Many regions has different spices for Soto. This clear broth, elaborate meat-broth dish will be an excellent choice of dish even in the hot days. The spice in the broth and the lime when you serve it hmmmm.... yum. Enough talking, so let's get busy cooking. "Selamat Menikmati..."
1 chicken (2-2 1/2 lb) cut in quarters
5 kaffir lime leaves
2 salam leaves
3 slices galanga
1 stalk lemon grass, bruised
1 inch ginger
1 tsp turmeric
3 TB salt, or more as needed
2 1/2 litre water
6 TB oil
5 kaffir lime leaves
2 salam leaves
3 slices galanga
1 stalk lemon grass, bruised
1 inch ginger
1 tsp turmeric
3 TB salt, or more as needed
2 1/2 litre water
6 TB oil
Spice Paste:
6 big shallots
4 garlic
1 tsp coriander
1/2 tsp cumin
1/4 cup water
6 big shallots
4 garlic
1 tsp coriander
1/2 tsp cumin
1/4 cup water
Boil the chicken with all the ingredients in water over medium-heat for about 1 hour. Skim off any foam or other impurities from the surface. When the water is clear, lower the heat to medium-low and simmer. Meanwhile, prepare the Spice Paste in a blender, combine all the ingredients and process to a smooth paste. Pour into the wok and cook over medium-heat until the liquid almost gone. Add 6 TB oil and continue frying until fragrant (about 4 minutes)
Take out the chicken and shred the meat when the chicken is cool enough to handle. Put back the bones if you want to. Pour in the Spice Paste. Continue simmering for another 20 minutes so the flavour will blend. Before the serving time, remove all the debris from the broth using a sifter, adjust the taste then put back the shredded chicken back into the pot and simmer until you are ready to serve or you can also put the shredded chicken back as needed.
Condiment To Serve:
2 whole cellophane noodles soaked in water until soft and cut up little bit for easier handling
3 hard boil eggs, cut in 4, or cut using the egg cutter
2 Tomatoes diced
3 stalk celery, finely chopped mix with
3 stalk green onion, finely chopped
2 limes cut into wedges
3 cups bean sprouts or shredded cabbage blanch in boiling water for 20 seconds
Shrimp or fish chips
Sambal and acar
2 whole cellophane noodles soaked in water until soft and cut up little bit for easier handling
3 hard boil eggs, cut in 4, or cut using the egg cutter
2 Tomatoes diced
3 stalk celery, finely chopped mix with
3 stalk green onion, finely chopped
2 limes cut into wedges
3 cups bean sprouts or shredded cabbage blanch in boiling water for 20 seconds
Shrimp or fish chips
Sambal and acar
Chef's Note: If you are having a lot of guest don't put the chicken in the broth just yet. Keep the soto broth handy, on the stove just make it warm not boiling. Then when other guests arrive, you have the soto handy. Just put in the serving bowl with the shredded chicken next to the condiment. This way the chicken will not be over cooked.
No comments:
Post a Comment