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Indonesian Schrimp Soup (Sop Udang)

Ingredients 1/4 cup rice sticks, broken up 2 Tablespoons peanut oil 6 shallots (or an onion) thinly sliced 3 cloves garlic, crushed 2-inch piece of fresh ginger, grated 1 teaspoon ground coriander 1 teaspoon tumeric 2 cups fish stock 1 cup coconut milk 1 cup shrimp, cleaned, peeled, and split 1/2 cup bean sprouts salt and pepper to taste Garnish: 4 scallions, chopped Directions
  • Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.
  • Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Foto : Istimewa

Rice With Spicy Chicken Soup (Bubur Ayam)

Ingredients 4 Large Chicken Breast -- Cooked And Shredded 6 Cups Chicken Broth 1 Teaspoon Salt 3 Medium Shallot 2 Cloves Garlic 1 Teaspoon Ginger 3 Medium Macadamia Nuts 1/2 Teaspoon Turmeric 1/4 Teaspoon Cayenne 1 Teaspoon Soy Sauce 2 Teaspoons Peanut Oil 2 Teaspoons Water Salt And Pepper -- To Taste 1 Bunch Scallion -- Chopped Hot Sauce -- To Taste Rice -- Cooked 

Directions
Place shallots, garlic, ginger, nuts, turmeric, cayenne, soy sauce, oil, water, salt and pepper in a blender. Process to a smooth paste. Saute paste for 6 minutes. Add chicken, salt and stock. Simmer for 10 minutes. Serve with a scoop of rice on the bottom of a soup bowl, ladle over some soup, stir in the hot sauce and sprinkle with scallions.
Serves : 4


Foto : Istimewa

Oxtail Soup (Sop Buntut)

Ingredients :
1 kg Oxtail / beef tail, cut into serving pieces1/2 tablespoon Chopped ginger1/2 Nutmeg, bruised1 Spring onion, cut into 2-3 pieces1 tablespoon Margarine200 g Carrots, cut into 3 cm piece, then halved or quartered250 g Potatoes, cut into 4-6 pieces, Salt to taste
Spice (ground) 6 Shallots 3 cloves Garlic 1 teaspoon Peppercorns Garnishing Fried shallots Spring onions Chopped Chinese parsley Method :
  • Put oxtail in a pan with 2 liters water and bring to the boil.
  • Carefully scoop off and discard the scum floating on the surface.
  • Discard the stock and replace with 2 liters clean water.
  • Add chopped ginger, nutmeg and spring onion.
  • Cover the pan and simmer over low heat until tender.
  • Remove the tail, reserving 1 1/2 liters stock.
  • Bring the stock to the boil, then add oxtail.
  • Heat margarine and fry ground spices until fragrant.
  • Add to the boiling stock, then add carrots and potatoes.
  • Bring to the boil until the ingredients are thoroughly cooked.
  • Garnish with fried shallots, spring onions, and Chinese parsley.
  • Serve hot.

Foto : Istimewa

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