Soto Ayam is a typical Johorean dish mostly enjoyed during functions. My family enjoy this dish as it is soupy and light. With all the rich food we eat during Hari Raya, this dish is exceptionally refreshing. If you cook this dish often enough, you will realise that it’s not so difficult to make, and you don’t need to wait for festivities to enjoy cooking and eating this dish!
3 cloves garlic
½ inch ginger
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 whole chicken, washed & cleaned
1-inch galangal, bruised
4 stalks lemongrass, bruised
3 star anise
2 cinnamon sticks
1 tbsp white ground pepper
1 tsp ground turmeric
3 tsp salt
½ cup coconut milk
8 cups water
Boil water in a huge pot.
Put all the above ingredients as well as the blended items into the pot of boiling water.
As soon as the chicken is cooked thoroughly, remove it from the boiling soup and place it on a baking tray. Turn off the fire for the soup.
Roast the chicken in a preheated oven for approximately 45 minutes to an hour.
When cool, shred the chicken into strips. Put aside in preparation for a magnificent meal!
A handful su-un, deep fried
2 handful beansprouts, cleaned & tailed
1 handful birds-eye chillies (pounded coarsely & mixed with 2 tbsp sweet soy sauce & 1 tsp vinegar)
Nasi Impit (Compressed Rice)
2 stalks Chinese celery, sliced finely
2 stalks Spring onions, sliced finely
15 shallots, sliced finely and deep fried till crispy
Bergedil (Beef Patties)
5 large potatoes (skinned, sliced thickly & deep fried)
A handful minced beef
2 tsp white ground pepper
1 tsp salt
2 eggs, separated
3 cloves garlic, sliced finely
15 shallots, sliced finely
1 stalk Chinese celery, sliced thinly
1 stalk spring onions, sliced thinly
In a bowl, put all the ingredients above except the egg white.
Mash them till all the ingredients have totally interacted with each other.
Make into patties, dip into the egg white and deep fry until golden brown.
Lift from oil & drain. Delicious if eaten on its own - but Soto can’t be eaten without it!