Things I do for the husband. He wants Soto … Soto it shall be. Lucky for him we have guest today. So I cooked portion for 5.
Mr E invited some of his skate buddies for dinner today. A couple with 2 kids, a newly wed and 2 single bachelors Ehem.
We enjoyed everyone company very much as we did not get to meet often. Little one was abit cranky as it’s passed his bed time. This boy doesn’t like chocolate!!!!!!! 😱
Here are the condiments that compliment my Soto. How you assemble the dish:
Step 1: Use a pwetty bowl.
Step 2: Put in pieces of lontong (take only the amount you can it cos it can be very filling). Pour the broth over.
Step 3: Put a spoonful of shredded chicken, a bit of bean sprouts, sprinkle some chopped spring onions and parsleys, generous amount of fried shallots (cos I just love it) and boiled egg and a spoonful of Sambal kicap.
Step 4: Breathe in the aroma and enjoy the flavors.
- 1 (1.75kg) chicken
- 6 cups water
- salt to taste
- Lontong *
- 300g bean sprouts, tails removed
Grind into a fine paste:
- 1½ tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 stalk lemon grass, sliced
- 1 thick slice galangal
- 4 candlenuts (I don’t have this)
- 8-10 shallots
- 1 tsp white peppercorns
- 10 shallots, cut into fine slices and fry till golden brown
- spring onions and celery, finely chopped
- potato cutlets, fried
- shredded chicken
SambAl Kicap (Hot Chili Soya Sauce)
5 red chilis, a handful of chili padi, 5 cloves of garlic, sweet soya sauce, 5 lime juice. Blend everything and taste =)
- Put whole chicken, ground paste, water and salt in a large pot. Bring to the boil. When boiling, remove chicken and keep stock aside to use as soup for the Mee Soto.
- Put the chicken on a tray and roast for about 20-30 minutes at 190°C (375°F) until light brown. Shred chicken when cool.
- Bring a large pan of water to the boil. When water is actively boiling, put in noodles and bring back to the boil. Continue boiling till noodles are cooked, then remove noodles.
- In the same water, scald the bean sprouts.
- To serve: Put the lontong in a bowl, sprinkle bean sprouts and shredded chicken over it then add soup and garnishing. Serve with Sambal kicap
- 2 medium-sized russet potatoes
- ¼ cup cooked minced beef (seasoned with a little cumin or just salt and pepper)
- ¼ cup crispy fried shallots
- ¼ cup spring onion, sliced thinly
- 2 eggs
- ¼ teaspoon salt
- ½ teaspoon ground white pepper
- oil for frying
- Peel and boil the potatoes. Mash the potato and add the beef, shallots and spring onion. Season with the salt and pepper. Mix well and shape into balls about 2 inches wide. Roll the balls well between your palms to ensure that the patties are compact and will remain intact when frying. Press the balls so they flatten a little on two sides. At this stage, you can freeze them. Do not defrost when you are ready to eat them – fry direct from the freezer.
- Beat the eggs in a bowl. Heat oil to medium heat. Dip each patty in egg before frying them. After about 3-4 minutes, turn them over and fry until golden brown.
* wiki: Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia; also in Malaysia and Singapore. The rice rolled inside banana leaf and boiled, then cut into small cakes as staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference that ketupat container was made from weaved janur (young coconut leaf) fronds, while lontong uses banana leaf instead.