Chicken Soup With yellow seasoning (Soto Ayam Bumbu Kuning)

 

Ingredients

• 1 pack chicken thigh fillets
• Oil to fry
• Lemongrass
• Galangal
• Ginger
• leaves Lime
• Vermicelli noodles
• Eggs
• Spring onions
• Bean sprouts (optional)
• Limes (optional)

Paste spices

• 3 big shallots or 6 small shallots
• 6 garlic cloves
• 1/2 tsp turmeric powder
• Candlenuts (optional)
• Drops vegetable oil
• 2 lime leaves
• Chili paste (sambal) optional
• 2 small shallots or 1/2 big shallot
• 3 garlic cloves
• 4 chillies
• salt
• oil

1. 
   

How to make:

1. Start blending the ingredients for paste spices (shallots, garlic cloves, turmeric powder, candlenuts, lime leaves and some oil). Use blender or food processor whichever easier. Pre heat a bit of oil and sauté the paste in a pan for about 15 minutes.
2. In the meantime, bring to boil 1.5-2 litre of water in a big pot and throw in lemongrass, cut galangal, cut ginger, some lime leaves. When yellow paste is done, mix it in the pot to make the soup and put thigh fillets in. Skin on thighs actually tastes better but it’s your preference. Stir and add some salt, pepper and white sugar to your likeness.
3. Let the chicken cooked under medium heat, take out when they’re done. It should turn yellowish like this ! Now, keep the soup boiled in a small heat for another 1/2 hour or more. The longer, the better!
4. Now, my not so much favourite step is to fry them. Pre heat oil in a pan and start frying just until it turns golden brown, so it takes less than 2 minutes. I used oil splatter cover to reduce the splash and make sure you lower the heat A LOT once oil is heated.
5. Once it’s done, you can start shredding the chicken and also boil some eggs, vermicelli noodles, wash bean sprouts and cut some spring onions for toppings. Bean sprouts can be replaced by sliced cabbage or sliced tomatoes :) Chilli paste needs to be sautéed in a small pan, it’s optional if you don’t want the soup spicy.
6. Put your noodles, shredded chicken and all toppings in your bowl, pour yellow soup to finish. 

You are ready with all the steps on how to make Chicken Soup With yellow seasoning (Soto Ayam Bumbu Kuning).. Happy Cooking!!!

Read More

Special fried rice

 

Ingredients:

• 1 cut the chicken thighs, boil, shred
• 2 eggs, beat off
• 150 g shrimp without skin
• 5 beef meatball fruit, sliced
• 5 fish meatball fruit, sliced
• 500 g white rice
• 2 tbsp Sweet Soy Sauce Bango
• 1 teaspoon salt
• ½ tsp sugar
• 1 leek stalks, thinly sliced
• 1.5 tbsp fried shallots
• 3 tbsp oil, for sauteing

Complementary

1. Heat the oil. Saute the coarsely ground spices until fragrant. Set aside on the edge of the pan. Enter the eggs. Stir until grained.
2. Add chicken, shrimp, meatballs. Stir well. Add white rice. Stir it up. Add Bango Kecap Manis, salt, and sugar. Stir until cooked.
3. Add the green onions. Stir well. Serve with fried eggs and a sprinkling of fried shallots.

You are ready with all the steps on how to make Special Fried Rice.. Happy Cooking!!!

Read More

Bakso Recipe

 

Bakso or baso is a type of meatball commonly found in Indonesian cuisine. Meatballs are generally made from a mixture of ground beef and tapioca flour, but there are also meatballs made from chicken, fish, or shrimp and even buffalo meat. In its presentation, meatballs are generally served hot with clear beef broth, mixed with noodles, vermicelli, bean sprouts, tofu, sometimes eggs then sprinkled with fried onions and celery. Bakso is very popular and can be found all over Indonesia; from street vendor carts to large restaurants. Various types of meatballs are now widely offered in the form of frozen foods that are sold in supermarkets or malls. Meatball slices can also be used as a complement to other types of food such as fried noodles, fried rice, or capcai.

