Fig. 6

Soto banjar; it has a fragrant aroma due to its typical spices, such as onion, garlic, cinnamon, nutmeg, and cloves. The gurih taste (savory/ umami taste) comes from the use of coconut milk. Other ingredients used are vermicelli, boiled eggs, and perkedel [28]. Perkedel is one of the Indonesian soto side dishes, can be made from potatoes, taro or cassava which is crushed then shaped round and fried or steamed [31] (retrieved from http://bumburesto.com/recipe/cara-membuat-soto-banjar-dengan-bumbu-instan/)