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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":532,"pronunciation":560,"substitutions":561,"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":582,"region":583,"baseServings":433,"prepMinutes":485,"cookMinutes":584,"difficulty":585,"course":586,"diet":589,"mainIngredients":592,"images":593,"keywords":603,"publishedAt":611,"updatedAt":611,"authorSlug":612,"summary":613,"localeSlug":578,"alternates":614},[394,397,400,403,406],{"answer":395,"question":396},"Usually because it boiled. Hard bubbling breaks up the fat and protein and suspends them in the liquid, and once the broth is cloudy it will not clarify again. Bring it to a boil once, skim the grey foam that rises in the first ten minutes, then hold it at a bare simmer where bubbles break only occasionally on the surface.","Why is my soto broth cloudy instead of clear and golden?",{"answer":398,"question":399},"Javanese soto ayam does not — it is a clear turmeric broth, and the coconut belongs to other members of the soto family such as soto Betawi or the Sumatran soto Padang style. Many international recipes add coconut milk anyway, which produces a pleasant soup but not this one. If you want richness, add a spoonful to your own bowl rather than the pot.","Does soto ayam have coconut milk in it?",{"answer":401,"question":402},"Yes, and the broth is better on day two. Cook the broth and chicken up to three days ahead and refrigerate them separately, then reheat the broth, soak fresh noodles and assemble bowls just before eating. The only thing that cannot be prepared far ahead is the fried shallots, which lose their crunch after a day or two.","Can I make soto ayam ahead of time?",{"answer":404,"question":405},"Bawang goreng — shallots sliced paper thin and fried slowly until crisp. They are not decoration: they add the sweet, toasty crunch that carries the whole bowl, and Indonesians add them to almost everything. You can buy them in tubs at any Asian grocery, which is a completely normal shortcut. Skipping them entirely leaves the soup noticeably flat.","What are the fried shallots on top and can I skip them?",{"answer":407,"question":408},"Soto is a specific family: a spiced broth built on a fried aromatic paste, served over a starch with garnishes and finished by the eater with lime and sambal. Sop, by contrast, is a plainer clear soup closer to European broth, usually with vegetables and no spice paste. Nearly every Indonesian region has at least one soto of its own, named after the town it comes from.","What is the difference between soto and other Indonesian soups?",[410,411,412,413,414,415],"Use bone-in chicken. Thighs and drumsticks give you a broth with body; boneless breast gives you hot yellow water and dry meat.","Skim the foam in the first ten minutes and never let the pot boil hard afterwards. A rolling boil emulsifies the fat and turns a clear broth cloudy.","Fry the spice paste before it goes into the broth. Raw turmeric paste stirred straight into liquid tastes chalky and slightly bitter for the whole meal.","Fried shallots need low, patient heat and must come out of the oil while still pale gold — they keep darkening on the paper towel and go bitter if you wait for brown in the pan.","Soak glass noodles rather than boiling them, and put them in the bowl dry-ish. Noodles left sitting in broth swell up and drink the soup.","Season the broth slightly stronger than you would want to sip, because the noodles, cabbage and egg in the bowl dilute it noticeably.","🍜","Soto ayam is the chicken soup Indonesians reach for when they are tired, hungover, unwell or just hungry at an odd hour. The broth is stained yellow with turmeric and perfumed with lemongrass, galangal and kaffir lime, but it stays light — this is a clear soup, not a curry, and the coconut milk that Western recipes often add belongs to other regional versions rather than this one. Assembly is the fun part: noodles, shredded poached chicken, cabbage, bean sprouts and boiled egg go in the bowl first, hot broth goes over, and then you finish it yourself with lime, sambal, sweet soy and a heavy handful of crisp fried shallots. It takes about an hour and most of that is the pot working alone.","Soto is less a recipe than a category. Across Indonesia there are dozens of named sotos, each belonging to a town and each convinced of its superiority: soto Lamongan with its koya powder of crushed crackers and fried garlic, soto Kudus served in small bowls and traditionally made with buffalo, soto Betawi from Jakarta thick with milk or coconut, soto Madura darker and heavier on the candlenut, coto Makassar in Sulawesi built on offal and peanuts. Soto ayam — the clear yellow chicken one from Java — is the version that travelled furthest and became the default abroad.