Mushroom Soup ( Wong Dadah)

Ingredients:
1. Vegetable oil 2 tbsp
2. Vegetable spice paste 200 g ( 7 oz)
3. Shiitake mushrooms 250 g ( 9oz) washed and sliced or quartered
4. Chicken stock ( see pg 10) 625 ml ( 20 fl oz/1/2 cups)
5. Lemon grass 1 stalk, bruised
6. Kaffir lime leaves 2, bruised
7. Coconut cream 250 ml ( 8 fl oz / 1 cup)
8. Salt a pinch
9. Ground black pepper a pinch
10. Crisp-fried shallots ( optional) 2 tbsp

Preparations:
1. The spice paste must be fragrant before mushrooms are added so that the resulting soup will be at its most flavourful.
2. After adding sock lemon grass and lime leaves bring to the boil over low heat the slower gentle cooking process gives the soup a better taste.
3. Slimilarly,after adding coconut cream ,returen to the boil over low heat.

Method:
- Heat oil heavy saucepan add spice paste and sauté until fragrant.
- Add mushrooms and sauté for 2 mintues more.
- Add sock lemon grass and lime leaves.bring to the boil over low heat and simmer for 5 minutes.
- Add coconut cream returen to the boil and simmer for 5 minutes.
- Season to taste with salt and pepper serve garnished with crisp-fried shallots, if using.

Read More »

Makassarese Beef Rib Soup (Sop Konro)

Ingredients:
• 3 tablespoons oil
• 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated
• 1 tablespoon tamarind pulp
• 2 liters (8 cups) water
• 1 ½ -2 teaspoons salt
• 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges
• 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 cloves garlic
• 6 shallots, peeled
• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric Preparations:
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning
2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes. 3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

Read More »

Soto Ayam Madura (Madurese Chicken Soup)

Ingredients:
• 1 chicken, quartered, or 800 g (1 ½ lbs) • 2 liters (8 cups) water • 2 stalks lemongrass, tender inner part of bottom third only, bruised • 1 teaspoon salt • 1 tablespoon oil
Spice Paste:
• 2 teaspoons black peppercorns • 6 cloves • 3 cm (1 in) fresh ginger, peeled and sliced • ¼ teaspoon dried shrimp paste
Accompaniments:
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths • 4 hard-boiled eggs, quartered • 1 portion Fried Potato Patties • 100 g (2 cups) fresh bean sprouts • 2 tablespoons Crispy fried shallots • 2 tablespoons finely chopped Chinese celery leaves • 1 lime or lemon, quartered • Sweet Indonesian soy sauce, to serve • 1 portion Candlenut Sambal

Preparations:
1. Place the chicken, water, lemongrass and salt in a large pot. Bring to a boil, cover, lower the heat and simmer gently until the chicken is tender, about 40 minutes. Remove the chicken and when cool enough to handle, debone and cut the meat into small cubes. Discard the bones and return the meat to the pot. Remove and discard the lemongrass 2. Prepare the Spice Paste by grinding the peppercorns and cloves until coarse. Add the ginger and shrimp paste and grind to a smooth paste, adding a little water if necessary to keep the mixture turning. 3. Heat the oil in a wok or saucepan and fry the Spice Paste over low heat until fragrant, 2 to 3 minutes. Add the Spice Paste to chicken soup 4. Prepare the Candlenut Sambal and transfer to 4 small dipping bowls to serve with the soup 5. Divide the glass noodles, eggs, Fried Potato Patties and bean sprouts into 4 individuals serving bowls. Reheat the chicken soup, taste and add more salt if desired. Ladle the soup into the bowls. Sprinkle each serving with Crispy Fried Shallots and celery leaves. Serve with the Candlenut Sambal, lime quarters and a bowl of sweet soy sauce on the side

Read More »

Makassarese Beef Rib Soup (Sop Konro)

Ingredients:

• 3 tablespoons oil • 4 keluak nuts (buah keluak), cracked, flesh extracted (optional) • 1 ½ kg ( 3 lbs) beef ribs, separated • 1 tablespoon tamarind pulp • 2 liters (8 cups) water • 1 ½ -2 teaspoons salt • 2 spring onions, thinly sliced • 1 tablespoon sweet Indonesian soy sauce • 2 tablespoons Crispy Fried Shallots • 1 lime, cut in wedges • 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon black peppercorns • 4 cloves garlic • 6 shallots, peeled • 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
Preparations:
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning 2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes. 3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours. 4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

Read More »

Beef and Liver Stew (Gulai Kancah)

A quick and simple Beef and Liver Stew (Gulai Kancah) online recipe for all you health conscious foodies

Ingredients:

