Kantotapa

Kantotapa is a traditional Indonesian dish originating from East Java. It is a type of soto, a flavorful soup, that is characterized by its distinct spices and preparation methods. The name "kantotapa" itself is believed to be a portmanteau derived from "kanto," meaning a small portion or serving, and "tapa," which can refer to a spiritual or ascetic practice, suggesting a simple yet nourishing meal.

The base of kantotapa is typically a rich broth made from chicken or beef, infused with a fragrant blend of spices such as turmeric, ginger, galangal, lemongrass, and garlic. Unlike some other soto variations, kantotapa often includes a generous amount of shallots, which contribute to its sweet and savory profile. Common additions to the soup include shredded chicken or beef, rice noodles or rice cakes (lontong), bean sprouts, and sometimes hard-boiled eggs.

A distinctive element of kantotapa is its garnish. It is often topped with crispy fried shallots, celery leaves, and a dollop of sambal, a spicy chili paste, to add a kick. Some regional variations might also include toasted coconut or peanuts for added texture and flavor. Kantotapa is usually served hot, making it a comforting and satisfying meal, particularly popular during cooler weather or as a breakfast option. Its popularity has spread beyond East Java, and it can be found in various parts of Indonesia, often adapted slightly to local tastes.