\n\nWhere soto came from is genuinely contested. Food historians have traced likely roots to Chinese caudo or jao to, a meat-and-offal soup brought by immigrants to Java, with the name shifting as it took local form and local spices. Others emphasize the indigenous Javanese jamu tradition and its turmeric-heavy medicinal broths. The honest answer is that soto is a hybrid, like most Indonesian street food, and the argument about which parent counts more is not settled.\n\nWhat is not in dispute is how it is eaten. Soto belongs to warungs and to carts — the seller keeps a pot at a permanent simmer, the bowls are assembled to order in seconds, and the condiments sit on the table for you to attack: sambal, sweet kecap manis, lime wedges, and often a plate of satay-like skewers of chicken heart or quail egg to add on. In much of Java it is served with rice rather than noodles, and in Lamongan the koya is dusted over the top so thickly the broth turns cloudy. The one non-negotiable is bawang goreng, the fried shallots, added last so they are still crisp when the bowl reaches you.","Store the broth separately from the noodles, chicken and garnishes — a bowl assembled and refrigerated turns into swollen noodles in cloudy soup. The broth keeps 3 days refrigerated or 3 months frozen and reheats perfectly. Shredded chicken keeps 3 days in a little of the broth so it does not dry out. Fried shallots go soft in the fridge; keep them in a sealed jar at room temperature for up to a week.",[421,422,423,424],"Poaches the chicken and builds the broth in a single pot, so nothing is wasted and the soup tastes of chicken rather than of stock cubes.","Keeps the broth clear and turmeric-yellow the way Javanese soto ayam should be, instead of turning it into a coconut curry.","Fries the shallots from scratch with timing that actually produces crisp ones rather than bitter brown ones.","Sets up the bowl as an assembly, so everyone at the table seasons their own with lime, sambal and sweet soy.",[426,427,428,429],"Large pot","Small frying pan for the shallots and paste","Blender or mortar and pestle","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},20,36,4,6,1180,38,480,[439],"Steamed rice on the side, extra sambal, lime wedges, kecap manis, and prawn crackers for crunch.",[441,444,447],{"name":442,"description":443},"Soto Lamongan","Finished with koya — prawn crackers and fried garlic crushed to a powder — dusted heavily over the bowl. It thickens the broth slightly and adds a savory, toasty depth.",{"name":445,"description":446},"Soto Betawi","The Jakarta version, and a different animal: beef and offal in a rich broth loosened with milk or coconut milk, garnished with tomato and fried potato.",{"name":448,"description":449},"Soto mie","Made with wheat noodles instead of glass noodles and bulked out with beef tendon and risoles — spring-roll pastry cut into the bowl. A Bogor speciality.",[451,457,461,465,468,471,474,477,480,484,488,491,493,496,498,500,503,507,511,514,517,520,525,528],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},800,"chicken","bone-in chicken thighs and drumsticks, skin on","g","For the broth",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},2,"water","l",{"qty":462,"name":463,"unit":464,"group":456},3,"lemongrass stalks, bruised and knotted","piece",{"qty":466,"name":467,"unit":464,"group":456},5,"kaffir lime leaves",{"qty":462,"name":469,"note":470,"unit":464,"group":456,"optional":8},"salam leaves","or 2 bay leaves",{"qty":458,"name":472,"unit":473,"group":456},"fine salt","tsp",{"qty":475,"name":476,"unit":473,"group":456},1,"sugar",{"qty":434,"name":478,"unit":464,"group":479},"shallots, peeled","For the spice paste",{"qty":466,"ref":481,"name":482,"unit":483,"group":479},"garlic","garlic cloves","clove",{"qty":485,"name":486,"note":487,"unit":455,"group":479},25,"fresh turmeric, sliced","or 2 tsp ground turmeric",{"qty":431,"ref":489,"name":490,"unit":455,"group":479},"ginger","fresh ginger, sliced",{"qty":485,"name":492,"unit":455,"group":479,"optional":8},"fresh galangal, sliced",{"qty":433,"name":494,"note":495,"unit":464,"group":479},"candlenuts","or macadamia nuts",{"qty":475,"name":497,"unit":473,"group":479},"ground coriander",{"qty":475,"name":499,"unit":473,"group":479},"white pepper",{"qty":462,"name":501,"unit":502,"group":479},"neutral oil for frying the paste","tbsp",{"qty":504,"name":505,"unit":455,"group":506},150,"glass noodles or rice vermicelli","For the bowls",{"qty":508,"ref":509,"name":510,"unit":455,"group":506},200,"cabbage","white cabbage, finely shredded",{"qty":512,"name":513,"unit":455,"group":506},100,"bean sprouts, blanched 30 seconds",{"qty":433,"ref":515,"name":516,"unit":464,"group":506},"eggs","eggs, hard-boiled and halved",{"qty":462,"ref":518,"name":519,"unit":464,"group":506},"scallions","scallions, thinly sliced",{"qty":521,"name":522,"note":523,"unit":464,"group":524},8,"shallots, sliced paper thin, for frying","or a jar of ready-made bawang goreng","To finish",{"qty":458,"ref":526,"name":527,"unit":464,"group":524},"lime","limes, cut