• 500 g (1 Ib) brisket beef, cut into bite-sized chunks
• 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
• 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
• 3 kaffir lime leaves
• 1 turmeric leaf
• 750 ml (3 cups) water
• 300 g (10 oz) beef liver, cut into bite-sized chunks

Spice Paste

• 1 teaspoon black peppercons
• 12 to 15 dried red chilies, soaked in warm water to
• 5 to 6 shallots
• 3 cloves garlic
• 2 1 / 2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, peeled and sliced
• 2 ½ cm (1 in) turmeric, peeled and sliced
• 1 teaspoon salt

Directions:

1.To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some water to keep the paste turning if necessary 2.Place the Spice Paste, beef, asam slices, lemongrass, lime and turmeric leaves in a saucepan. Add enough water to cover the beef and bring to a boil over high heat. Reduce heat to medium, cover and simmer for about 30 minutes, stirring occasionally. Add the beef liver and continue to simmer for another 30 minutes until the beef and liver are tender, adding some water if the sauce dries up before the beef is cooked. Remove from heat, discard the assam slices and lemongrass, and serve the stew with steamed rice.

Read More »

Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur)

Ingredients:

Here is an easy Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur) cooking recipe to make your mouth water;

• 250 g (9 oz) lean topside beef
• 1 liter (4 cups) water
• 1/2 teaspoon salt
• 250 g (9 oz) young jack­fruit, flesh cut into bite-sized pieces
• 150 g (5 oz) long beans, cut into lengths to yield 2 cups
• 5 large cabbage leaves , coarsely chopped to yield 2 cups
• 500 ml (2 cups ) thick coconut milk
• 1 turmeric leaf
• 3 kaffir lime leaves
• 1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised

Spice Paste:

• 2 candlenuts, crushed and dry-roasted
• 2 red chilies, sliced
• 5 to 6 shallots
• 2 to 3 doves garlic
• 2 1/2 cm (1 in) turmeric, peeled and sliced
• 2 1/2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, Peeled and sliced
• 1 teaspoon salt

Directions:

here is an easy mixed vegetables in spicy coconut milk (gulai sayur campur) food recipe that will impress

when cutting the jackfruit,leave the immature seed intac;use an oiled knife to preventany sticky sap from clinging to the blade.

1. Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 1/2, hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.
2. to make the spice paste,grind all the ingredients to a smooth paste in a mortar or blender,adding some beef stock to keep the paste turning if necesary.transfer to a bowl and set aside.
3. return the beef to the beef stock and add the jackfruit pieces.add some water if the beef stock is insufficient to just cover the beef and jackfuit.bring the mixture to a boil over high heat,then reduce heat to medium,cover and simmer for about 15 minutes,until the jackfruit is tender and cooked.add the spice paste and all the other ingredients,mix well and bring to a boil .reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked.remove from heat discard the turmeric leaf and lemongrass,and serve immediately.
   

Read More »

Sop Buntut (Java Traditional Oxtail Soup)

Ingedients :

• 2 lbs. oxtail
• 3 inches of ginger, unpeeled but smashed
• 3 nutmeg seeds, roughly broken
• 20 cloves
• 1 teaspoon ground black pepper
• salt to taste
• 3 carrots, halved and chopped into 1 inch chunks
• 2 leeks, chopped into 1 inch chunks
• 1 scallion, chopped into 1 inch chunks
• 2 medium all-purpose potatoes, chopped into 8 chunks each
• 2 tomatoes, cut into wedges
• 1 cup chopped celery, with leaves.
• fried shallots
• 1 Tbsp butter or vegetable oil

Directions :

1. Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
2. Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
3. The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

Read More »

Sop Banjar/Pearl Sop (Banjar)

Ingedients :

• 7 pieces chicken sausage, cut into pieces
• 3 pieces carrots, cut dice, boiled until soft
• 1 canned pea
• Macaroni 200 grams
• 1 tbsp Salt
• 2 tbsp Sugar
• ½ tsp pepper
• ½ tsp nutmeg
• 1 tin cornation milk
• 1.5 liter chicken broth
• Celery leaves

Mashed the ingredients:

• 2 grains Onion
• 1 cm ginger

Materials Pearl:

• 300 grams of chicken mince
• 1 potato pieces, fried, mashed
• ½ tbsp salt
• 2 tbsp sugar
• 1 tsp nutmeg
• ½ tsp pepper
• 50 grams of milk powder
• 2 tbsp margarine
• 1 yellow grains

Directions :

1. Pearls: Mix all ingredients, and make form like marbles.
2. Boil broth, along with a smooth flavor, a celery leaf stem has hit, salt, sugar, pepper and nutmeg. Enter the pearl after pearl float, lift.
3. Enter carrot in chicken broth, after boiling, add the pea, Macaroni and sausage. After boiling entries celery leaves, pearls, and last, when all ingredients have been entered and is boiling, inputs cornation milk. Stir briefly, boiling, lift. Serve warm.

