Soto Soup Recipe
There are so many variations of soto in Indonesia. One of my favorites is soto claw. The fresh yellow gravy and the combination of claws, vermicelli, and vegetables tasted very good. Don't forget to add chili sauce to make it more appetizing.
Ingredients
- Chicken feet - 200 grams
- Lime, take the water - 1 fruit
- Boiled water - 750 ml
- Bay leaf - 2 pieces
- Citrus leaves - 2 pieces
- Lemongrass, bruised - 1 stick
- Cloves - 3 grains
- Pepper powder - 1/2 tsp
- Salt - 1 tsp
- Mushroom broth - 1 tsp
- Sugar - 1/2 tsp
- Spring onions, knotted - 1 stick
- Celery, tied in knots - 1 stalk
- Oil for frying - 2 tbsp
- Ground spices:
- Shallots - 10 cloves
- Garlic - 5 cloves
- Candlenut, roasted - 3 grains
- Ginger, roasted - 1 segment
- Turmeric, roasted - 3 segments
- Complementary:
- Vermicelli, soaked in boiled water until soft - 1 piece
- Toge, soak in hot water for a while - 50 grams
- Tomatoes, thinly sliced - 1/2 pieces
- Green onion, sliced - 1 stick
- Celery, sliced - 1 stick
- Fried onions - to taste
- Slice of lime - to taste
- Cayenne pepper sauce - to taste
- Buy ingredients and cooking utensils
Plans
- Clean the chicken feet, coat with lime juice, let stand a moment.
- Rinse the chicken feet until clean, then boil with boiled water. Discard the first cooking water, boil the claws again until soft.
- In a frying pan, saute ground spices, bay leaf, lime leaves, lemongrass and cloves until cooked.
- Enter into the chicken claw stew, add salt, mushroom broth, sugar, ground pepper. Cook until the spices are absorbed and the claws are tender.
- Add the scallions and celery just before turning off the stove.
- Serve with complementary ingredients.
- 1. So that the chicken feet don't smell fishy, boil them with various spices such as bay leaves, ginger, lemongrass.
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