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| Soto ayam - Chicken Soup |
500g (1 lb) chicken
2 medium onions
3 gloves garlic
60g (2 oz) celery leaves
1 1/2 teaspoons coriander, ground
1 teaspoon turmeric powder
6 candlenuts, ground
1/2 dried shrimp paste
3 tablespoons oil
salt
white pepper
1/2 teaspoons tamarind
60 g (2 oz) cabbage shredded
60 g (2 oz) beanshoots
4 cups water
60 g (2 oz) thin rice vermicelli
Spring onions or chopped fresh coriander springs
Method
1. Cut chicken into several pieces, Put in a saucepan and cover with water. Peel and chop onions. Pound onion, garlic, coriander, turmeric, candlenuts and shrimp paste.
2. Heat 1 tablespoon oil and fry ground seasonings for 4 mins. Add to the chicken. Season with salt and pepper, add chopped celery leaves and simmer, covered, until chicken is tender.
3. Add tamarind, stir and continue to simmer for a few mins. Remove pieces of chicken, strain stock, then return chicken and stock to pan.
4. Heat 2 tablespoons oil and fry cabbage and bean-shoots lightly. Bring water to the boil in a large saucepan. Add salt and vermicelli and cook till tender. Add vermicelli and fried vegetables to the chicken stock and heat through.
Garnish with chopped onions and coriender.
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| Chicken soup with fresh Fresh Tomato sambal |
Fresh tomato sambal recipe:
2 ripe tomatoes, skinned and chopped
1 small onion, finely chopped
1 red chilli, chopped
1 teaspoon salt
1/2 teaspoons dried shrimp paste, toasted
3 teaspoons water
Mix all ingredients together and pound in a mortar or puree in a blender until smooth. Store in an airtight jar in refrigerator. This sambal will keep for up to 3 days.
If preferred do not pound the sambal but serve the ingredients finely chopped.
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