Read More »

Curried Java Soup/Sayur Kare

Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.

ingredients:

• 1 lb. beef stew meat, cut into bite-sized pieces*
• 4 c. water
• 3 beef or chicken bouillon cubes
• 2 tbsp. butter**
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 red chili pepper, minced
• 1 tbsp. ground dried ginger
• 1 tsp. turmeric
• 1 tbsp. ground coriander
• 1/2 tsp. ground cumin
• 1 tsp. shrimp paste
• 1 stalk lemongrass
• 1 salam leaf
• 1 c. diced fresh or frozen green beans
• 5 small red potatoes, peeled and chopped
• 1 c. reduced-fat coconut milk
• 1/2 tsp. sugar

Directions:

1. In a Dutch oven, combine beef, water,
2. and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
3. While meat is cooking, heat butter
4. in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
5. Add lemongrass and salam leaf and
6. cook for 2 more minutes.
7. Add spice mixture to the beef stock
8. and simmer for 5 minutes.
9. Stir in green beans and potatoes.
10. Cover and cook for 10 minutes.
11. Add coconut milk and sugar. Cook
12. uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through. **To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.

Read More »

Balinese Vegetable Soup

to make this soup a full meal, serve with a side of cooked rice

ingredients:

• 5 c. water
• 1 c. fresh green beans
  
• 1 clove garlic, minced
  
• 2 candlenuts or macadamia nuts or
  
• 4 almonds
  
• ¥ tsp. shrimp paste
  
• 2 to 3 tsp. ground coriander
  
• 2 tbsp. vegetable oil
  
• 1 whole shallot, sliced thin
  
• 1 14-oz. can reduced-fat coconut milk
  
• 2 salam leaves*
  
• 1 c. bean sprouts
  
• 2 tbsp. lemon juice ¥ tsp.
  
• salt

Directions:

1. In a large saucepan, bring water to a
2. boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.
3. Using a mortar and pestle, food
4. processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
5. In a Dutch oven or large saucepan,
6. heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
7. Add spice paste to the Dutch oven
8. and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.
9. Before serving, add green beans,
10. shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.

Read More »

chicken porridge

Ingredients:

* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:

1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

Read More »

soto bandung

Soto bandung is suitable to eat in could weather. this food presented with soybean an rawit chilli sauce make this food more delicious. it's fresh and tasty food attract people to eat this food.

Ingredients:

• 250 gr beef, boiled until soft and cut like form of dice
• 100 gr turnip, peeled, thinly sliced boiled ago
• 1 liter beef broth
• 25 gr white soybeans, soaked to swell, and then fried until cooked
• 1 stem Serai, at
• 3 cloves garlic mashed
• 2 cm ginger, at
• 1 tsp salt
• ½ tsp white pepper mashed
• 2 tsp vegetable oil
• 1 Stem onion leaves, finely sliced
• 1 stem celery leaves, finely sliced
• 1 tbsp onion fry

Directions:

1. Heat vegetable oil, garlic cooked until fragrant
2. Enter Serai, ginger, and then slosh
3. Enter the broth, cook until boiling
4. Enter the beef, salt, pepper, poke the meat and cook
until cooked. Lift
5. Prepare the bowl, insert radish, fried soybeans, spring
onion, celery fine, and then enter the broth. Served
with fried onion. Serve warm.

Read More »

baso

Baso food like that in the indonesia.preparation easy in and easy to make.

Ingredients:

• * 1 kg minced meat
• * 40 gr salt
• * Sugar (according to taste)
• * 250 grams of tapioca flour
• * 180 cc water
• * 2 eggs the meatball
• * Bawang white pepper (according to taste), fried onion. Mashed.

preparation :

1. 1. Garlic, pepper and fry the onion is mixed with mashed tapioca flour, plus water.
2. 2. Haluskan mince with the egg in food processor.
3. 3. Enter tapioca flour that is mixed with the mashed.
4. 4. such as the dough forms a ball in cooking in the boiling water.

telusuri

Read More »

beef black soup(nasi rawon)

Rawon or rawon rice ( because of often served with rice) is a meal consist of special spicy beef soup of containing keluak(fruits of kepayang tree used used a spice). it is not only know as special food of jawa timur but also as special food of easten jawa tengah (surakarta region).
Commonly,beef consumed in rawon is cut into bite sized pieces. the very special spicy soup of indonesian is grinded mixture of spices, and then cooks in some oil till is aromatic. then this spice put into boiled stock along with beef. the special dark/black color of rawon comes from keluak as prime spice. it is served with rice,completed with small bean sprouts,leek,chips,and sambal.

