Thursday, October 1, 2009

SOTO


Yield

Makes 6 to 8 servings

Ingredients

  • 1/3 cup peeled garlic cloves
  • 1 cup sliced shallots
  • 1/4 cup salted, roasted macadamia nuts or blanched almonds
  • 6 thin slices (the size of a quarter) fresh galangal or fresh ginger
  • 1 teaspoon ground turmeric
  • 1 tablespoon salad oil
  • 2 1/2 quarts fat-skimmed chicken broth
  • 1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.) lemon peel, yellow part only
  • 1 1/2 pounds boned, skinned chicken breasts, rinsed
  • 4 to 6 ounces dried bean thread noodles (saifun)
  • Salt and pepper
  • 3 cups finely shredded cabbage
  • 3 cups bean sprouts, rinsed and drained
  • 1 cup thinly sliced green onions, including tops
  • 1 cup diced Roma tomatoes
  • 1 cup chopped fresh cilantro
  • 4 hard-cooked large eggs, shelled and cut into wedges
  • 2 cups potato chips or shrimp chips (optional)
  • 1/2 cup fried shallots
    • Lime wedges
    • Chili sambal, Asian red chili paste, or minced fresh hot chilies

    Preparation

    1. In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)

    2. In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth, cover, and bring to a boil.

    3. Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.

    4. Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes. Lift out chicken and let cool at least 10 minutes. Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.)

    5. In a bowl, pour 5 cups hot water over bean thread noodles. Let stand until the noodles are tender to bite, about 5 minutes; drain. If desired, snip through noodles with scissors to make shorter strands.

    6. Season broth with salt and pepper to taste. Return to a boil over high heat.

    7. Tear the chicken into shreds. In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.

    8. Let guests place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls. Ladle or pour hot broth into bowls. Sprinkle with potato chips and fried shallots. Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

    Nutritional Information

    Calories:
    385 (33% from fat)
    Protein:
    37g
    Fat:
    14g (sat 2.4)
    Carbohydrate:
    28g
    Fiber:
    2.5g
    Sodium:
    218mg
    Cholesterol:
    156mg

source: myrecipes.com


MEE SOTO
Bahan-bahannya
2 kg mee kuning (bee hoon pun boleh) - dicelur
500 gm taugeh -dibersihkan (kalau ada masa lerr!) dan dicelur
1 ekor ayam (kira-kira 1.5 kg)- dibelah dua atau empat
3-4 liter air
100 ml santan pekat
3 sudu makan ketumbar }
3 sudu makan jintan kasar }
2 sudu makan jintan halus } --- disangai & dikisar halus
1 sudu teh serbuk lada putih
3 batang serai, dititik
2.5 cm lengkuas , dititik
1 batang kayu manis
5 biji buah pelaga
8 biji bunga cengkih
1 sudu teh gula (optional)
garam secukup rasa
200 ml minyak untuk menumis
1 biji bawang besar hiris

Bahan-Bahan Ditumbuk/Kisar
3 biji bawang besar
8 ulas bawang putih
5 cm halia
3 cm kunyit hidup atau 2 sudu makan kunyit serbuk

Bahan2 Sampingan/Taburan
secukup daun sup & daun bawang
bawang goreng
bagedil
sambal kicap cili padi
isi ayam (disiat-siat)

Sambal Kicap Cili Padi
25 biji cili padi merah
4 ulas bawang putih
125 ml (abt 1/2 cawan) kicap lemak manis
1/2 sudu teh gula (optional)
jus dari perahan 2 biji limau kasturi
(Kisar semua bahan2 dan perahkan jus limau)



Peraturan Membuat Kuah Soto:
Panaskan minyak di dalam periuk. Tumis bawang besar tadi hingga kuning sedikit. Masukkan rempah tumis (kayu manis, cengkih & pelaga), serai dan lengkuas yang telah dititik. Kemudian, masukkan rempah yang telah dikisar. Kacau hingga garing dan naik baunya. Masukkan serbuk ketumbar, jintan halus, jintan kasar dan lada putih. Kacau hingga rata. Masukkan ayam, air, santan, gula dan garam. Kacau sekali-sekala dan biarkan hingga mendidih. Kemudian, keluarkan ayam yang telah empuk dari periuk.



Cara Menghidangkan Mee Soto
Ambil mee/bee hoon lalu bubuhkan dalam mangkuk. Bubuhkan juga taugeh celur. Tuangkan kuah soto dan taruklah isi ayam yg telah disiat ke atas mee tadi. Taburkan daun sup/bawang dan bawang goreng. Bubuh sebiji bagedil dan sedikit sambal cili padi.



BAGEDIL
Bahan-bahannya
1 kilo kentang (dikupas kulitnya,dipotong bulat)
250 gram daging cincang (goreng dgn sedikit garam hingga kering)
2 biji telur (utk mencelup bagedil, bubuh siket garam)
1/2 cawan bawang goreng
secukup daun sup/daun bawang (dihiris)
2 sudu teh serbuk lada putih
1 sudu teh gula (optional)
garam secukup rasa
secukup minyak utk menggoreng bagedil

Cara
1. Panaskan minyak dalam kuali. Goreng kentang yang telah dipotong bulat dan angkat setelah kentang masak. Toskan. Kemudian tumbuk sehingga lumat.
2. Masukkan daging cincang, serbuk lada putih, daun sup/bawang, bawang goreng, gula & garam. Gaul hingga rata dan sebati. Bentukkan bulat-bulat dan celupkan dgn telur sebelum digoreng dalam minyak panas.

Nota:
1) Ada sesetengah resipi bagedil yg menggunakan sedikit serbuk buah pala kering dan ada juga yg membubuh sedikit isi buah pelaga yg ditumbuk. It's a personal choice. I didn't put either of them!
2) I did three variations of bagedil. 1st one I used daging cincang as in the recipe above. 2nd is I used udang kering yg ditumbuk instead of daging and I added a fresh shrimp/prawn in each bagedil. 3rd one I added mixed vege in them.



As for SOTO BABAT/DAGING, I boiled separately the babat and daging lembu yg telah dipotong nipis/kecil (sukatan agak2 jer). Setelah kuah Soto ayam tadi masak (saja jer masak lebih, nak keje senang!), cedukkan kira-kira 750 ml dan bubuhkan ke dalam periuk lain. Masukkan daging (bersama air rebusannya sekali) dan babat yg telah siap direbus empuk dan biarkan ia mendidih sebentar. Sesuaikan rasanya dan tambahlah apa yg kurang. Makanlah bersama lontong/ketupat yg didadukan. Insya'allah , enakkkk...
source:rozzan.blogspot.com

MUMSDISHES STYLE- QUICK & EASY (if time is limited,you can try this recipe)

(For making the stocks/soup)
Ingredients:
1 whole chicken or half( to be shredded later for garnishing)
1 lemon grass n- crushed
2 cm galangal(lengkuas) - crushed
2cm ginger -crushed
4 garlics- crushed
5 pcs candle nuts(crushed finely)
3 Daun Salam( I cant recall in enlgish term,will update later)
1 ADABI mixed spice(sup bunjut)
1 cube chicken stocks
(all above ingredients put to boil in a pot, till chicken is well done,and take out the chicken & put aside for shredding)

Add in 2 tablespoon of soto spices( rempah soto-mak minah)
Add in 2 tablespoon coconut milk
2 teaspoon white ground pepper
salt ,sugar to tatse

Garnishing:
Bergedil
Blacksauce with chilly padies
slice of lime
fried shallots
chopped fresh cilantro
flesh of shredded chicken

You can served with lontong, ketupat, nasi empit, bee hoon or yellow noodles

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