Cooking recipe and tricks

Ingredients :

• +/- 250 g chicken breast
• 3 tbsp sliced onion
• 3 tbsp sliced celery
• 1 stalk lemon grass, bruised
• 2 kaffir lime leaves
• 2000 ml water
• 2 tbsp oil

Spices :

• 4 tbsp sliced shallots
• 2 tbsp sliced garlic
• 1/2 tsp pepper
• 1 tsp sliced turmeric
• 6 candlenuts
• 1 tsp sliced ginger
• 1 1/2 tsp salt

Accompaniments :

• 3 hard boiled eggs,  sliced
• 250 g vermicelli, soaked in hot water
• 100 g bean sprouts, blanched
• 1 lime, sliced
• Fried sliced shallots, potato chips, sweet soy sauce

Sambal :

• 10 red capsicums, boiled
• 1 tsp salt

How to make :

1. To make soto : boil the chicken breast until tender, take the chicken breast out. Deep fry until golden and cut into small pieces.
2. Keep boiling the chicken stock until the stock remains 1000 ml.
3. Blend all spices into a paste. Saute the paste with oil, add lemon grass, kaffir lime leaves until fragrant.
4. Remove into the stockpot and continue boiling until well cooked.
5. to serve : arrange in a bowl : chicken vermicelli, bean sprouts, green onion, celery and eggs. Pour-in the hot soto sauce, put on top the potato chips, sprinkle with fried shallots.
6. Serve with soy sauce, sambal and sliced lime.
7. To make sambal : boil 10 red capsicums add salt then blend.

Ingredients :

• 200 g chicken breast
• 200 g carrots, sliced into small pieces
• 2 liters water
• 1 tbsp sliced garlic
• 3 cloves
• 1 tsp salt
• 1 tbsp margarine for sauteing
• 50 g tomato, sliced into wedges
• 100 g shrimps
• 1 tsp sliced garlic
• 1/2 tsp white pepper
• 1/2 tsp salt
• 100 g wheat flour
• 1 egg
• 100 ml water
• 1egg
• 100 ml water
• Oil for frying
• 10 g vermicelli, soaked in water
• 2 tbsp sliced celery
• 2 tbsp fried sliced shallots

How to make :

1. To make sauce : in a pot chicken breast and water, bring to boil over medium heat. Remove the chicken from the stock and stuck and cut into small pieces, set aside. Remains the stock about 1 liter.
2. In a frying pan put margarine, saute garlic until fragrant. Add to the chicken stock : cloves, tomato slices, and carrots, bring to boil until cooked, set aside.
3. For the filling : blend shrimps, garlic, pepper, and salt into the paste. Add wheat flour, egg, and water, mix  well. Heat a nonstick saucepan, put the batter about 3 tbsp and make a thin omelette. Roll the omelette in a tube form and fry until golden brown. Cut the roll into 1 cm long, set aside.
4. In a serving bowl, put vermicelli, chicken, rolled omelette, and celery. Pour the stock and carrots, sprinkle with fried sliced shalotts.
5. Accompaniment : soy sauce sambal (blend capsicums, mix with soy sauce).

Ingredients :

• 1000 g beef ribs
• 200 g grated coconut, brown roasted
• 3 litres water
• 2 tbsp oil
• 1 tbsp salt

• 1 stalk lemon grass
• 2 cm cinnamon
• 6 tomatoes diced
• 3 tbsp roughly chopped spring onion
• 2 kaffir lime leaves
• 1 pandanus leaf
• 15 sweet basil

Spices :

• 1 tbsp sliced red chili
• 5 tbsp sliced shallots
• 2 tsp sliced turmeric
• 4 tbsp sliced garlic
• 1 tsp sliced ginger
• 6 candlenuts
• 1 1/2 tbsp galangal
• Pinch of cumin
• 1 tbsp coriander
• 1/2 tsp nutmeg powder

How To Make :

1. Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.
2. Pound the roasted coconut until smooth an oily, set aside.
3. Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.
4. Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.
5. Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.
6. Transfer into a serving bowl and serve.

Ingredients :

• 2 chicken thighs
• 1 Salam leaf (you can replaceit with bay leaf)
• 1 stalk of Lemongrass (Sereh)
• 3 fresh Kaffir Lime leafs (daun Jeruk Purut)
• 1 cm Galangal (Laos/Lengkuas), crushed
• 125 ml coconut milk
• 2 tablespoon of lime juice
• 1 litre of water
• 2 tablespoon of fried shallots
• 1 stalk of spring onion, chopped

Ingredients For The Spice :

• 4 shallots
• 2 cloves of garlic
• 1/2 teaspoon pepper
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric powder (you can use fresh turmeric as well)
• 1 cm of ginger
• 2 Candlenuts (Kemiri), pan-broil
• Salt and sugar to taste

How To Make

1. Wash the chicken, and then pour the lime juice over it. Leave it for sometime (10 minutes or so). Then wash again.
2. Simmer chicken in 1 litre of water together with salt, salam leaf, lemongrass, lime kaffir leafs, and the galangal. Cook until the chicken is tender. Take it out from the stock and leave it to cool. Separate chicken meat from the bones and shred finely. Meanwhile keep cooking the stock with low heat.
3. Fry the chicken. Set aside.
4. In remaining oil, sauté the spice paste for a minute or two until fragrant.
5. Put the fried spice paste into chicken stock. Cook until the spice is absorbed. Then add the coconut milk. Continue cooking. Taste it before serving.
6. Serve with plain rice (nasi putih),Perkedel (potato croquettes), prawn cracker and garnish with fried shallot and spring onion.