Indonesia Traditional Food and Beverage Recipes

Indonesian Schrimp Soup (Sop Udang)


1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped

  • Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.
  • Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Rice With Spicy Chicken Soup (Bubur Ayam)

4 Large Chicken Breast -- Cooked And Shredded
6 Cups Chicken Broth
1 Teaspoon Salt
3 Medium Shallot
2 Cloves Garlic
1 Teaspoon Ginger
3 Medium Macadamia Nuts
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne
1 Teaspoon Soy Sauce
2 Teaspoons Peanut Oil
2 Teaspoons Water
Salt And Pepper -- To Taste
1 Bunch Scallion -- Chopped
Hot Sauce -- To Taste
Rice -- Cooked

Place shallots, garlic, ginger, nuts, turmeric, cayenne, soy sauce, oil, water, salt and pepper in a blender. Process to a smooth paste. Saute paste for 6 minutes. Add chicken, salt and stock. Simmer for 10 minutes. Serve with a scoop of rice on the bottom of a soup bowl, ladle over some soup, stir in the hot sauce and sprinkle with scallions.

Serves : 4

Oxtail Soup (Sop Buntut)

Ingredients :
1 kg Oxtail / beef tail, cut into serving pieces1/2 tablespoon Chopped ginger1/2 Nutmeg, bruised1 Spring onion, cut into 2-3 pieces1 tablespoon Margarine200 g Carrots, cut into 3 cm piece, then halved or quartered250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spice (ground)
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Fried shallots
Spring onions
Chopped Chinese parsley

Method :
  • Put oxtail in a pan with 2 liters water and bring to the boil.
  • Carefully scoop off and discard the scum floating on the surface.
  • Discard the stock and replace with 2 liters clean water.
  • Add chopped ginger, nutmeg and spring onion.
  • Cover the pan and simmer over low heat until tender.
  • Remove the tail, reserving 1 1/2 liters stock.
  • Bring the stock to the boil, then add oxtail.
  • Heat margarine and fry ground spices until fragrant.
  • Add to the boiling stock, then add carrots and potatoes.
  • Bring to the boil until the ingredients are thoroughly cooked.
  • Garnish with fried shallots, spring onions, and Chinese parsley.
  • Serve hot.

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