Bleedin Thumb
4th July 2007, 09:51 AM
Barry you asked for it!
Soto Ayam = spicey Indonesian chicken soup
Joint and place a 1.5kg or larger chook in a pot and cover with cold water.
Add a large unpeeled onion cut in half, some celery tops, salt & pepper and bring to the boil then reduce heat to a simmer for 30 min. let cool down..about 1.5 hrs.....don't take the chook out of the water until its cool or it will dry out.
While you wait mix up some dry spices and put aside:
1 teaspoon of tumeric
3 teaspoons of coriander powder
2 teaspoons of cummin
1 teaspoon of fennel powder
1 teaspoon of nutmeg - freshly ground
1 teaspoon of black pepper ( or white if you have it)
also hard boil 3 eggs and let them cool down.
Strain and keep the stock, remove the flesh from the chook and cut into small chuncks and pour over enough stock to cover,chuck the skin and bones.
Clean your pot and fry up 1 onion finely sliced, 2 fresh chillies with seeds removed and 4-6 curry leaves in about 4 tablespoons of good oil until the onion is soft & starts to brown.
add a teaspoon of trasi (shrimp paste) and crush with spoon and fry for a minute or two. Add 4 cloves of garlic and a teaspoon of grated ginger and the dried spices mix (above) and fry until brown and pungent, add the juice of half a lemon and use to loosen spices off the pot.
Add the stock, reduce the heat, cover with the lid and gently simmer for 10 minutes add your chopped chicken with its stock and very gently simmer for another 10 minutes add two satchels of egg noodles, I like the "fresh" (Singapore?) ones you get them in packs of two from coles or woolies. Cut them up with scissors as your adding them to the pot.
Peel your hard boiled eggs and slice length ways in half.
Laddle your soup out, place a half egg on top and serve. Place seperate dishes with serving spoons -fried shallots, sambal ulek (crushed chilli) and plain potato chips that you add to the soup to give it a crunchy texture or extra bight.
Serves about 5 or 6 at a pinch.
Soto Ayam = spicey Indonesian chicken soup
Joint and place a 1.5kg or larger chook in a pot and cover with cold water.
Add a large unpeeled onion cut in half, some celery tops, salt & pepper and bring to the boil then reduce heat to a simmer for 30 min. let cool down..about 1.5 hrs.....don't take the chook out of the water until its cool or it will dry out.
While you wait mix up some dry spices and put aside:
1 teaspoon of tumeric
3 teaspoons of coriander powder
2 teaspoons of cummin
1 teaspoon of fennel powder
1 teaspoon of nutmeg - freshly ground
1 teaspoon of black pepper ( or white if you have it)
also hard boil 3 eggs and let them cool down.
Strain and keep the stock, remove the flesh from the chook and cut into small chuncks and pour over enough stock to cover,chuck the skin and bones.
Clean your pot and fry up 1 onion finely sliced, 2 fresh chillies with seeds removed and 4-6 curry leaves in about 4 tablespoons of good oil until the onion is soft & starts to brown.
add a teaspoon of trasi (shrimp paste) and crush with spoon and fry for a minute or two. Add 4 cloves of garlic and a teaspoon of grated ginger and the dried spices mix (above) and fry until brown and pungent, add the juice of half a lemon and use to loosen spices off the pot.
Add the stock, reduce the heat, cover with the lid and gently simmer for 10 minutes add your chopped chicken with its stock and very gently simmer for another 10 minutes add two satchels of egg noodles, I like the "fresh" (Singapore?) ones you get them in packs of two from coles or woolies. Cut them up with scissors as your adding them to the pot.
Peel your hard boiled eggs and slice length ways in half.
Laddle your soup out, place a half egg on top and serve. Place seperate dishes with serving spoons -fried shallots, sambal ulek (crushed chilli) and plain potato chips that you add to the soup to give it a crunchy texture or extra bight.
Serves about 5 or 6 at a pinch.