sroto, tauto coto
noodles or rice cakes, bean sprouts, hard-boiled egg, chicken or beef - spices: shallots, garlic, turmeric, galangal, ginger, coriander, salt, pepper
Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many an open-air eateries and on many street corners.
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sauce | Malay Budu is a dipping sauce from the eastcoast (Terengganu, Kelantan) and Southern Thailand made from fermented anchovies