Thursday, October 13, 2005

Clear oriental chicken soup (Soto Ayam)

One of the soup I like most, very easy to make, healthy and very refreshing especially in the cold weather.


  • 1 whole chicken, cut half
  • 5 stalks spring onion, finely sliced
  • 1 and 1/2 litre water
  • 100 gram vermicelli noodle
  • 200 gram beansprouts
  • 1/4 cabbage, shredded finely
  • 2 boiled egg, each egg slice half
  • 2 boiled potato, each potato slice half
  • fried shallot flakes
  • celery
  • 1 lime

Spice Paste Ingredients:

  • 8 small cloves of garlic
  • 4 cm ginger
  • 5 candlenut
  • 2 stalks of lemongrass, bruised
  • 4 kaffir lime
  • salt and pepper to taste


  • Boil chicken into 1 & 1/2 litre water until tender. Allow 1 litre of broth to remain in the pan. Lift out the chicken and shred it. Add spice paste and cook until welldone.
  • Boil vermicelli, beansprouts and cabbage then drain it
  • Place vermicelli, beansprouts, cabbage, shredded chicken, egg and potatoes in a bowl.
  • Pour on the seasoned chicken stock and sprinkle with fried shallot flakes, spring onions and celery. Add juice to taste and serve hot.

Chilli paste:

    Boil big and small red chilli then ground them with using mortal & pestle.

Serves: 4 bowls

    Tips to prepare vermicelli:

    Cover vermicelli strands in cold water and soak. Leave at room temperature for 15 minutes until noodles are transparent. Drain and cut into shorter, managable lengths. Alternatively, cut bundle in half. Break into small bunches and place into boiling water, leave it until noodle soft then drain it.

Mie Ayam ala Jawir (Egg noodles topped w/ chicken, mushrooms & vegetables served w/ beef ball soup)

Ayam Ungkep Goreng/Javanese Fried Chicken

Ayam Bumbu Rujak/Hot & Spicy Grilled Chicken

Saturday, October 08, 2005

Ayam Bumbu Kuning

I'm using KOBE coating mix and add all the spices powder.


  • wingette or drumette
  • tepung tapioca
  • kunyit bubuk
  • sereh bubuh
  • jahe bubuk
  • portuguese chicken seasoning from MasterFoods
  • ketumbar bubuk
  • garam & lada secukupnya

Cara Membuat:

  • Campur semua bumbu bubuk ke tepung KOBE kemudian balurkan ke ayam sehingga seluruh permukaannya tertutup rata.
  • Diamkan selama lebih kurang 30 menit dan jika ingin bumbu meresap diamkan selama 1 jam
  • Goreng dalam minyak panas dengan api sedang hingga matang dan kuning kecoklatan