Clear yellow liquid with a little trace of oil and turmeric taste strong impressions. Spring onion and a sprinkling of fried onions also add fragrant aromas evaporate. Complete filling such as meat, offal and eggs must be a friend of a nice lunch. Complete filling like a piece of beef or offal beef, bean sprouts, scallions, potatoes, and do not miss suun.
If the eye of taste, soto Madura using several types of herbs and spices such as ginger, pecans, red onion, garlic, galangal and some other spices. While it leaves lemongrass, finely chopped fine so fragrant aroma. As a complement to be given a little running lime juice, soy sauce and sambal. Also skin crackers, prawn crackers and white rice to be complementary fit.
o Sumenep Soto: Soto is served and eaten with cassava, fried bean sprouts, rice noodles, scallion, onion, lontong, beef or cow intestines. What distinguishes the Pamekasan & Soto Bangkalan is the spice of peanut butter, bananas petis.
o Soto Pamekasan: consists of boiled potatoes, potato cakes, bean sprouts, beef or chicken, glass noodles, lontong, and watered with a clear broth with herbs and garlic pepper. Served with fried onions, celery, corn, peanut brittle and Bakwan.
o Soto Bangkalan: put bean sprouts and glass noodles with beef, chicken or offal. Served with fries and sprinkled with yellow gravy spiced turmeric and ginger.
