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We hope you got benefit from reading it, now let’s go back to soto banjar (chicken and vermicelli soup) recipe. To cook soto banjar (chicken and vermicelli soup) you need 26 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare SOTO BANJAR (Chicken and Vermicelli Soup):
- Get 1 chicken, cut into 4 pieces
- You need 2 litter water
- Take 1/2 nutmeg
- Get 4 cloves
- Prepare 4 cm cinnamon stick
- Use 3 cardamom
- Take 2 stalk lemon grass
- You need 2 cm gingger
- Prepare 1 cm turmeric
- Get 10 shallots
- You need 7 cloves garlic
- Prepare 2 tablespoon margarine
- Provide 1/2 teaspoon pepper
- Provide 100 g vermicelli (glass noodles), soaked in hot water and drain
- Use 3 spring onions, finely sliced
- Provide 2 chinese parsley, thinly chopped
- Use 3 hard boiled eggs
- Take 2 tablespoon fried shallots
- Provide Ketupat (rice cake) or rice
- Provide Potato Croquettes
- Get Sweet Soy Sauce and lime
- Take For Sambal :
- Take 50 gram red chillies
- You need 10 bird's eye chilli
- Provide Salt and sugar
- Take 1 tablespoon oil
Steps to make SOTO BANJAR (Chicken and Vermicelli Soup):
- Boil the chicken in 2 litter water until tender, drain and shred meat when cool. Reserve 1 1/2 liters stock. Wrap nutmeg, cinnamon, cloves, and cardamom in small pieces of cloth.
- Grind shallot, garlic, gingger, lemon grass, turmeric until fine. Heat the margarine and saute the ground seasoning until fragrant. Add wrap spices and papper.
- Put the sauteed spices into the stock. Cover the saucepan, and continue to simmer for about 30 minute.
- For the Sambal: Grind all ingredients together except oil, heat oil and saute the ground ingredients until fragrant.
- For potato croquettes: Mash about 350 gram boiled potatoes,and add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon grated nutmeg and 1 egg yolk. Shape into balls. Deep in the beaten egg white, and fry until golden brown.
- How to serve : Arrange rice cake or rice, glass noodles, shredded chicken, spring onions and parsley in a bowl. Add a few pieces of egg and potatoe croquettes. Pour boiling chicken stock over and garnish with fried shallots. Serve with Sambal, soy sauce and lime.
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