Soto Ambengan Surabaya Recipe, how to make legendary culinary in your own kitchen

foto ilustrasi: ChatGPT AI

Imagine a thick yellow sauce that is rich in flavor, meets with tender shredded chicken, and the best part, a sprinkle of koya powder that is delicious.

Brilio.net - Have you ever wanted to eat something warm, soupy, rich in flavor, and can instantly improve your mood? If so, get to know Soto Ayam Ambengan, the culinary prima donna from the City of Heroes, Surabaya.

This is not just your ordinary chicken soto. Imagine a thick yellow broth that is so savory, met with shredded tender chicken, and the best part, a sprinkling of koya powder that makes the taste unique and addictive. Rather than just imagining it, why don't we try making it ourselves at home?

Why is it called "Ambengan"? Simple, because this soto was born and popularized on a street called Jalan Ambengan, Surabaya. For decades, soto sellers on this street have been mixing chicken soto recipes with the characteristic yellow broth and sprinkled with koya. Because it is so delicious, this recipe has become the culinary identity of the city and its name has stuck forever. So, every time you eat this soto, you are also tasting a piece of Surabaya's culinary history.

What makes this soto different and special? The key lies in three main elements:

1. Kuah Kuning Medok: The color comes from turmeric, but the rich flavor comes from the original free-range chicken stock that is cooked for a long time with a complete blend of spices. The savory kick is really great!

2. Koya Powder the Star: This is the difference! Koya is a magical powder made from shrimp crackers and fried garlic that is mashed. When sprinkled into hot soup, koya will thicken slightly and release a distinctive aroma and savory taste. The more, the better!

3. Accompanying Condiments: Soto Ambengan will not be complete without its "friends". Starting from fresh lime juice, spicy chili sauce that hits the spot, offal satay, to potato croquettes.

When talking about Soto Ambengan in its hometown, one name that definitely comes up is Soto Ayam Ambengan Pak Sadi. Established since 1971, this place has become a benchmark or standard for the deliciousness of Soto Ambengan. Because it is so legendary, this stall is a regular for many people, from local residents to officials and artists.

Well, now it's your turn to bring that legendary taste to your kitchen!

Authentic Soto Ambengan recipe from Surabaya
2025 brilio.net/ChatGPT AI

Preparation Time: 30 minutes
Cooking Time: 60-75 minutes
Servings: 6-8 people

Ingredients that need to be prepared:

The main ingredient:
- 1 free-range chicken (around 800 gr - 1 kg)
- 2.5 liters of water
- 3 stalks lemongrass, bruised
- 8 lime leaves
- 3 cm galangal, bruised
- 2 tbsp salt & 1 tbsp granulated sugar (or to taste)
- Cooking oil

Ground spices:
- 12 shallots
- 8 cloves of garlic
- 5 candlenuts, roasted
- 4 cm turmeric, roasted
- 2 cm ginger
- 1 tsp peppercorns
- 1 tsp coriander seeds, roasted

Koya Ingredients:
- 10 pieces of shrimp crackers, fried
- 5 cloves of garlic, thinly sliced, dry fried
- A pinch of salt

Additional Ingredients:
- 100 gr vermicelli, soak in hot water
- 150 gr cabbage, very thinly sliced
- 4 boiled eggs, halved
- Celery & spring onions, finely chopped
- Fried shallots
- Lime & Chili sauce

How to make:

1. Make broth: Boil free-range chicken in 2.5 liters of water until half tender. Don't forget to remove the scum that appears at the beginning so that the sauce remains clear.

2. Saute the Spices: Grind all the "Smooth Spices". Heat the oil, then saute the spices until fragrant and cooked. Add the lemongrass, lime leaves, and galangal, stir until wilted.

3. Blend the Flavors: Add the stir-fried spices to the chicken stock pot. Add salt and sugar. Continue cooking on low heat for 30-45 minutes so that the spices are perfectly absorbed and the chicken becomes super tender. Correct the taste.

4. Fry the Chicken & Make Koya: Remove the chicken from the broth, drain. Fry briefly until the skin is slightly dry, then shred the meat. For the koya, grind the shrimp crackers and fried garlic into powder.

5. Time to Mix: Prepare a bowl. Arrange the vermicelli, sliced cabbage, shredded chicken, and boiled eggs. Pour over the hot soto sauce. Finally, sprinkle generous amounts of koya, celery, spring onions, and fried onions.

Serve immediately with lime juice and chili sauce. Enjoy!

1. Can you use regular cut chicken, not free-range chicken?

Absolutely! However, free-range chicken broth is indeed more savory. If you use cut chicken, you can add chicken bones or feet when boiling to get a richer broth.

2. Why does my Koya become oily and lumpy?

This usually happens because the blender or mortar you are using is not dry enough, or the crackers are still hot when you grind them. Make sure all the tools are dry and the crackers are cold before grinding them.

3. How do you make soto soup that is clear but still sticky?

The key is in the first step. When boiling the chicken, make sure you diligently strain and remove any foam or dirt that floats to the surface. This will keep your broth clear.

4. Can we prepare it the day before?

Sure! You can make the broth, koya, and chili sauce a day in advance and store them in the refrigerator. When you want to eat, just heat the broth and prepare the other ingredients. Practical!

5. The taste of my soto is a bit bland, what's wrong with it?

Try to check the balance of the taste. Maybe it's not salty enough. Or, maybe you haven't added lime juice. A little sourness from lime can "lift" all the savory flavors of the soto and make it fresher.

(brl/tin)