Soto Mie

Soto mie, Soto mi, or Mee soto is a spicy noodle soup dish commonly found in Indonesia and Malaysia. Mie means noodle made of flour, salt and egg, while soto refer to Indonesian soup. In Indonesia it is called soto mie and considered as one variant of soto, while in Malaysia it is called mee soto. There are some variations of soto mie, it can be made of beef, chicken, or offals such as kaki sapi (cartilage and tendons of cow's leg) or tripes. People may exchange noodles for rice or rice vermicelli according to their preference. A combination of either noodle or rice vermicelli along with slices of tomato, boiled potato, hard boiled egg, cabbages, peanut, bean sprout and beef, offal or chicken meat are added. Broth is then poured over this combination. This soup is made from beef or chicken stock and some other spices. Soto mie usually add condiments such as jeruk nipis (lime juice), sambal, bawang goreng (fried shallot), vinegar, kecap manis (sweet soy sauce), and emping. The most popular soto mie in Indonesia comes from Bogor, West Java. It is made of beef or cow's tendon or cartilage with noodle, slices of risole (fried spring rolls with bihun and vegetables filling similar to lumpia), tomato, cabbage, potato, and celery.

Yong Tau Foo

Yong tau foo is a Chinese soup dish with Hakka origins commonly found in Malaysia. There are also Teochew and Hokkien variations. Essentially the dish originated in the early 1970s in a restaurant called "Foong Foong" as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo", which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner. Yong tau foo is essentially a clear consomme soup containing a varied selection of food items, including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). Another variation of this dish is to serve it with laksa gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping. In Malaysia, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.