Ingredient:

• 500 g beef sandung lamur
• 3 chilies, remove the seed
• 1 part terasi
• 6 onions
• Salt as necessary
• 1 roasted tamarind as big as kemiri
• 2 tsp coriander
• 2 keluak (friuts of kepayang)
• 1 part turmeric
• 1 part galangale
• 1 stalk of serai (lemongrass/citronella)

Complement:

• Rice
• Sambal taoge (bean sprouts sambal0
• Egg of salted fish
• Jerked meat
• Shrimp chips
• Bean Sprouts Sambal
• Grind red peppers, terasi, and salt, then add some small bean sprouts. Mix them.

Directions:

1. Clean beef and boil it rarely, remove and cut into small pieces.
2. Grind spices except serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale. Cook until beef becomes well-done.
3. Serve in hot. Put some rice into a bowl, pour rawon, and add cut of egg of salted fish, fried jerked meat, bean sprouts sambal, and shrimp chips.

Read More »

Coto Makasar

Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo.

Coto Makassar

Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.

Ingredients:

• 300 g beef sandung lumur
• 750 g beef innards (intestines, tripes, livers, kidneys, lungs)
• 2000 cc stock
• 2 tbsp coriander, fried without oil
• 1 tsp peres jinten (caraway seed/cumin)
• 5 cloves garlic
• 5 grains kemiri (fruits of candlenut)
• 3 tbsp cooking oil
• 4 stalks serai (lemongrass/citronella), crushed
• 4 citrus leaves
• 2 tbsp salt
• Pepper
• 3 tbsp peanuts, fried and grinded
• 2 stalks leeks, slice thickly
• 2 stalks celeries, slice thickly

Sambal Tauco:

• 4 tbsp tauco (fermented bean paste used as condiment)
• 2 cloves garlic
• 5 chilies
• 2 tbsp cooking oil

Complements:

• 2 calamondins
• Fried onion

Directions:

1. Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
2. Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.
3. Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
5. Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.

Read More »

Soto ayam - Indonesian chicken soup

Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. To kick up the flavor of the traditional Soto Ayam, this variation is infused with coconut milk and more spices.


ingredients:

• ½ chicken breast meat, skinless and deboned (cut into small cubes)
• 1 stalk of lemon grass (cut into 3 strips)
• 1 can of coconut milk
• 1 can of chicken broth
• 1 glass of water

spice paste:

• 1 teaspoon of coriander seeds
• 1 teaspoon of cumin seeds
• 4 shallots (chopped)
• 3 cloves of garlic (chopped)
• 2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
• 2-inch piece of galangal (peeled and sliced)
• 2-inch piece of ginger (peeled and sliced)
• 1 tablespoon of fresh lime juice

other ingredients:

• 2 cups of sliced cabbages
• 2 cups of bean sprouts
• ½ pack of vermicelli or 1 small package of glass noodles
• 2 limes, cut into wedges
• 2 hard-boiled eggs (cut into wedges)
• 1 stalk of spring onion (chopped)

directions:

1. Blend the spice paste in a food processor. Add some water if needed.
2. Pour some oil in a pot and add in the spice paste.
3. Stir the spice paste and wait for it to turn light brown.
4. Add in chicken broth, coconut milk, lemon grass strips, and water.
5. Once the broth starts boiling, add in chicken breast cubes.
6. Cover the pot and lower the heat and simmer for 30 - 40 minutes.
7. Add salt to taste.
8. 
   
9. Blanch beansprouts, pre-soaked vermicelli / glass noodles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked.
10. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl.
11. Serve hot with lime wedges.

Read More »

Soto Madura - Madura Island style soup

Soto Madura is a spicy beef soup that has it's roots on Madura island (North East of Surabaya).

Ingredients:

• 4 kemiri nuts
• 3 shallots, sliced
• 2 garlic cloves, sliced
• 1 tsp. salt, or to taste
• ¼ tsp. white pepper
• ¼ tsp. turmeric
• a ½-inch piece of fresh ginger, sliced
• 6 cups of water
• 1 lb. boneless beef chuck
• 2 stalks of lemongrass
• lime slices
• 2 Tbs. raw rice, soaked in ¼ cup water for 10 minutes
• 2 hard-boiled eggs, peeled and sliced

Directions

1. In a food processor, chop fine the nuts, then blend them with the shallots, garlic, salt, pepper, turmeric, and ginger to form a paste.
2. In a large pot, combine the paste with the water, beef, lemongrass, and 1 lemon slice and bring mixture to a boil over moderate heat.
3. In the food processor, blend rice mixture to coarse consistency and add this to the beef mixture.
4. Cook the soup covered, over low heat for 1½-2 hours, or until the beef is tender.
5. Adjust the seasoning.
6. Serve the soup hot, garnished with egg and lemon slices

Read More »