SOTO BANJAR (Chicken and Vermicelli Soup)
SOTO BANJAR (Chicken and Vermicelli Soup)

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, soto banjar (chicken and vermicelli soup). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

SOTO BANJAR (Chicken and Vermicelli Soup) is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. SOTO BANJAR (Chicken and Vermicelli Soup) is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have soto banjar (chicken and vermicelli soup) using 26 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make SOTO BANJAR (Chicken and Vermicelli Soup):
  1. Make ready 1 chicken, cut into 4 pieces
  2. Get 2 litter water
  3. Prepare 1/2 nutmeg
  4. Prepare 4 cloves
  5. Make ready 4 cm cinnamon stick
  6. Take 3 cardamom
  7. Get 2 stalk lemon grass
  8. Take 2 cm gingger
  9. Take 1 cm turmeric
  10. Take 10 shallots
  11. Prepare 7 cloves garlic
  12. Take 2 tablespoon margarine
  13. Prepare 1/2 teaspoon pepper
  14. Make ready 100 g vermicelli (glass noodles), soaked in hot water and drain
  15. Get 3 spring onions, finely sliced
  16. Take 2 chinese parsley, thinly chopped
  17. Get 3 hard boiled eggs
  18. Prepare 2 tablespoon fried shallots
  19. Get Ketupat (rice cake) or rice
  20. Prepare Potato Croquettes
  21. Get Sweet Soy Sauce and lime
  22. Get For Sambal :
  23. Make ready 50 gram red chillies
  24. Take 10 bird's eye chilli
  25. Take Salt and sugar
  26. Take 1 tablespoon oil
Instructions to make SOTO BANJAR (Chicken and Vermicelli Soup):
  1. Boil the chicken in 2 litter water until tender, drain and shred meat when cool. Reserve 1 1/2 liters stock. Wrap nutmeg, cinnamon, cloves, and cardamom in small pieces of cloth.
  2. Grind shallot, garlic, gingger, lemon grass, turmeric until fine. Heat the margarine and saute the ground seasoning until fragrant. Add wrap spices and papper.
  3. Put the sauteed spices into the stock. Cover the saucepan, and continue to simmer for about 30 minute.
  4. For the Sambal: Grind all ingredients together except oil, heat oil and saute the ground ingredients until fragrant.
  5. For potato croquettes: Mash about 350 gram boiled potatoes,and add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon grated nutmeg and 1 egg yolk. Shape into balls. Deep in the beaten egg white, and fry until golden brown.
  6. How to serve : Arrange rice cake or rice, glass noodles, shredded chicken, spring onions and parsley in a bowl. Add a few pieces of egg and potatoe croquettes. Pour boiling chicken stock over and garnish with fried shallots. Serve with Sambal, soy sauce and lime.

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