Ingredients

• 500 grams of fresh (unwashed beef) 
• 1 tablespoon of coarse salt 
• ½ teaspoon of poly powder 
• 50 grams of egg white 
• 225 grams of shaved ice 
• 1 teaspoon of flavor 
• 1 clove garlic mashed 
• ½ teaspoon ground pepper 
• ½ tablespoon onion fried white 
• ½ tablespoon fried shallots 
• 100 grams of palm sago flour

Beef meatball sauce

• 1000 grams of beef bones 
• 5 liters of water 
• 5 stalks of celery, tied with 
• 4 spring onions, tied with 10 cloves of garlic, 
• fried whole, crushed 3 tablespoons salt 
• ½ teaspoon ground pepper 
• 1 tablespoon sugar 
• 1 teaspoon flavor 
• 50 grams of onion fried

complementary ingredients

• 600 grams of vermicelli, from 200 grams of dried vermicelli (brewed)
• 600 grams of egg noodles, 
• 5 celery stalks, sliced 
• 5 tablespoons of fried shallots 
• 3 liters of meatball sauce 
• 1 recipe for chili meatballs

How to make Bakso 

1. Put the beef, fried garlic, and salt into the food processor. Then grind until a little soft. 
2. Enter the poly powder, egg white, shaved ice, flavor, garlic, ground pepper, fried garlic, and fried shallots. Grind until soft. 
3. Add sago flour, grind until smooth and smooth. 
4. Take a little dough. Round shape. Then put it in warm water. 
5. A little tip, dip the spoon to form the meatball into the water so that the dough does not stick when spooned. 
6. Boil the meatballs until cooked. Drain well.

How to make bakso (meatball) sauce

1. Boil beef bones in water with celery and green onions over low heat until broth. Filter. 
2. Enter the fried garlic, salt, pepper powder, sugar, and flavorings. Bring it to a boil. 
3. Add the fried shallots that have been kneaded. Stir well. 
4. You can also add tetelan meat or fat to the sauce to make it more savory.
5. Serve beef meatballs with meatball sauce while hot.

You are ready with all the steps on how to make Meatball - Bakso .. Happy Cooking!!!

Read More

Chicken Soto/ Chicken Soup (Indonesian Food)

 

CHICKEN SOTO (INDONESIAN FOOD)

Soto ayam Lamongan is popular for its delectable and invigorating stock. You can rehearse this menu at home for your family. Not just flavorful, this yellow soup offers unrivaled pleasure when combined with warm rice and bean stew sauce. 

On the off chance that you as a rule eat Lamongan-style chicken soup at a café or road merchant, this time we make it ourselves, how about we go! First we pick free roaming chicken as the primary fixing. Utilize entire chicken so you can get an exquisite stock from the chicken bones. Ensure you utilize low warmth when heating up the chicken with the goal that the stock comes out impeccably and the chicken is equitably delicate. 

Something more that is remarkable to this menu is the fragrance and shade of the sauce. The mystery ends up being simmered turmeric. Wash the turmeric, heat it on the oven until the skin changes tone, strip the turmeric, and simply granulate it with different flavors. The flame broiled turmeric radiates an unmistakable fragrance and gives the soup a splendid yellow tone.

Ingredients

• 1 tail (700 g) of free-range chicken
• 2.5L of water
• 5 lime leaves
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoon Light Sweet Soy Sauce
• 2 lemongrass stalks, bruised
• 2 cm galangal, crushed
• 2 teaspoon oil, for sauteing
• 300 ml of oil, for frying

Ground spices

• 12 grains of red onion
• 8 garlic cloves
• 2 cm ginger
• 3 cm roasted turmeric
• 4 hazelnut grains
• 1 teaspoon fried garlic
• 1 teaspoon fried shallots

Complementary seasoning

• 50 g suun dry, pour warm water, drain
• 2 tomatoes, roughly chop
• 2 celery stalks, finely chopped
• 3 boiled chicken eggs, sliced
• 200 g cabbage, finely sliced
• chili sauce

How to make

1. In a saucepan, boil water and chicken over low heat. Cook until the chicken is cooked and tender. Strain the broth and set aside.
2. Heat oil, fry chicken until brown. Shreds.
3. In a saucepan, bring the broth back to a boil.
4. Heat the oil, saute ground spices, lemongrass, galangal and lime leaves until fragrant.
5. Pour the sauteed spices, salt, sugar, and Bango Kecap Manis Light into the stew. Cook until boiling.
6. Arrange the complementary ingredients in the bowl, except for the chili sauce. Give shredded chicken, flush with soup. Serve warm.

You are ready with all the steps on how to make Chicken Soto.. Happy Cooking!!!

Read More