ayam/Chicken

SOTO MATRAMAN - Matraman Style Chicken Soup

Wednesday, November 07, 2007,0 Comments


Musim hujan gini, enaknya makan masakan yang berkuah seger & panas...
Langsung deh teringat SOTO. Tapi, Soto model apa lagi ya yang mesti dibuat?
..Googling deh..cari resep Soto yang kira-kira gampang dibikin dan belom pernah dicobain.
Akhirnya, nemu resep ini di www.ncc-indonesia.com. Yo wes...dicoba...
Rasanya lumayan juga...enak...
Tapi saya kalo makan ga pake kecap, taoge, kol & tomat. Ga gitu suka sih...
Buat saya, Soto kalo dilengkapin kecap, jadi kurang bearasa Soto.
Enakan dilengkapin ama sambal aja, yang banyak... :-)
Juga ga pake kentang goreng. Kalo yang ini sih malas bikinnya..he..he..
Sebagai penggantinya, aku pake telur rebus.


 




SOTO MATRAMAN - Matraman Style Chicken Soup


 
Ingredients:
a whole chicken
2 liter of water
1 tsp salt
Cooking oil

Spice Paste:
10 shallots
4 cloves garlic
3 cm fresh ginger
3 cm turmeric
½ tsp pepper
1 tsp salt
3 kaffir’s lime leaves
2 stalks lemon grass, bruised

Garnish: 

250 g cellophane noodles (sohun), soaked briefly in hot water until softened and drained
1 tbs fried shallots
2 stalks spring onion, finely sliced
2 stalks parsley, finely sliced
soy sauce
Lime juice
3 hard-boiled eggs, quartered
250 g bean sprouts, soaked in hot water, drained
250 g white cabbage, sliced
1 tomato, cut into cube
250 g fried potatoes

Chili Paste: 

100 g red eye bird chilies, boiled until softened and drained. Pounded and pour the stock.

Method: 

1. Put the chicken in a large pot cover with water, add the salt and using medium high heat, bring the it to a boil and until tender. Set a side 2 liter of the chicken broth.
2. Stir-fry the chicken until it’s golden yellow and set aside. Bone the chicken and slice shreds.
3. Fry the spice paste until fragrant with cooking oil.
4. Add it into the stock and heat the stock and heat the stock to boiling.
5. Add in the kaffir’s lime leaves and lemon grass.
6. To serve, place a portion of sohun, bean sprouts, cabbage, tomatoes, fried potatoes, spring onion, egg, and celery in a bowl.
7. Ladle hot stock over.
8. Sprinkle fried shallots on top.
9. Serve hot with soy sauce, lime juice, and chili paste.


Source: NCC-Friday, 06 April 2007 (www.ncc-indonesia.com)

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