Soto madura

Yield: 4 servings

Measure Ingredient
80 grams Chicken; boiled and shredded
20 grams Cabbage; shredded
20 grams Carrot; shredded
12 grams Leek; shredded
10 grams Celery; chopped finev For
20 millilitres Oil
12 grams Ginger
12 grams Onion
12 grams Garlic
4 grams Turmeric
\N \N A pinch of coriander powder
8 grams Candlenut paste; (may be substituted
\N \N ; with a paste made
\N \N ; from equal parts of
\N \N ; cashewnut and
\N \N ; charmagar)
\N \N Salt and pepper to taste
2 \N Cardamoms
4 smalls Slic laos; (or substitute
\N \N ; ginger)
2 \N Stalks lemon grass
2 \N Lemon leaves
2 \N Salam leaves
2 \N Turmeric leaves
1¼ litre Strong chicken stock
\N \N A small piece of nutmeg; crushed
1 \N 1 1/2 cm pie cinnamon
1 \N Onion; sliced and fried
\N \N ; (50 g)
1 \N Potato; sliced and fried
\N \N ; (60 g)



HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saut‚ with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken.

Serve hot, garnished with fried onion and fried sliced potato.

Converted by MC_Buster.

NOTES : Spicy Chicken Soup

Converted by MM_Buster v2.0l.

Similar recipes