right: Seaweed Pepper Soup
middle: Crab Gumbo
left: SOTO AYAM (CHICKEN SOUP)
This is an Indonesian soup, usually taken at breakfast or supper. It is hot and spicy with an extra zest from ground white pepper in it. Serves 6.
Ingredients
150gm cooked potatoes
1/2 teaspoon black peppercorns, crushed
1 shallot, chopped and fried
10gm chopped spring onion
1 egg, beaten
cooking oil for deep frying
60gm cooked chicken meat
40gm white cabbage, sliced
1 red chilli, finely sliced
40gm beansprouts, blanched lightly
salt
pepper
Method
1. Mash potatoes and add crushed peppercorns, half of the spring onion and shallot.
2. Season and shape into small pancakes.
3. Dip pancakes in egg and deep fry.
4. Divide the chicken, cabbage, beansprouts and chilli into four soup bowls. Top with chicken soup and garnish with fried shallots and spring onion.
5. Serve with potato pancakes.
FOR THE SOUP
1/2 kg chicken bones
1 litre chicken stock
3cm cinnamon stick
1/2 teaspoon curry powder
2 cloves
2 cardamons
1 stalk lemon grass, crushed
1/2 onion
1 clove garlic
1/2 pandan leaf
5gm fresh turmeric, crushed
salt
ground white pepper
Method
1. Put chicken bones and stock in a stock pot and bring to a boil.
2. Add all the remaining ingredients and let the soup simmer for 30 minutes.
3. Add salt and pepper to taste and strain.
