|24-02-2009 Haarlem, again I made soto ajam, Indonesian chicken soup|
Scroll down for the recipe ;-)
This time I used poached eggs instead of boiled ones.
Recipe soto ajam
In the meantime I also boil the potatoes, just for a minute or two and leave it with the lit on until the next day. This is also a nice energy saving tip.
The next day I get the chicken out and take out all the bones. I rip the meat in little pieces (with my bare hands), because I want to fry it.
I put on the gas and start to heat the soup until it boils.
I fry one onion and two gloves of garlic together with the meat. I put in two teaspoons of ginger powder, sereh powder and four teaspoons of turmeric (kunjit, curcuma).
In the meantime I boil about eight potatoes and some eggs (an egg a person). I cut the coriander and parsley.
When the soup boils I reduce heat and let it simmer. I use chicken bouillon cubes to let the soup taste nice and a bit salty.
I boil up some water and poor it over the rice noodles. A minute in hot water and the noodles are ready.
When I serve it, I put every ingredient in a nice bowl and put it all on the table.
When you eat soto ajam you can make your own combination. Put everything you like in your bowl and pour over the hot soup.