in wedges",{"qty":529,"name":530,"unit":531,"group":524},null,"sambal oelek and kecap manis, at the table","to taste",[533,538,541,545,549,552,556],{"tip":534,"text":535,"title":536,"timerSeconds":537},"Keep the fragrant shallot oil. A teaspoon spooned over each finished bowl is standard practice in Javanese warungs.","Cover the sliced shallots with 1 cm of neutral oil in a cold pan, set it over medium-low heat, and fry for 12–15 minutes, stirring, until they turn pale gold and the bubbling slows. Lift them out while still light — they darken as they drain on paper.","Fry the shallots first",840,{"text":539,"title":540},"Put the chicken in a large pot with the water, bring to a boil, and skim off the grey foam that rises in the first few minutes. Add the lemongrass, kaffir lime leaves, salam leaves, salt and sugar, then drop the heat so bubbles only break occasionally.","Start the broth",{"text":542,"title":543,"timerSeconds":544},"Blend the shallots, garlic, turmeric, ginger, galangal, candlenuts, coriander and white pepper with a splash of water into a smooth yellow paste. Fry it in the oil over medium heat for 6–8 minutes until it darkens slightly, smells sweet rather than raw, and oil beads at the edge.","Blend and fry the spice paste",420,{"text":546,"title":547,"timerSeconds":548},"Scrape the fried paste into the broth, rinsing the pan out with a ladle of stock so nothing is left behind. Simmer gently for 30 minutes until the chicken is fully tender and the broth has turned deep golden and clearly aromatic.","Combine and simmer",1800,{"text":550,"title":551},"Lift out the chicken and let it cool enough to handle, then pull the meat off the bones in rough shreds and discard skin and bones. Return the bones to the pot for another 10 minutes if you have time, then strain the broth and taste for salt.","Shred the chicken",{"text":553,"title":554,"timerSeconds":555},"Soak the glass noodles in hot water for 5 minutes until pliable, then drain well. Blanch the cabbage and bean sprouts for 30 seconds so they soften slightly but keep their bite, and halve the boiled eggs.","Prepare the bowl components",300,{"tip":557,"text":558,"title":559},"Assemble at the last minute. Noodles left standing in broth swell and drink half the soup.","Divide noodles, cabbage, sprouts and shredded chicken between four bowls, add half an egg to each, and ladle the hot broth over until everything is just covered. Top with scallions and a generous heap of fried shallots, then serve with lime wedges, sambal and kecap manis on the table.","Assemble and serve","SOH-toh AH-yahm",[562,566,570,574],{"note":563,"swap":564,"original":565},"Fresh has a cleaner, faintly citrus edge, but ground turmeric gives the same color and is what most Indonesian home cooks abroad use. Add it to the paste as it fries so it loses its raw taste.","2 tsp ground turmeric, added with the other dry spices","Fresh turmeric",{"note":567,"swap":568,"original":569},"Rice is the more traditional base in much of Java — soto ayam with rice is called soto ayam nasi and is not a lesser version.","Thin rice vermicelli, or a scoop of steamed rice","Glass noodles (bihun)",{"note":571,"swap":572,"original":573},"Weaker but recognizable. Kaffir lime leaves freeze indefinitely, so buy a bag when you find them and keep them in the freezer.","A strip of lime zest added at the end of simmering","Kaffir lime leaves",{"note":575,"swap":576,"original":577},"They thicken and round out the spice paste rather than adding flavor of their own, so any soft, oily nut does the job.","Macadamia nuts, or 1 tbsp raw cashews","Candlenuts","soto-ayam","Soto Ayam (Javanese Turmeric Chicken Noodle Soup)","Soto Ayam","Soto ayam","indonesia","Java",45,"easy",[587,588],"soup","main",[590,591],"dairy-free","halal-friendly",[453,515,509,526,481],[594,597,599,601],{"alt":595,"src":596},"Bowl of golden turmeric chicken broth with glass noodles, shredded chicken, half a boiled egg and fried shallots","\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fsoto-ayam\u002Fhero-1x1.jpg",[604,605,606,607,608,609,610],"soto ayam","chicken soup","turmeric broth","javanese","lemongrass","indonesian noodle soup","bawang goreng","2026-08-19","dishroute-kitchen","Golden turmeric and lemongrass chicken broth poured over glass noodles, cabbage and egg, then finished at the table with lime, sambal and a shower of fried shallots.",{"en":615},"\u002Frecipe\u002Fsoto-ayam",{"items":617,"total":879,"page":475,"limit":880,"hasMore":881},[618,649,678,704,732,759,789,814,844,854],{"slug":619,"title":620,"shortTitle":621,"nativeName":621,"countrySlug":582,"region":583,"baseServings":433,"prepMinutes":622,"cookMinutes":623,"restMinutes":624,"difficulty":625,"course":626,"diet":628,"mainIngredients":629,"images":632,"keywords":642,"publishedAt":611,"updatedAt":611,"authorSlug":612},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso",40,90,30,"medium",[627,588,587],"street-food",[590,591],[630,631,481,518],"beef-chuck","tofu",[633,636,638,640],{"alt":634,"src":635},"Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots","\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-1x1.jpg",[619,643,644,645,646,647,648],"beef