Best Indonesian Food Recipes Soto Kudus Recipes
INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
- Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
- Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
- Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
- Cook noodles according to package directions.
- Turn off heat under soup and stir in lime juice. Taste for salt.
- To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
- Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams
INDONESIAN FOOD RECIPES : SOTO KUDUS
Soto kudus Indonesia culinary specialties is derived from the Kudus City in Central Java. Soto kudus did not use beef, but chicken or Buffalo meat, or meat goats. Due to customs in the Kudus City which does not allow its people eat beef that is considered sacred.
Provided by indonesian f.
Categories Indonesian
Time 50m
Yield 3 6, 10 serving(s)
Number Of Ingredients 16
Steps:
- put water into a saucepan, then stir chicken pieces in and cook. boil chicken until done.
- discard the water first, then the stew boil chicken until tender back.
- heat the oil in a frying pan, then stir in all spices that mashed up the fragrant, add the Lemongrass stir fry and lift.
- Enter the last into the water stir fry stew chicken broth, cooked chicken up more tender and all the spices infuse.
- 5 remove the chicken first, chill then cut up small.
- take a bowl, then stir in the egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon juice and water. then pour the gravy and soup ready served with rice.
- Please Visit https://indonesiangoodfood03.blogspot.com/ For more indonesian cuisine recipes.
Nutrition Facts : Calories 82.8, Fat 5.7, SaturatedFat 1, Cholesterol 55.8, Sodium 1425.9, Carbohydrate 6, Fiber 0.6, Sugar 4.4, Protein 2.5
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