Soto is an Indonesian soup or stew that is found in all kinds of variations all over the country. There are around 26 varieties of soto around Java alone. The most popular is the classic soto ayam, with or without coconut milk. There are also other varieties that are found outside Java that include soto Makassar from South Sulawesi, soto Padang from West Sumatra and soto ayam Banjar from East Kalimantan. The difference between each lies in the spices and other ingredients.
Soto Medan is a well-known soto from North Sumatra. It has delicious, rich spices flavored with cumin, ginger, cinnamon and nutmeg in a beef broth. Some say that soto Medan is basically soto Padang with the addition of coconut milk.
Traditionally, beef stock is used as a base for soto Medan; it does not matter what meat (beef with offal, chicken, shrimp or seafood) you use. All the promeat is deep-fried first before being added to the beef stock with spices and coconut milk. Beef and offal need to cook longer than chicken or seafood.
For this week’s recipe, I have soto Medan with chicken and chicken broth. It is really delicious and a perfect dish for a rainy day. Enjoy!
Soto Medan
This will remind you of laksa, although the flavor is little bit different. The candlenuts give a creamy texture to this soto. No need to add too much coconut cream. I have two different textures of chicken: shredded chicken thigh and drumstick, and sliced pan-fried chicken breast. Serves six.
Ingredients
One whole chicken, skin removed; 150g glass noodles, soak in hot water minutes before serving and put into cold water, strain and set aside; black pepper and salt to season; 2 tablespoons vegetable oil; 1.5 liter water
Spice paste: 100gr shallots, peeled; 5 cloves of garlic, peeled; 5cm fresh ginger, turmeric and galangal, peeled, chopped roughly; 1 teaspoon freshly grated nutmeg; 1 teaspoon cumin; 1 teaspoon whole coriander; 4 candlenuts (replace with macadamia nuts if not available); 1 teaspoon white pepper; 1 cinnamon stick; 3 dried red chili peppers (soaked in hot water for 5 minutes); 3 salam or bay leaves; 4 lime leaves; juice of 3 limes; 2 lemongrass stalks, crushed; 150ml coconut cream; 2 tablespoons vegetable oil; salt to taste
Additional: 3 medium potatoes, peeled and cubed, boiled until tender, set aside; 3 hard-boiled eggs, shelled and halved; 2 tomatoes, without seeds and finely chopped; crunchy deep-fried shallots.
Directions:
1.Roast the spices dried spices, cumin, coriander, white pepper and candlenuts and grind finely. Also grind the shallots, ginger, turmeric, galangal, dried chilies and garlic finely with pestle and mortar. Set aside.
2.Remove the bones from the chicken breast and set aside. Cut the drumstick, chicken thigh and cut the rest of the chicken into eight pieces.
3.Season the chicken, except the breast, with salt and black pepper.
4.Heat a large pan and add vegetables oil; add the chicken pieces except the breast; brown the chicken to bring more flavor to the stock.
5.Remove the chicken from the pan and add the paste; saute for 2-3 minutes. Add water, cinnamon, lemongrass, lime leaves and nutmeg and bring to a boil; simmer for around one hour.
6.Add coconut milk and lime juice and cook for an extra 10 minutes. Season with salt and a teaspoon of white pepper. Check the final seasoning.
7.Remove the drumsticks and thigh from the broth; shred. Set aside.
8.Season the chicken breast with salt, black pepper and 2 tablespoons of lime juice.
9.Add 2 tablespoons of vegetable oil in the pan; place the chicken and cook for 4-5 minutes on each side or until cooked thoroughly. Keep warm.
10.To serve: place the glass noodles in each serving bowl; add the, shredded chicken and sliced chicken breast and ladle the hot broth into the each of the bowls. Add half a boiled egg to each and sprinkle with crunchy shallots and chopped tomatoes. Serve hot.
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