Recipe of the most popular Ramadhan dish in Indonesia
Published: 03:03 PM,Mar 22,2023 | EDITED : 07:03 PM,Mar 22,2023
soto ayam
One of the most popular Ramadan dishes in Indonesia is called “Soto Ayam.” It is a chicken soup dish that is commonly served during the holy month of Ramadan. Here is a recipe for Soto Ayam:
Ingredients:
1 whole chicken, cut into pieces
2 liters of water
2 stalks of lemongrass, bruised
4 kaffir lime leaves
2 bay leaves
4 cloves of garlic, minced
4 shallots, minced
1 inch of ginger, minced
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of turmeric powder
Salt and pepper to taste
100 grams of glass noodles, soaked in hot water until softened
100 grams of bean sprouts, blanched
2 hard-boiled eggs, sliced
Fried shallots for garnish
Lime wedges for serving
Sambal (chili paste) for serving
Instructions:
In a large pot, bring the water to a boil. Add the chicken, lemongrass, kaffir lime leaves, and bay leaves. Reduce the heat and let it simmer until the chicken is cooked through and tender, about 30-45 minutes.
Remove the chicken from the pot and let it cool. Strain the broth and set aside.
Shred the chicken into small pieces.
In a small pan, sauté the garlic, shallots, and ginger until fragrant.
Add the ground coriander, cumin, and turmeric powder to the pan and stir well.
Add the sautéed spices to the chicken broth and bring it to a boil.
Add the shredded chicken to the broth and let it simmer for a few minutes.
Season with salt and pepper to taste.
To serve, place some glass noodles and bean sprouts in a bowl.
Ladle the hot soup over the noodles and sprouts.
Garnish with sliced hard-boiled eggs and fried shallots.
Serve with lime wedges and sambal on the side.
Enjoy your delicious Soto Ayam, a popular Ramadan dish in Indonesia!
Ingredients:
1 whole chicken, cut into pieces
2 liters of water
2 stalks of lemongrass, bruised
4 kaffir lime leaves
2 bay leaves
4 cloves of garlic, minced
4 shallots, minced
1 inch of ginger, minced
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of turmeric powder
Salt and pepper to taste
100 grams of glass noodles, soaked in hot water until softened
100 grams of bean sprouts, blanched
2 hard-boiled eggs, sliced
Fried shallots for garnish
Lime wedges for serving
Sambal (chili paste) for serving
Instructions:
In a large pot, bring the water to a boil. Add the chicken, lemongrass, kaffir lime leaves, and bay leaves. Reduce the heat and let it simmer until the chicken is cooked through and tender, about 30-45 minutes.
Remove the chicken from the pot and let it cool. Strain the broth and set aside.
Shred the chicken into small pieces.
In a small pan, sauté the garlic, shallots, and ginger until fragrant.
Add the ground coriander, cumin, and turmeric powder to the pan and stir well.
Add the sautéed spices to the chicken broth and bring it to a boil.
Add the shredded chicken to the broth and let it simmer for a few minutes.
Season with salt and pepper to taste.
To serve, place some glass noodles and bean sprouts in a bowl.
Ladle the hot soup over the noodles and sprouts.
Garnish with sliced hard-boiled eggs and fried shallots.
Serve with lime wedges and sambal on the side.
Enjoy your delicious Soto Ayam, a popular Ramadan dish in Indonesia!