Saturday, March 14, 2009
Coto Makassar
Soto Madura
Ingredients
- 500 gr Beef or internals
- 100 gr bean sprouts
- 80 gr rice noodles
- 60 gr Indonesian parsley
- 60 gr scallions
- 60 gr ginger
- 1 lime
- salt
- pepper
Boil meat until done. Drain and cut into bite-sized slices.
Remove the tails of bean sprouts, boil until half done.
Boil rice noodles separately.
Keep these in separate plates.
Cut Indonesian parsley and scallions.
Grind shallots, and brown it for a little bit.
Skin and cut ginger.
Make beef stock using Beef bones boiled in water for about an hour.
Remove bones, and put in salt, pepper, ginger, and shallots.
Serve the soto by putting the Beef, bean sprouts, noodles into a bowl.
Pour soup into it.
Sprinkle with Indonesian parsley and scallions.
Soto Banjar
Ingredients
- 4 c. defatted chicken broth
- 3 c. water
- 4 large flat-leaf parsley sprigs
- 2 fresh cilantro sprigs, roots and stems slightly crushed
- 1 whole Chicken breast (1 to 1 1/4 lbs.), rinsed well
- 3 medium boiling potatoes (about 12 oz.), peeled and cut into 1/2-inch cubes
- 4 oz. shallots, peeled
- 4 large cloves garlic, peeled
- 3 tbsps. olive oil
- 1 tbsp. peeled fresh
- ginger, minced
- 1 tsp. ground cardamom
- 1 cinnamon stick (3 inches long)
- coarse salt and freshly ground black pepper, to taste
- 2 c. cooked angel hair pasta
- 3 hard-cooked eggs, peeled and quartered
- 1/4 c. chopped green celery
- leaves or fresh cilantro leaves
- 1 lime, thinly sliced
Cut half the shallots and half the garlic lengthwise into very thin slices. Heat the oil in a medium-size nonstick skillet over low heat. Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve for garnish. Finely mince the remaining shallots and garlic and the ginger together with the cardamom. Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.
Add this mixture to the broth along with the cinnamon stick, salt, and pepper. Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes. Remove the potatoes from the broth with a slotted spoon.
To assemble, lay out 4 to 6 shallow soup or Pasta bowls. Arrange the Chicken, Pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges. Heat the broth until piping hot and adjust the seasonings. Discard the cinnamon stick. Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic. Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl. Serves 6 as a first course, 4 as an entree.
Recipes from Sheila Lukins' All Around The World Cookbook by Sheila Lukins (Workman Publishers, copyright 1994 by Sheila Lukins)
http://recipes.wikia.com/wiki/Soto_Banjar
Friday, March 13, 2009
Soto Ayam Magetan
So, it doesn't matter at all what its name actually. I just want to remember my beloved deceased grandmother's soto, which was so yummy.
Ingredients:
- 1 free range chicken/ organic chicken, cleaned and cut into frying pieces
- 1,5 L fresh water
- 1 teaspoon of salt
- 2 tablespoons cooking oil
- 2 salam leaves
- 2 lemongrasses
- 4 jeruk purut leaves
- ¼ teaspoon cinnamon powder
- 2 cm galangal root, crushed
Grinded Spices:
- 3 cloves garlic
- 8 shallots
- 2 cm ginger
- ½ teaspoon turmeric powder
- 5 candlenuts
- ½ teaspoon white pepper powder
- A pinch of caraway powder
- ½ teaspoon tamarind
- 1 teaspoon salt
- 1 teaspoon sugar
Complements:
- 50 g rice vermicelli, boiled for 2 minutes, then poured by cold water, drained
- 150 g green-bean sprouts, soaked in hot water, then drained
- 3 hard boiled eggs, peeled, sliced
- 100 g cabbage, finely sliced
- 2 tablespoon celery
- 2 tablespoon fried onion
- Potato crisp
- Chili condiment
- Sweet soy sauce
- Lime juice
Instructions:
- Boil the chicken with salt in water, until the chicken is tender enough, and the broth is about 1 L
Take the chicken out of pan and drain it well, shred it - Sauté the grinded spices with salam leaves, lemongrasses, jeruk purut leaves, galangal root, cinnamon powder
Pour the chicken broth little by little, stir, boil it again - Set the shredded chicken and all the compliments in a bowl, and then pour them with hot spiced broth
Inspired by my grandmother's recipe, combine with Seri Masak Femina
For complete image and text, just follow this link: http://cookingbakinglab.blogspot.com/2008/10/soto-ayam-magetan-magetan-chicken-soup.html
Article Source: http://EzineArticles.com/?expert=Diana_Novita
Soto Kudus
Soto is also known as Indonesian dishes. There are many kind of soto vary according to the city of they came from. For example there are Soto Betawi, Soto Madiun, Soto Sulung, Soto Lamongan, Soto Bandung, etc. Different places use different ingredients, and off course make different tastes.
For me, Soto Kudus has the simplest ingredients. It tastes so fresh though.
Ingredients:
- 1 free range chicken or organic chicken (Indonesia= Ayam Kampung), clean and cut into frying pieces.
- 1.5 L fresh water
- 3 cloves garlic
- 6 shallots
- 3 cm slice galangal root (Indonesia= Lengkuas), crushed
- 2 salam leaves (Indonesian Bay leaves)
- 2 jeruk purut leaves (Indonesian small fragrant kind of lime, or you can use lemon's skin peel)
- ¼ teaspoon of turmeric powder
- ¼ teaspoon of white pepper powder
- 1 teaspoon of salt
- A pinch of sugar to replace MSG (Mono Sodium Glutamat)
- 400 cc cooking oil
- Complements:
- 100 g green-bean sprouts, soaked in hot water, then drained
- 4 tablespoon slice of celery
- 4 tablespoon slice of leek
- 2 limes
- 3 table spoon of sliced onion, fried
- Soy sauce condiment (crushed hot chili with sweet soy sauce)
Instructions:
- Place water and chicken in saucepan or pot.
- Then boil the chicken in low heat.
- Grind garlic, shallots, salt. Sauté well with salam leaves, galangal root. Then add into boiling chicken.
- Add salt, white pepper powder, turmeric powder, a pinch of sugar, and jeruk purut leaves.
- Continue boiling until the chicken turns into gentle and smooth texture. Then turn off the fire.
- Take the chicken out of pot, drain it well. Fry until it turns into golden color. After that, slice the fried chicken.
Present Soto Kudus with the complements.
(Ps: for 6 peoples)
Simply visit my 'laboratory' : http://www.cookingbakinglab.blogspot.com
http://cookingbakinglab.blogspot.com
Article Source: http://EzineArticles.com/?expert=Diana_Novita