Have you ever tried the delicious soto sokaraja (chicken turmeric soup)? if you have not, this is the perfect time to try it. you can serve it with red crackers and peanut sambal. it will make the soup tastes even richer and better.
½ chicken, halved
2,500 ml water
3 salam (indonesian bay)leaves
4 cm galangal,crushed
2 tablespoons salt
4 teaspoons sugar
2 tablespoons cooking oilfor sautéing
ground spices blend:
10 cloves garlic
5 candlenuts
1 teaspoon white peppercorn
3 cm turmeric
2 cm ginger
complements:
100 grams glass noodles,soaked in hot water
100 grams smallmung bean sprouts
3 hard-boiled eggs,wedged into 4 pieces each
2 scallions, finely sliced
2 celery, finely sliced
5 tablespoons fried soybeans
3 tablespoons crispy garlic
100 grams red cassava starch crackers
peanut sambal ingredients:
6 tablespoons peanut,toasted, finely ground
6 cloves shallot
4 cloves garlic
2 cm sand ginger
7 curly red chili peppers
1 teaspoon salt
1 teaspoon tamarind juice
½ tablespoon brown sugar
150 ml water
2 tablespoons cooking oilfor sautéing
1. Bring water to boil. Add chicken, salam leaves, galangal, and salt. Boil it until well-cooked.
2. Remove it from heat. Fry the chicken until golden brown. Drain it. Shred it.
3. Heat cooking oil on the pan. Sauté ground spice blend until fragrant. Pour it into the chicken broth. Cook it over low heat until boiling.
4. Sambal: grind shallot, garlic, sand ginger, red chili pepper, and salt. Heat cooking oil. Sauté ground spices blend until fragrant. Add brown sugar, tamarind juice, and ground peanut. Stir it well. Pour in water. Stir well. Remove it from heat.
5. Put glass noodles, mung beans sprout, shredded chicken, egg, scallion, celery, and soybean. Drench it with the soup.
6. Soto Sokaraja (Chicken Turmeric Soup) is ready to serve with red crackers, crispy garlic, and peanut sambal.
