I work in ...


Content is being adapted
based on your type of business.



Soto Ingredients

Soto's Companion

  • Fried onions 50.0 g
  • Celery 60.0 g
  • Spring Onion 60.0 g
  • Shrimp crackers 500.0 g
  • Sambal soto
  • Lime

Potato cake

Baso Beancurd

In every spoonful of Smoky Soto, the captivating aroma of spices and the awakening flavor are felt. Accompanied by perkedel (potato cake) and tahu baso (tofu and meatball), this dish with a twist can become a standout menu in your restaurant.



  1. How to make Smoked Soto

    • Combine the soto ingredients in the pressure cooker, cook 45 minutes
    • Strain the meat and lungs, thinly sliced , then smoke with charcoal for 1 hour
    • Combine the ingredients of the cake, shape @ 30 gr, dip in egg then fry 180°C 1 -2 minutes until browned
    • Combine meatball tofu ingredients, fill in tofu 
    •  Fry 160°C 5 minutes, remove from heat, then fry again at 180°C 2-3 minutes
    • Serve the smoked meat soto with its accompaniment, add cakes and meatball tofu  
  2. Soto Ingredients

  3. Soto's Companion

  4. Potato cake

  5. Baso Beancurd

Chef Tip:

Smoked soto can be frozen, after serving together with the soup. Maximum storage for 1 week. Potato cakes can be frozen, with the addition of 20 g of wheat flour. Maximum storage 1 week. Defrost potato cakes to 4°C, fry with eggs 180°C 1-2 minutes