Soto Ajam
Ingredients:
1 (3 to 4lb.) whole chicken
Turmeric
1 large onion, sliced and cut
1 slice laos
3 cloves garlic
2 large potatoes, peeled, cooked and cubed
2 (3 inch) sereh (lemon grass)
hard boiled eggs
2 djeroek poeroet leaves (citrus leaves)
Vermicelli noodles (bean threa), cooked
Pepper to taste
Ginger
Preparation:
Divide chicken: legs, breasts, wings and thighs. Boil in large pot. Add onion, garlic, lemon grass, citrus leaves, pepper, ginger, turmeric, and laos together and in large frying pan; sauté with a little bit of olive oil. Add to the chicken. To serve, place noodles in soup bowl with a few slices of egg and potatoes on top. Spoon the soto over this.
Soto Mie (Beef Noodle Soup)
Ingredients:
8 green onions, chopped
2 diced tomatoes
10 garlic cloves
2 limes, cut into wedges
10 C. water
6 leaves of cabbage, sliced
2 lemon grass, bruised
2 onions, chopped
8 lime leaves
2 lb. beef chuck
2 Tbsp. oil
6 C. egg noodles, cooked
1 Tbsp. minced ginger
Preparation:
Cook beef in large pot until done. Cut into 1 inch cubes and return to pot. Ground onions, garlic, and ginger. Heat oil in a hot frying pan; sauté this paste, lemon grass, and lime leaves until fragrant, then transfer to the pot. Bring broth to a boil; simmer until beef is tender. Arrange egg noodles and sliced cabbage in serving bowls and pour the soup over them.
