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sotoy lamongan ( soto lamongan )

1 whole chicken (weighing approximately 800 g),
2 tablespoons cooking oil for sauteing,
1 vertebra ginger, crushed,
1 segment (4 cm) ginger, crushed,
3 grains of cloves,
2 tbsp salt or to taste.
Seasoning (crushed):
5 pieces of red onion, 4 cloves of garlic, 1/2 tsp pepper intact,
1 tsp coriander roasted, toasted pecans 6 points, 1 segment (2 cm)

To complement:
50 gr suun, pour hot water until soft, drain, 50 g of cabbage
thinly sliced​​, 2 stalks celery, thinly sliced​​, 2 tablespoons onion
Fried, 1 tablespoon minced garlic, fried, 3 eggs
stew, shrimp crackers, chili sauce, boiled lemon, sliced​​.
How to make:
Boil chicken with 2 liters of water, until tender and cooked through. Remove and set aside. Cut chicken into small pieces.
Measure broth to 1 liter, bring to a boil over medium heat her bag.
Heat oil in a skillet, sauté the crushed spice until fragrant, pour 4-5 tablespoons of chicken broth, add ginger, galangal, cloves, and salt. Stir until well blended. Cook for about 5 minutes, remove from heat. Pour in the broth that still simmer. Cook over low heat for about 20 minutes. Lift.
How to serve. Place the chicken pieces in a bowl of soup. Give suun, shredded cabbage, sliced ​​celery, and eggs. Pour the hot soup broth. Sprinkle with fried onions and fried garlic. Serve with sambal chili stew, shrimp crackers and lime slices.

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