Tuesday, April 19, 2011

HOLIDAY SPECIAL - SOTO AYAM KUAH KUNING AKA SOTO MADURA


It's 19th April 2011, it's Sultan of Perak Birthday and it's a public holiday for residence of  Perak, so today we are off and I have the time to prepare something special today. Soto Ayam Kuah Kuning aka Soto Madura is today's breakfast special. This dish is an Indonesia signature, very popular in Malaysia, Indonesia and Singapore. This is also my family favorite.  Soto Ayam is a yellow spicy chicken soup with nasi empit (compressed rice that is then cut into small cakes) or ketupat or vermicelli or noodles, commonly found in Indonesia, Singapore and Malaysia. Turmeric is added as one of its ingredients to get yellow chicken broth. Besides chicken and vermicelli, it is also served with hard-boiled eggs slices of fried potatoes, Chinese celery leaves, and fried shallots Sometimes, slices of Lontong (compressed rice roll) are also added. Soto can have a clear broth, a yellow transparent broth (coloured with turmeric) or a milky coconut-milk broth.Soto in Malaysia and Singapore is the clear chicken broth type. Like many dishes, it may have been brought into the country by the many Javanese migrants in the early part of the 20th century

Ingredients


For The Soup 

2 litre Chicken Stock / 2 litre stock ayam dari sekor ayam
3 Cloves / 3 kuntum bunga cengkeh
2 (3 inches) Cinnamon Sticks / 2-3 kulit kayu manis

3 Star Anise / 3 kuntum bunga lawang
5 Cardamon Pods
 / 5 biji buah pelaga

2 Stalk Lemongrass, bruised / 2 batang serai dititik

1' galangal / 1 " lengkuas

5 bay leaves / 5 helai daun salam
2 cups coconut milk / 2 cawan santan
Salt to taste / Garam secukup rasa

Spice Paste
 

3 tbsp Coriander Seeds powder /3 sdb serbuk ketumbar
1 tbsp cumin powder / 1 sdb serbuk jintan manis
1 tbsp fennel powder / 1 sdb serbuk jintan putih
1 tbsp Peppercorn/ 1 sdb lada sulah
2" turmeric root / 2" kunyit hidup
5 Cloves Garlic / 5 ulas bawang putih

6 Candlenuts
 / 5 biji buah keras

1 " ginger / 1 " halia
2 onion / 2 biji bawang besar

Blend all ingredients into wet paste / Blend semua bahan menjadi pes basah

* Other alternative if you don't wish to blend these ingredients you can use the ready made sup powder. use 1 packet with 5 cloves garlics and 9 shallots and turmeric roots / Kalau tidak mahu menggunakan cara ini boleh juga gunakan satu paket rempah sup atau rempah kurma.
Method



  1. Grind the spice paste ingredients with a little water in a blender or food processor./ Kisar semua bahan giling 


  2. In a large stockpot over low heat, add the oil and cook the cloves, cinnamon sticks, star anise, and cardamon pods until fragrant. Then mix in the spice paste, stirring continuously until the mixtures turn brown in color./ Dalam periuk sup tumiskan rempah ratus hingga naik baunya kemudian masukkan bahan giling, kacau sehingga naik baunya dan kekuningan.
  3. Then add in the chicken stock into the spice paste mixture. Bring the mixture to a boil and add in the chicken, lemongrass, galangal and bay leave. Then lower the heat and simmer until the chicken is tender, remove and shred the chicken. Continue to simmer the soup for another 40 to 50 minutes. Season the soup with salt and finally add in the coconut milk./ Masukkan stock ayam ke dalam rempah tumis tadi, masukkan ayam, serai, lengkuas dan daun salam dan renehkan sehingga yam empuk. Angkat ayam sejukkan dan siat-siatkan isinya. Tulang ayam boleh dimsukkan semula untuk menambahkan kemanisan ayam. Renehkan 40-50 minit.Masukkan garam secukup rasa dan masukkan santan..
To serve
To serve, place some vermicelli or compressed rice into a large bowl. Then top it with some  bean sprouts, chicken, eggs, fried bean curd, and fried tempeh. Then ladle the hot soup onto the bowl and sprinkle with some celery leaves, fried shallots and scallions. Serve immediately with some spicy sweet soy sauce, if desired.
For sambal kicap please refer recipe under label condiments and if you wish to do bergedil please refer recipe under lauk-pauk

The following accompaniments are often eaten alongside soto.
  • Stewed quail eggs or chicken eggs
  • Cockles on a stick (sate kerang)
  • Fried chicken giblets
  • Prawn crackers, sometimes crushed and mixed with crushed fried garlic as koya in Madura soto
  • Gnetum seed crackers (emping)
  • Fried tofu or tempeh
  • Potato cakes (perkedel)
  • Suon aka rice vermicelli  




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Hari ini adalah hari cuti umum bagi negeri Perak sempena dengan Keputeraan Sultan Perak, jadi bolehlah masak special sedikit. Anak-anak minta Soto Madura, jadi saya buat untuk sarapan pagi sekali gus untuk makan tengah hari, senang kalau lapar bolehlah dia orang ulang-ulang. Soto ini juga dipanggil soto kuah kuning kerana supnya tidak jernih, sup dimasukkan santan dan kunyit hidup. Tidak tahu bagaimana Soto ini mendapatkan namanya, tetapi kebiasaanya soto ialah sup tradisi di Indonesia dan jenis-jenis soto ini biasanya mengikut daerah, Bandung dengan sotonya, medan pun ada sotonya tersendiri, oleh itu sebenarnya di Indonesia terdapat banyak variasi soto. Kita di Malaysia hanya tahu soto kuah sup  dan kuah kuning aje.  Di seberang soto dimakan bersama nasi, lontong mahupun dengan mee atau bihun, semuanya bergantung kepada citarasa masing-masing. Untuk resipi ini saya lebih gemar memakanya dengan nasi impit.

Bahan-bahan untuk taburan atas juga boleh disediakan mengikut selera masing-masing, tetapi biasanya ialah taugeh celur, tempeh, tahu, telur, bergedil, dan keropok belinjo. Untuk mengelak dari rasa terlalu muak disediakan sambal kicap yang diperbuat dari cili padi dan kicap manis.
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 Next Post - Serimuka Keladi

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3 comments:

cik cek said...

Emmm...ada soto kat sini....bestnya

andry said...

it's my favorite food, the very famous betawi Pepes food. thanks for sharing

Paty's Kitchen - Cook with passion. said...

Welcome Andry...It's Nusantara favourite's a common dish for Malaysian, Indonesian, Singaporean and even Brunei. Me too I love this so much.

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