Soto Ayam

July 09, 2017




Ingredients
1 packet of mihun (serves 6-8)

Kuah Soto
1/2 chicken, cut small
4 tbsp rempah soto, mixed with water to make a paste
2 Knorr chicken cubes
3 cinnamon sticks, 3 bunga lawang, 4 bunga cengkih
4 garlic cloves
5 red shallots
Salt and sugar to taste

Begedil
1 kg potatoes, skinned and wedged
1/2 cup anchovies, fried
1/2 cup fried shallots
Chopped spring onions
3 eggs

Kuah Kicap
1/2 cup fried shallots
250-300 ml sweet soy sauce, depending on how the chillies
Juice from 2 small green limes
15 - 20 small green chillies, depending on the heat
3 cloves of garlic

Garnishing
Bawang goreng
Shredded chicken, (boil 500g of chicken meat)
Spring onions
Tauge (celur)

Instructions
Kuah Soto
1) Sauté the sliced shallots, garlic, cinnamon sticks, bunga lawang and bunga cengkih until fragrant. Add in the soto paste, stir well. Add in water and leave the soup to boil
2) Add in chicken pieces and chicken stock cubes 
3) Leave until chicken are cooked through. Salt and sugar to taste. You can keep adding the rempah soto if the soup still tastes bland

Begedil
1) Deep-fry the potato wedges until cooked through. Take them out and mash in a big bowl while they're still hot. 
2) Grind the fried shallots and fried anchovies
3) Add in chopped spring onions, fried shallots and ikan anchovies into the mashed potatoes. Incorporate well
4) Use your hands and shape the begedil into how big you want them to be
5) Dip into the beaten eggs before frying

Kuah Kicap
1) Fry the garlic cloves in a pan, without oil, with the skin on until the skin turn brownish
2) Take the out, smash, remove the skin and chop roughly
3) Blanche the chillies with hot water for a bit to remove any strong smell
4) Blend everything together until you get a thick consistency

Prepare the min according to the package. Top your bowl with the garnishing





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