Sop Singkong Kalimantan 2Sop Singkong Kalimantan is a unique dish from East Kalimantan.  Kalimantan is an island that shared border with Malaysia.  The Malaysia side is known as Borneo.

This cassava soup is similar to Sop Ayam.  Instead of using macaroni or potato in to the soup, this soup has cassava; a tuber root.

In the sop singkong kalimantan, you don’t have to use chicken feet as the protein resource.  You can use other parts of chicken.  The reason why I chose chicken feet is because chicken feet is very nutritious.  

Chicken Feet and Its Benefits

Why do we pay so much for collagen supplements if we can get a cheaper resource of collagen?  Chicken feet are good resources for collagen, hyaluronic acid, and chondroitin sulfate.  Here is the benefits of taking collagen:

  • Healthier and younger-looking skin.
  • It is rich in calcium and protein, without the carbohydrates.
  • It improves blood supply by strengthening the blood vessels.
  • Assist the body in metabolizing fats, therefore good for weight loss.
  • Slows the effect of arthritis.
  • Reduce pain and swelling (inflammation).

Hyaluronic acid is touted as the fountain of youth – it can prevent the effects of aging. Chondroitin sulfate is good for osteoarthritis so it is good for people with joint problems.

When you combine cassava and chicken feet, we can get fiber from cassava and calcium plus protein from chicken feet.

Ingredients for Sop Singkong

Other recipes of Indonesia Eats with Cassava:


Yield: 3-4 portions

Sop Singkong Kalimantan: Indonesian Cassava Soup

Sop Singkong Kalimantan: Indonesian Cassava Soup

Sop Singkong Kalimantan is a quite unique dish! Serving cassava in a soup instead of using potato as the carbohydrate based.

Serve this soup with sprinkle of fried anchovies and shallots, chopped Chinese celery leaves and green onions, as well as lime squeezed and sambal.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 454 grams (1 lbs) cleaned chicken feet (can be substituted for chicken wings or other parts of chicken)
  • 250 grams (8.8 oz) frozen peeled cassava, thawed and cut into 1 to 1.5 inches (2.54 to 3.81 cm)
  • 100 grams (3.5 oz) peeled carrots, thinly sliced
  • 1 stalk of Chinese celery
  • 1.5 L (6.25 cups) water
  • soun (mung bean threads or glass noodle or cellophane noodle or vermicelli)
  • Spices to be ground
  • 30 grams (1 oz) peeled shallots
  • 20 grams (0.7 oz) peeled garlics
  • 1/4 nutmeg
  • 1/2 to 3/4 teaspoon white peppercorn
  • Himalayan coarse salt or sea salt to taste
  • Toppings:
  • fried shallots
  • fried tiny anchovies (optional)
  • green onions, sliced
  • Chinese celery leaves, thinly sliced
  • boiled sambal
  • lime or calamansi


  1. Steam cut cassava roots until a half-cooked. If you are using an instant pot, it can be done by using steam mode and steam it about 3 minutes.
  2. Meanwhile, in a heated pan, add oil and stir fry ground spices (bumbu) until fragrant.
  3. In a water kettle, bring water to a boil. Once the water boils, transfer into a bowl of instant pot that has cleaned chicken feet in it. In instant pot, cook chicken feet and bumbu with a soup method for 15 minutes.
  4. Soak soun in warm water for 15-20 minutes.
  5. Once chicken feet are cooked, transfer fried bumbu to instant pot bowl. Then, add cooked cassava, carrots and 1 stalk of Chinese celery. With a soup mode, set a timed cook for another 3 minutes.
  6. Drain soun.
  7. In bowl, place drained soun and soup. Serve with fried anchovies and shallots, chopped Chinese celery leaves and green onions, sambal and lime or calamansi.



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