meatballs","indonesian street food","noodle soup","java","bakso malang","tapioca starch",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":582,"region":583,"baseServings":433,"prepMinutes":654,"cookMinutes":655,"difficulty":585,"course":656,"diet":658,"mainIngredients":659,"images":661,"keywords":671,"publishedAt":611,"updatedAt":611,"authorSlug":612},"bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur Ayam","Bubur ayam",15,70,[657,588],"breakfast",[590,591],[660,453,489,518,481],"rice",[662,665,667,669],{"alt":663,"src":664},"Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers","\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-1x1.jpg",[672,673,674,675,676,677,646],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","kecap manis","krupuk",{"slug":679,"title":680,"shortTitle":680,"nativeName":681,"countrySlug":582,"baseServings":433,"prepMinutes":624,"cookMinutes":431,"restMinutes":682,"difficulty":585,"course":683,"diet":684,"mainIngredients":685,"images":686,"keywords":696,"publishedAt":703,"updatedAt":703,"authorSlug":612},"chicken-satay","Chicken Satay with Peanut Sauce","Sate ayam",60,[588,627],[590],[453,481,526],[687,690,692,694],{"alt":688,"src":689},"Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-1x1.jpg",[697,698,699,700,582,701,702],"satay","sate ayam","chicken skewers","peanut sauce","street food","grill","2026-08-18",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"countrySlug":582,"region":709,"baseServings":433,"prepMinutes":624,"cookMinutes":485,"difficulty":585,"course":710,"diet":712,"mainIngredients":714,"images":717,"keywords":727,"publishedAt":703,"updatedAt":703,"authorSlug":612},"gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-Gado","Gado-gado","Jakarta",[588,711],"side",[713],"vegetarian",[715,515,509,716],"potato","cucumber",[718,721,723,725],{"alt":719,"src":720},"Gado-gado platter of blanched vegetables, boiled 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and white rice on a banana leaf","\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-1x1.jpg",[733,754,755,607,756,757,758],"jackfruit","yogyakarta","palm sugar","vegetarian indonesian","nangka muda",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":582,"baseServings":521,"prepMinutes":431,"cookMinutes":485,"restMinutes":682,"difficulty":625,"course":764,"diet":767,"mainIngredients":768,"images":772,"keywords":782,"publishedAt":611,"updatedAt":611,"authorSlug":612},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak Manis","Martabak manis",[765,627,766],"dessert","snack",[713],[769,515,770,771],"flour","condensed-milk","peanuts",[773,776,778,780],{"alt":774,"src":775},"Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts","\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-4x3.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-1x1.jpg",[783,784,785,786,787,701,788],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night market",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":582,"baseServings":458,"prepMinutes":654,"cookMinutes":654,"difficulty":585,"course":794,"diet":795,"mainIngredients":797,"images":799,"keywords":809,"publishedAt":703,"updatedAt":703,"authorSlug":612},"nasi-goreng","Nasi Goreng (Indonesian Fried Rice)","Nasi Goreng","Nasi goreng",[588,657,627],[590,796],"nut-free",[660,515,481,798],"soy-sauce",[800,803,805,807],{"alt":801,"src":802},"Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside","\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg",{"alt":801,"src":804},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-4x3.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-1x1.jpg",[810,811,582,676,701,812,813],"nasi goreng","fried rice","wok","leftover rice",{"slug":815,"title":816,"shortTitle":817,"nativeName":818,"romanized":817,"countrySlug":582,"region":819,"baseServings":434,"prepMinutes":622,"cookMinutes":820,"restMinutes":431,"difficulty":821,"course":822,"diet":823,"mainIngredients":824,"images":825,"keywords":835,"publishedAt":611,"updatedAt":611,"authorSlug":612},"rendang-padang","Rendang Padang (Minangkabau Dry-Braised Coconut Beef)","Rendang Padang","Randang","West 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scattered with sliced red chili and shallots in a shallow bowl beside white rice","\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero.jpg",{"alt":867,"src":870},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-16x9.jpg",{"alt":867,"src":872},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-4x3.jpg",{"alt":867,"src":874},"\u002Fimages\u002Frecipes\u002Ftempe-orek\u002Fhero-1x1.jpg",[876,863,676,877,607,861,878],"tempe orek","indonesian side dish","fried tempeh",10,24,false,1788563756677]