Bogor is one small city closed to Jakarta, it is like satellite city, one of city that surround near Jakarta. This is where this food come from. This is one comfort food, we can devour it at any time, as a breakfast, lunch or dinner (our definition of comfort food). Don’t be alarmed, we Indonesian, traditionally we love heavy food as breakfast, complete meal, including rice, vegetable and source of protein. Even-though that tradition is changing now days, younger are tend to enjoy light meal as breakfast. I think you know that I resist to change and having light meal, instead I would glad to enjoyed one full satisfying meal *sigh
And as you know, I mention a lot on my previous post that there are bunch of Soto recipe across Indonesia as many as Nasi goreng recipe, and this are one of them.
Traditionally this Soto are served with heavy meat beef, fatty part of beef and cheap part, that getting really delicious after long cooking. I completely change on how I enjoy this recipe, by remove all the beef and only eat the rest of the traditional one.
It is quite complete dishes though, even after I remove all the beef, this dishes still satisfying and fulfilling for me. To make delicious “Soto”, all you need is beautiful broth, if you make a perfect broth you can literally throw anything in it, and it will be delicious.
We have Risol in this recipe, Risol is Indonesian spring roll with fried glass noodle as a filling inside, I already posted earlier on how to make it, in the next post. Along with “risol” we add chunky fried potatoes, noodle, slice cabbage and slice of tomatoes. All cheap ingredient.
Lets visit Indonesia with me? Even though the recipe look like complicated but trust me, it is delicious.
VEGAN SOTO MIE BOGOR – VEGAN NOODLE SOTO BOGOR STYLE
Spice blend (make below ingredient into paste)
- 3 garlic cloves
- 1 big size of french shallot (you can replace it yellow onion, even though the taste are a bit different, yellow onion are more spicier compare to french shallot white shallot are more sweeter)
- 1 thumb size ginger
- 1 thumb size galangal
- 4 candle nut (you can replace it with roasted cashew nut for the same amount)
- 1/2 tsp turmeric powder (if you have fresh turmeric that even better, replace the powder with 2cm fresh turmeric)
- 3 red chilli, seed out (if you don’t into spicy, you can replace it with red sweet paprika, 1/2 medium size)
- 2-3 risol as I previous posted
- 1 big potatoes, quarter then fried until it cooked
- 1 tomatoes slice it cube or as you prefer
- 100 gram noodle, cooked it in boiled hot water then rinse it with icy cold water
- 100 gram cabbage, slice it really fine
- 1 liter vegetable broth
- 500-700 ml water
- 1 spring onion, slice it fine
- Fried shallot/onion to serve
- 2 bay leaf
- 1 lemon grass
- 2 tbs vegetable oil
- Sea salt and brown sugar to seasoned as you preferred (usually I took 1:1 for sea salt and brown sugar ration, but again it is all about your preference)
- 1/2 tsp white pepper
- In the big heavy pot and medium high heat, put inside the vegetable oil, spice blend paste, bay leaf and lemon grass, sautéed them until fragrance.
- After the paste are fragrance, put inside the vegetable stock and water. let them boiled.
- When the broth are boiling, seasoned with sea salt, brown sugar and white pepper.
- Re-boiled the broth until bubbling and the broth ready to serve (the more longer you cooked, the more intensified it taste)
- How to serve, put the noodle in a big bowl, slice cabbage, cube tomatoes, slice of fried potatoes and slice of risol, then pour the broth. Lastly sprinkle with slice green onion and fried onion.