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Chicken Soup Versi Indonesia 27

Pubblicato da elmimar su Dicembre 27, 2022
0

Chicken Soup Versi Indonesia 27





 
 
 
 
 
 
 

Chicken Soup Versi Indonesia 27

Bawang goreng – minced garlic, chili, shallots, red onion, black pepper, palm sugar, and tomato paste (step 2). All these are fried in oil to get the flavored chicken. Although the flavor is mild, after cooking, the chicken is hard and stringy, but not tough, just like a well-cooked chicken leg should be. The frying process is very intense due to the oil used and the strength of the pan. Once the fried chicken has cooled down, grind it with a mortar and pestle (step 3).

Cemara – fungus, tomato powder (step 4). Traditionally, a mixture of fungus (ancipitia) and tomato (tomot) is used to add to the soto. Some contemporary and young soto recipes have added tomato paste, because it is cheaper, easier to handle, and easier to use.

Isin-sin – shrimp paste, tamarind, galangal, white vinegar, salt (step 5). Hot and sweet seasoning is traditionally added to meat dishes, but not to soto. Soto is a self-contained soto, meaning that it only needs a pot of boiling water added to 40g–50g of soto (about one chicken thigh). But some cooks continue to add hot and sweet seasoning to the pot, as it is often mentioned in both the Soto recipe and Soto variations.

Sendok – masala, kaffir lime, black pepper (step 6). Chilli, tamarind, galangal, ancho chili, cumin, cinnamon, kaffir lime, and kencur limes are added together to the pot (panasa in Indonesian) and left for about 40 minutes. Traditionally, it is served with pieces of ginger, palm sugar, and sliced onion. Ice may be added if desired.

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