Thursday, May 04, 2006

Soto Ayamku...

Today, someone requested another soupy dish. But this time NO chilies! Tums not too good. Thus a chicken for the poor soul... This dish is famous in asia. We call it - Soto. With added spices for kicks that will blend real well with the chicken pieces. A nourishing soup on a rainy, hot, lonely, merry and whatever-you-name-it day. It's usually accompanied with yellow mee or beehoon or rice or rice cakes aka lontongs or ketupats. That'll be loads of toppings too. Mainly chopped spring onions, fried shallots, spoonfulls of homemade chili sauce, heaps of shredded chickens and bergedel aka potato patties coated with egg and fried. Ask any asian and they swears by this soulfood! However, there are lotsa variations out there. This is souly mine!
Ingredients for Soto
1-2 onions - pound
2 garlic - pound
1cm ginger - pound
a pinch of cumin - pound
1.5 cubes Knorr Chicken cubes
4 cups water
2 tsp light soy sauce
a dash or two white pepper
salt to taste
1 whole chicken - cut 12
carrots - sliced
olive oil
Method
Heat oil and sweat pounded ingredients. Pour in water and add chicken cubes, soy sauce and salt. Bring to a boil. Add in cut chickens and carrots. A dash or two of pepper. Bring to a simmer till chicken cook.
I served my Soto with vermicelli and elbow pastas. What was missing was the chili kicap (sweet dark sauce with pound fresh red chilies). That would have been marvelicious!!! Oh, the Soto is also good on its own too!

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