwarna keemasan cerah yang menghangatkan.
Protein: ayam kampung yang empuk, disuwir-suwir, terkadang dengan jeroan atau kulit ayam yang renyah.
Pelengkap: tauge, bihun atau mi telur, irisan kentang tipis, telur rebus, seledri, daun bawang, dan bawang merah goreng yang melimpah. Beberapa daerah menambahkan santan (Soto Betawi) atau menggantinya dengan daging sapi (Soto Daging). Lauk wajib: irisan jeruk nipis (jeruk limau), sambal pedas, kecap manis, dan emping renyah (kerupuk kacang melinjo) atau kerupuk.
Ritualnya: peras jeruk nipis, tambahkan sambal secukupnya, dan saksikan kuahnya berubah menjadi mahakarya yang segar, tajam, dan pedas. Dengan harga antara Rp15.000–35.000, soto ayam disajikan di mana-mana—mulai dari pedagang kaki lima sederhana pukul 6 pagi hingga restoran mewah di tengah malam. Orang Indonesia bercanda bahwa hari belum benar-benar dimulai sampai Anda menikmati semangkuk soto ayam. Soto ayam adalah sarapan, makan siang, makan malam, makan malam larut malam, obat mabuk, dan makanan yang menenangkan, semuanya digabung menjadi satu mangkuk emas yang mengepul.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
