| Soto Ayam ~ A delicious chicken and noodle soup from Indonesia. 1 large chicken 1 tbsp turmeric juice - available in Asian stores 10 cups water 1 tbsp salt 1 lb fresh bean sprouts 1 lb so-un (bean threads, also called glass noodles) Spiced paste ingredients 1 tbsp coriander seeds 1 tbsp finely chopped lemon grass 2 tsp chopped kha (lengkuas) also known as galangal 3 candle nuts (kemir) or macadamia nuts 2 tbsp chopped shallots 1 tsp white pepper Garnish - not optional 1 hard boiled egg, quartered crispy shallots - see below - available in Asian markets 3 green onions, chopped into small rounds 1 stalk celery, sliced thin 1 bean cake (tofu), fried and cut into 3/4-inch cubes potato chips 1 lime cut into small wedges sambal ulek - see below- available in Asian markets 1. Preheat oven to 375 degrees F. Rub chicken with turmeric juice, set aside for 30 minutes. 2. Using a mortar and pestle, pound the spiced paste ingredients together until you have a smooth paste. 3. Put the chicken, spiced paste and water into a large pot and bring to a boil. When the water has started boiling remove the chicken and bake in the pre-heated (375 degrees) oven for 30 minutes. Remove chicken and allow to cool. Shred chicken when it has cooled. 4. Using a different pot, bring water to a boil. Add noodles (so-un) to water for 5 minutes. Remove noodles and drain. In the same pot scald the bean sprouts for about 1 minute. 5. To serve: Place noodles in a bowl, add bean sprouts, then top with shredded chicken, chicken soup, and garnishing. Serve with sambal ulek. Crispy Shallots - available at Asian Markets 1 lb shallots, sliced 1 tsp salt 1 1/2 cups oil for frying 1. Heat oil in a wok over medium heat. Add salt. Stir in shallots and fry until golden brown and crisp. Drain on paper towels. After shallots have cooled, store in a tightly closed jar. Sambal Ulek - Chile Sauce available at Asian Markets 1/2 lb fresh chile, red, hot, stems removed - pictured below 1 tsp salt (or to taste) 1/2 cup vinegar dissolved in 1/2 cup warm water 1. Blanch chile for about 3 minutes in boiling water. Place in mortar, add salt and pound until you have a fine paste. 2. Add dissolved vinegar. Cool. Store in a tightly closed jar in the refrigerator. |
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