Soto Ayam


Serves 3

“Happy New Year” to my fellow bloggers and my readers. May this year bring prosperity, happiness, light into our lives.

Some of you might celebrate with your family in a warm gathering. In Indonesia, one of the favorite dish prepared during family gathering is “Soto Ayam”. Rice vermicelli with boiled chicken, beansprout and cabbage, topped with boiled eggs, seasoned with a turmeric base soup and some lime juice to go along. Some like to have it as breakfast or lunch. Making it takes some steps but actually it is not that difficult to cook.

Ingredients:
1500 ml water
1 chicken breast
3 tbs ebi/small dried prawns, drain in hot water, crush with mortar
3 cm galangal, cut into thin slices, crush with the side of your knife
2 cm ginger
1 small onion
4 cloves garlic
3 lime leaves
1-2 tsp turmeric powder
2 tsp salt
a dash of pepper

Toppings:

-boiled rice vermicelli
-boiled eggs, cut into thin slices
-boil cut cabbage
-garlic crackers
-fried shallots

How to prepare:
-make ginger, onion, garlic into a paste
-saute the ebi until fragrant, then add the garlic paste
-add the galangal, lime leaves, turmeric powder, salt and pepper
-add the water
-when boiled, add the chicken and cook for 20-30 minutes
-take out the chicken to cool off
-filter the soto water

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2 thoughts on “Soto Ayam

  1. Happy New Year, Mama! This is the perfect meal for a cold, winter’s day – so warm and comforting! I wish I had a giant bowl of this right now. I’m especially drooling over those garlic crackers and the boiled egg – yum!

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