In this period of torrential rain and cold weather, a comfort food that is both warming and delicious is a soothing pleasure for the mind and body. Soto sapi, a traditional soup made of seasoned broth with chunks of beef and vegetables, is just what the doctor ordered. Indonesia has a wide variety of soto courtesy of the nation’s various ethnic groups. The variations are usually named after the hometown of the specific ethnic groups, thus, we have soto Madura, soto Betawi, soto Kudus, soto Lamongan and soto Banjar.
The latest addition to this testament of the Indonesian people’s culinary ingenuity is soto Karangasem, which is named after the regency on the eastern tip of Bali. Naturally, this soto is prepared and sold by the people of Karangasem. In Denpasar, soto Karangasem could be found in food stalls in Tegal, Kereneng, Ooongan and Taensiat. Most of the sellers are native to Pekarangan village in Manggis, Karangasem, but who have migrated to Denpasar. One of the pioneers of soto Karangasem is Nengah Widana, who opened in the 1970s one of the first soto Karangasem stalls in Denpasar.
The stall lies on Jl. Nangka in the hamlet of Taensiat. The stall, called Warung Soto Pak Ngah, is now operated by Widana’s son, Komang Ardana. The stall has a very loyal customer base. On normal days, the stall, which opens from 7 a.m. to 2 p.m., will see hundreds of customers flock to its humble tables. Preparing soto sapi Karangasem is not a very difficult process. Chunks of beef are boiled until tender before being placed in a bowl and doused with seasoned beef broth full of thin slices of radish and a generous amount of fried shallots. The savory, irresistible flavor of the broth is the key to the dish’s popularity. A portion of soto Karangasem is sold for Rp. 10,000 (US$1.03), an inexpensive price for the comfort, nutrition and warmness it promises.
source : bali daily
source : bali daily
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