{"id":405,"date":"2026-10-31T09:37:13","date_gmt":"2026-10-31T09:37:13","guid":{"rendered":"http:\/\/15.134.185.72\/wordpress\/?p=405"},"modified":"2026-10-31T11:18:30","modified_gmt":"2026-10-31T11:18:30","slug":"resep-rahasia-soto-ayam-lamongan-asli-lengkap-dengan-cara-bikin-koya","status":"publish","type":"post","link":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/2026\/10\/31\/resep-rahasia-soto-ayam-lamongan-asli-lengkap-dengan-cara-bikin-koya\/","title":{"rendered":"Resep Rahasia Soto Ayam Lamongan Asli Lengkap dengan Cara Bikin Koya"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"735\" height=\"427\" data-id=\"407\" src=\"http:\/\/15.134.185.72\/wordpress\/wp-content\/uploads\/2026\/10\/koya-soto-edited.png\" alt=\"\" class=\"wp-image-407\" srcset=\"https:\/\/kulinerlamongan.servehttp.com\/wp-content\/uploads\/2026\/10\/koya-soto-edited.png 735w, https:\/\/kulinerlamongan.servehttp.com\/wp-content\/uploads\/2026\/10\/koya-soto-edited-300x174.png 300w\" sizes=\"auto, (max-width: 735px) 100vw, 735px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Deskripsi &amp; Pengantar:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Soto Ayam Lamongan terkenal memiliki kuah kuning yang pekat, harum rempah, dan rasa gurih yang khas. Kunci utama kelezatannya ada pada taburan <strong>koya udang<\/strong> yang gurih melimpah di atasnya!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bahan-Bahan Utama Soto:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 ekor ayam kampung (potong jadi beberapa bagian)<\/li>\n\n\n\n<li>2 batang serai (memarkan), 3 lembar daun jeruk, dan 2 ruas lengkuas<\/li>\n\n\n\n<li>Bumbu halus: Bawang merah, bawang putih, kemiri sangrai, kunyit, jahe, dan ketumbar.<\/li>\n\n\n\n<li>Pelengkap: Kol diiris tipis, tauge pendek, suun, irisan telur rebus, daun seledri, dan bawang goreng.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cara Membuat Soto:<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Rebus ayam kampung hingga empuk, lalu suwir-suwir dagingnya.<\/li>\n\n\n\n<li>Tumis bumbu halus bersama serai, daun jeruk, dan lengkuas hingga harum, lalu masukkan ke dalam air rebusan kaldu ayam.<\/li>\n\n\n\n<li>Tata suwiran ayam, kol, tauge, dan suun di dalam mangkuk, lalu siram dengan kuah soto panas yang sedap.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cara Bikin Koya Udang yang Gurih Renyah:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Bahan Koya:<\/strong> 10 buah kerupuk udang matang &amp; 5 siung bawang putih (diiris tipis lalu digoreng garing).<\/li>\n\n\n\n<li><strong>Cara Membuat:<\/strong> Tumbuk atau haluskan kerupuk udang bersama bawang putih goreng menggunakan ulekan atau blender kering sampai benar-benar halus menjadi serbuk. Taburkan di atas soto selagi hangat!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Deskripsi &amp; Pengantar: Soto Ayam Lamongan terkenal memiliki kuah kuning yang pekat, harum rempah, dan rasa gurih yang khas. Kunci utama kelezatannya ada pada taburan koya udang yang gurih melimpah di atasnya! Bahan-Bahan Utama Soto: Cara Membuat Soto: Cara Bikin Koya Udang yang Gurih Renyah:<\/p>\n","protected":false},"author":1,"featured_media":407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tak-berkategori"],"_links":{"self":[{"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/posts\/405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/comments?post=405"}],"version-history":[{"count":1,"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/posts\/405\/revisions"}],"predecessor-version":[{"id":408,"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/posts\/405\/revisions\/408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/media\/407"}],"wp:attachment":[{"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/media?parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/categories?post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kulinerlamongan.servehttp.com\/index.php\/wp-json\/wp\/v2\/tags?post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}