Indonesian Soto Ayam

Indonesian Soto Ayam

15g. of Crab Stick | 700g. of chicken thigh | 1/3 cup of peeled garlic | 1 cup of chopped shallot | 1/4 cup of candlenut. | 6 pieces of chopped ginger | 1 teaspoon of turmeric powder | Salt | 1 tablespoon of salad oil | Ground pepper | 1 liter of chicken stock(filter out fat) | 1 lemongrass (size 12 -15 inches) | 100-200g. of vermicelli | 3 cups of chopped cabbage | 3 cups of bean sprout | 1 cup of chopped | pring onion | 1 cup of diced tomato | 4 boiled eggs | 1/2 cup of fried shallot (for decoration)

1. Put garlic, sliced shallots, candlenut, ginger and turmeric powder in a blender.
2. Cook salad oil and ingredient no.1 for 3 minutes; then add chicken stock and stir well.
3. Peel lemongrass bark and gently pound. Cut into 3-inch pieces, put into boiling soup.
4. Add chicken, close a lid and cook with low heat until the chicken is cooked for 15-20 minutes. Take out chicken from a pot and set aside for 10 minutes. Cut chickeninto pieces and scoop out fat fromasoup. Season with salt and black pepper, and then re-heat a soup till boiled again.
5. Scald vermicelli till cooked then put cooked vermicelli and chicken in a bowl with chopped cabbage, bean sprout, spring onions, tomatoes and boiled eggs.
6. Put soup in a bowl and scatter with fried shallots and Crab Stick then serve with Sambal Oelek.

- Candlenut can be substituted with macadamia nut

Ingredients for Sambal Oelek
10g. of dried chili | 5g. of dried guinea-pepper | 35g. of shrimp paste. | 40g. of shallot | 15g. of garlic | Sliced lemon (for seasoning)

1. Put chili and pepper in water till soften then take out seed.
2. Grill banana leaf with shrimp paste stuff inside, then roast shallot and garlic till cooked.
3. Pound chili, pepper, shallot and garlic; then mix with shrimp paste and serve with sliced lemon.

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