- 1 packet of Perencah Sup Soto(Soto Soup Spice)
- 1 ea red tomato - diced
- 2 inches of cinnamon
- few pcs of cloves
- few pcs of cardamon
- 1 .5 litres of water
- 1/2 chicken
pound
- 4 pcs of shallots
- 3 cloves of garlic
- 1 inch of ginger
Cooking Method
- Heat cooking oil and fry pounded shallots, garlic and ginger with cinnamon, cloves & cardamon until golden brown.
- Add diced tomato and 1 packet of Soto Soup Spice.
- Add water, chicken and salt. Bring to boil and wait until chicken is cooked.
- Take the chicken out, separate flesh from bones and shred to fine pieces as one of the condiments.
Prepare condiments as shown in the picture below:-
- Sambal Kicap (small hot chillies & a few cloves of garlic blended in sweet soy sauce)
- Fried shallots
- Limes - cut to few pieces
- Red & green chillies - fine sliced
- 2 or 3 hard boiled eggs - peeled and cut
- 100g of bean sprout - blanched
- Fried tauhu (bean curd)
- Daun Sup/Saderi (Malaysian celery) - fine sliced
- Spring onion - fine sliced
- Shredded chicken
- 1 packet of Nasi Impit (packed rice boiled in water until compressed) or/with
- Bihun or Mee Kuning (Rice Vermicelli or Yellow Noodle)
Bon Appetit
Put noodle or/with compressed rice into a bowl, add condiments, hot & sweet soy sauce to own liking, pour the hot soto soup and enjoy. Warning for those new to spices - the cinnamon, cardamon & cloves are included in the recipe to enhance the flavour. Therefore it is advisable to remove them before serving otherwise you may experience uneasy taste even in a single bite.
Sales Information - Perencah Sup Soto (Soto Soup Spice)
Peninsular Malaysia - MYR4.00*
Sabah & Sarawak - MYR4.50*
Singapore, Brunei, Indonesia & Others - SGD/BND2.00*
* price per packet, shipping not included.
For ordering, payment & shipment, please email to sales.rempah@gmail.com stating your name, the type of spices, the quantity, delivery address and telephone number and we will come back with the shipping cost and payment details.
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