Soto Kediri, Chicken Soup ala Kediri

Written by on June 13, 2012 in Java Culinary with 0 Comments

Soto Kediri, Chicken Soup ala Kediri

http://www.lestariweb.com/resep-indonesia/English/SotoKediri.php

Soto-Kediri

Ingredients:

  1. 500 g chicken breast, washed
  2. 5 kaffir lime leaves
  3. 1 stem lemon grass, outer leaves discarded, bruished
  4. 3 salam leaves or bay leaves
  5. 2 cm fresh galangale, crashed
  6. 2 cm fresh ginger, thinly sliced
  7. 1 Lt Water
  8. 200 ml thick coconut milk
  9. 50 oil
  10. sugar to taste

Spice for the paste:

  1. 5 shalllots, chopped
  2. 3 cloves garlic, chopped
  3. 2 cm fresh ginger, chopped
  4. 1 cm fresh turmeric or 1/2 tsp turmeric powder
  5. 5 candlenuts, roughly chopped
  6. ½ tsp Pepper or 1/4 tsp pepper powder
  7. Salt to taste

Garnish:

  1. 2 tomatos, quartered
  2. cabbage, shredded or lettuce leaves, finely sliced
  3. 2 hard boiled eggs, halved or quartered
  4. 1 lemon, sliced
  5. Indonesian sweet soya Sauce / kecap manis

Spiced Chicken Soup ala Kediri

Place of origin: Kediri – Est Java Province

Source: Family Recipe.

Note & Tips…

There are many different varieties of Indonesian beef or chicken spiced soup, includes a “Chicken Soup ala Kediri”. For you info Kediri is a small town in East Java Province, a place where I was born ;-) So I have been familiar with this dish since my childhood times. Compare to another spiced soup, this one is quite different. It is not clear as others because it contains coconut milk. But this difference which make it special and unique! Tips : If you’re using blender or food processor instead of mortar to make a spice paste, you will probably need to add some liquid to help the blending process. Therefore there is an important method to be noted to get the optimum result. 1st : If the spice paste should be fried first in a hot oil ( ex: this recipe) then you should add a little amount of OIL into the food proccesor. 2nd : If the spice paste will be simmered in either water, coconut milk or broth then adding the specified liquid or a small amount of water is recommended. But please do not apply it vice versa, otherwise you could absolutely ruin the taste ;-)

Directions:

  1. Put the chicken breast, lemon grass, salam / bay leaves, galangale and ginger and 1 tsp Salt in a deep saucepan.
  2. Pour in 1 liter water, cover the pan and cook the chicken on a medium heat until half cooked.
  3. Put all ingredients for the spice paste in a blender or food processor & blend until smooth.
  4. (If necessery add a little bit oil to help the blending process).
  5. Heat 2 tbsp oil in a frying pan, stir-fry the paste all the time until fragrant.
  6. (Don’t add oil if already added in a blender during the blending process).
  7. Transfer the paste to the deep saucepan.
  8. Take the chicken out and pat dry with kitchen paper.
  9. Add the coconut milk to the deep saucepan and bring to boil on a medium heat. Stir occationally.
  10. Heat 50 ml oil in a frying pan or deep fryer and fry the chicken until golden brown. Slice thinly.

Serving Method:

  1. Put the sliced chicken in a bowl or a dish.
  2. Garnish with cabbage/lettuce, tomato and egg then pour in the hot soup.
  3. Press a lemon slice over the soup.
  4. Last but not least pour a little bit kecap manis on top.
  5. Serve hot with rice.

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