Soto (food)
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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.
Soto ayam or chicken soto, with yellow coconut milk broth, the slices of lontong, and fried shallot
Soto Betawi, mainly consisting of offal in creamy milk or coconut milk soup, from Jakarta
Soto ayam with clear yellow broth, garnished with emping crackers and fried shallot
Soto Semarang from Semarang, chicken soto with cockles and tripes satay, fried tempeh, and perkedel
Indonesian cuisine
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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.
Example of Indonesian Sundanese meal; ikan bakar (grilled fish), nasi timbel (rice wrapped in banana leaf), ayam goreng (fried chicken), sambal, fried tempeh and tofu, and sayur asem; the bowl of water with lime is kobokan.
Opor ayam (curry style), gulai, ketupat, diced potatoes with spices, and bawang goreng served during Lebaran (Eid al-Fitr) in Indonesia
Indonesia is the home of sate; one of the country's national dishes, there are many variants across Indonesia.
Bas-relief of Karmawibhanga of 9th century Borobudur depicts a rice barn and rice plants being infested by mouse pestilence. Rice farming has a long history in Indonesia.