INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
- Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
- Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
- Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
- Cook noodles according to package directions.
- Turn off heat under soup and stir in lime juice. Taste for salt.
- To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
- Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
PEANUT BUTTER AND CELERY SOUP
Make and share this Peanut Butter and Celery Soup recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy.
- In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper.
- When creamy, add undrained celery and peanut butter; stir together well.
- When soup is well blended and creamy, taste; add more salt and pepper if desired.
Nutrition Facts : Calories 371.9, Fat 29.5, SaturatedFat 11.6, Cholesterol 40, Sodium 601, Carbohydrate 17.9, Fiber 2.9, Sugar 3.9, Protein 13.1
INDONESIAN PEANUT-CELERY SOUP
Steps:
- Heat the oil in a 2-quart pot over medium heat and add the onion, celery, and garlic and cook, stirring, for about 5 minutes, until the vegetables have softened. Reduce the heat to low, cover the pot, and let them steam for about 10 minutes, stirring once. Add the Chicken Stock and whisk in the peanut butter, a little at a time. Bring to a boil, whisking, and add the ketjap manis and sambal oelek, and a little more stock or water if the soup is too thick. Simmer about 10 minutes, then let it cool. Working in batches if necessary, puree the soup in a blender and return it to the pot. Heat the soup to the desired temperature, adjusting the seasonings (add more chile paste, if desired) and consistency (add more stock or water, if needed). Garnish with roasted peanuts and serve.
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- Gudeg. Pronounced: guh-dag. Gudeg (pictured above) is a dish in Indonesian cuisine that requires a little bit of patience. This national favourite is a little sweet, like most of the food that comes from Central Java, thanks to the sweet jackfruit that is its main ingredient.
- Babi guling. Pronounced: ba-bee goo-link. Indonesia is a predominantly Muslim country, so pork can be hard to come by. However, this spit-roast pork dish is a large staple in Bali's cuisine (Bali is a largely Hindu island).
- Nasi goreng. Pronounced: na-see go-reng. Nasi goreng is Indonesia's unique version of fried rice and also the country's national dish. You won't find anything quite like it when visiting other countries in Asia.
- Satay. Pronounced: sa-tay. Satay consists mostly of skewered meat cooked over coals. Hot fans are used to blow away the smoke, giving them a really unique flavour.
- Siomay. Pronounced: see-oh-my. Like Chinese dim sum? Well, meet Indonesia's version. Siomay is a traditional staple of Indonesia cuisine, essentially fish dumplings that are served with steamed potato, cabbage and eggs.
- Bakso. Pronounced: ba-so. Another one of Indonesia's best street foods, bakso is a savoury meatball soup. The meatballs are soft and springy, made from chicken, beef, pork, or even some combination of the three.
- Sop buntut. Pronounced: sop boon-toot. Sop buntut is a delicious oxtail soup. This Indonesian food is found mostly in West Java and is made up of fried or barbecued slices of oxtail in a clear broth.
- Martabak. Pronounced: mar-ta-bach. Had enough of the savoury dishes? Martabak to the rescue! This sweet Indonesian food is the country's spin on a pancake, usually filled with anything from chocolate and nuts to cheese.
- Beef rendang. Pronounced: ren-dang. If you're a curry fan, you're sure to love a bowl of beef rendang. This Indonesian food is much like a beef curry, but without the broth.
- Pempek. Pronounced: pem-peck. The dish pempek supposedly gets its name from a Chinese man who first served the meal in Palembang, South Sumatra. Pempek is a fish and tapioca cake, available in a range of flavours, shapes and sizes.
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- Rawon (Beef Stew) Upon setting your eyes on this soupy dish for the first time, the pitch-black broth might seem unusual and uninviting. However, don’t let the aesthetic fool you.
- Pecel (Savory Vegetable Salad) Pecel is an Indonesian vegetable salad containing various boiled greens with a spicy peanut sauce as the topping. Pecel originated from East Java, but even so, every city in the region has its own version of the dish with several differences.
- Nasi Uduk (Flavored Rice) Nasi uduk is another famous Indonesian dish originating from Jakarta. While in appearance, it is identical to steamed rice, it tastes much better due to spices involved in its cooking process.
- Nasi Goreng (Fried Rice) While fried rice is famous all throughout Asia, it is one of the most popular comfort foods in Indonesia. Indonesia’s take on fried rice often involves sweet soy sauce, scrambled eggs, shredded chicken, hot dog slices, as well as pickled cucumber and carrots (acar).
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- Ayam Taliwang (Roast Chicken) Ayam taliwang is a chicken dish that originated from Western Nusa Tenggara. The chicken needs to be roasted with a seasoning that includes dried chilies, shallots, garlic, tomatoes, fried shrimp paste, galangal, brown sugar, and salt.
- Ayam Betutu (Roast Chicken) If you have visited Bali before, chances are you have tried ayam betutu – since it is one of the most popular traditional dishes on the island.
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- Manggul Porridge. Manggul porridge becomes one of the most popular types of porridge in Indonesia. It comes from the Maduranese tribe that exists so many decades ago.
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- Asyura Porridge. Asyura porridge is one of the most popular types of porridge in Indonesia. Commonly it is only available on Asyura month in the ten of Muharram in Indonesia.
- Gudeg Porridge. Gudeg porridge becomes one of the most popular types of porridge in Indonesia. It comes from Yogyakakarta as one of the most favorite main courses to consume in breakfast.
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