SOTO BANJAR (Chicken and Vermicelli Soup).
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Ingredients requirements - SOTO BANJAR (Chicken and Vermicelli Soup):
- Need 1 of chicken, cut into 4 pieces.
- Need 2 for litter water.
- Need 1/2 for nutmeg.
- Require 4 of cloves.
- You need 4 cm cinnamon stick.
- Provide 3 - cardamom.
- Require 2 stalk for lemon grass.
- Provide 2 cm gingger.
- Provide 1 cm for turmeric.
- Give 10 for shallots.
- Provide 7 cloves for garlic.
- You need 2 tablespoon for margarine.
- Need 1/2 teaspoon for pepper.
- Give 100 g - vermicelli (glass noodles), soaked in hot water and drain.
- Need 3 for spring onions, finely sliced.
- Prepare 2 - chinese parsley, thinly chopped.
- Give 3 of hard boiled eggs.
- Provide 2 tablespoon - fried shallots.
- You need Ketupat (rice cake) or rice.
- Give for Potato Croquettes.
- Give of Sweet Soy Sauce and lime.
- Require of For Sambal :.
- You need 50 gram red chillies.
- Prepare 10 bird's eye chilli.
- Give for Salt and sugar.
- You need 1 tablespoon of oil.
SOTO BANJAR (Chicken and Vermicelli Soup) making:
- Boil the chicken in 2 litter water until tender, drain and shred meat when cool. Reserve 1 1/2 liters stock. Wrap nutmeg, cinnamon, cloves, and cardamom in small pieces of cloth..
- Grind shallot, garlic, gingger, lemon grass, turmeric until fine. Heat the margarine and saute the ground seasoning until fragrant. Add wrap spices and papper..
- Put the sauteed spices into the stock. Cover the saucepan, and continue to simmer for about 30 minute..
- For the Sambal: Grind all ingredients together except oil, heat oil and saute the ground ingredients until fragrant..
- For potato croquettes: Mash about 350 gram boiled potatoes,and add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon grated nutmeg and 1 egg yolk. Shape into balls. Deep in the beaten egg white, and fry until golden brown..
- How to serve : Arrange rice cake or rice, glass noodles, shredded chicken, spring onions and parsley in a bowl. Add a few pieces of egg and potatoe croquettes. Pour boiling chicken stock over and garnish with fried shallots. Serve with Sambal, soy sauce and lime..
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