KUDUS CHICKEN CLEAR SOUP, SOTO KUDUS

>

1.

Kudus chicken clear soup is a kind of dish from Kudus, the little town of Central Java. This chicken soup has an unique taste due to the seasonings are used quite a lot of garlic. You are interested in a taste, you can try to make it yourself. This is the recipe.

INGREDIENTS :

• 1 chicken (free range chicken), wash off, cut into four parts
• 500 grams bean sprouts, boiled half done
• ¼ cabbage, chopped finely
• 5 cloves garlic, sliced and fried
• 4 stalks celery, sliced finely
• 1 ½ tsp salt (or to taste)
• 1 tsp sugar

• 3 Kaffir lime leaves
• sweet ketchup to taste
• 4 lime fruits, each one cut in four
• 3 lt of water, to boil chicken
• 3 tbsp cooking oil for sauteing

OPTION :
• 8 chicken eggs, boiled until done (10 minutes)
• 2 ounces glass noodles, soaked for 10 minutes of warm water and drained
• white rice to taste

GROUND SEASONING :
• 10 candlenuts
• 10 cloves garlic
• 1 / 4 nutmeg
• 2 tsp pepper
• 2 tsp coriander
• 6 red onions
• ½ tsp cumin
• 2 cm of turmeric

CHILI-GARLIC SAUCE :
• 1 ounce chili pepper
• 5 cloves garlic
• salt to taste

METHOD :
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Boil the chicken with 3 lt of water until soft and fragrant. Removed, drain, set aside. Set aside all broth.
3) Preheat cooking oil, saute the ground seasoning until fragrant.
4) Put seasoning sauce into the broth (point 1). Add a little fried garlic, salt, kaffir lime leaves and sugar to taste. Reduce heat to low, simmer on the broth.
5) Fry the boild chicken until dry (light brown), and then shredded.
6) Now, Soto Kudus ready to serve.

How to make a chili-garlic sauce:
1. Boil all the ingredients, drain and ground.
2. Preheat a little cooking oil, saute materials that have been ground with salt to
taste.

HOW TO SERVE :
1. Prepare a bowl, put boiled bean sprouts (half-done), sliced cabbage, shredded fried chicken. Pour with soup gravy, a little fried garlic and sliced celery.
2. Add lime juice, chili-garlic sauce and sweet kechup to taste.
3. You can add white rice or glass noodles and a half of boiled chiken egg.

Happy cooking. Thank you very much.

KUDUS CHICKEN CLEAR SOUP, SOTO KUDUS

>

1.

Kudus chicken clear soup is a kind of dish from Kudus, the little town of Central Java. This chicken soup has an unique taste due to the seasonings are used quite a lot of garlic. You are interested in a taste, you can try to make it yourself. This is the recipe.

INGREDIENTS :

• 1 chicken (free range chicken), wash off, cut into four parts
• 500 grams bean sprouts, boiled half done
• ¼ cabbage, chopped finely
• 5 cloves garlic, sliced and fried
• 4 stalks celery, sliced finely
• 1 ½ tsp salt (or to taste)
• 1 tsp sugar

• 3 Kaffir lime leaves
• sweet ketchup to taste
• 4 lime fruits, each one cut in four
• 3 lt of water, to boil chicken
• 3 tbsp cooking oil for sauteing

OPTION :
• 8 chicken eggs, boiled until done (10 minutes)
• 2 ounces glass noodles, soaked for 10 minutes of warm water and drained
• white rice to taste

GROUND SEASONING :
• 10 candlenuts
• 10 cloves garlic
• 1 / 4 nutmeg
• 2 tsp pepper
• 2 tsp coriander
• 6 red onions
• ½ tsp cumin
• 2 cm of turmeric

CHILI-GARLIC SAUCE :
• 1 ounce chili pepper
• 5 cloves garlic
• salt to taste

METHOD :
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Boil the chicken with 3 lt of water until soft and fragrant. Removed, drain, set aside. Set aside all broth.
3) Preheat cooking oil, saute the ground seasoning until fragrant.
4) Put seasoning sauce into the broth (point 1). Add a little fried garlic, salt, kaffir lime leaves and sugar to taste. Reduce heat to low, simmer on the broth.
5) Fry the boild chicken until dry (light brown), and then shredded.
6) Now, Soto Kudus ready to serve.

How to make a chili-garlic sauce:
1. Boil all the ingredients, drain and ground.
2. Preheat a little cooking oil, saute materials that have been ground with salt to
taste.

HOW TO SERVE :
1. Prepare a bowl, put boiled bean sprouts (half-done), sliced cabbage, shredded fried chicken. Pour with soup gravy, a little fried garlic and sliced celery.
2. Add lime juice, chili-garlic sauce and sweet kechup to taste.
3. You can add white rice or glass noodles and a half of boiled chiken egg.

Happy cooking. Thank you very much.

BEEF CLEAR SOUP/BANDUNG BEEF CLEAR SOUP

Bandung beef clear soup (Soto Bandung- Ind.) is the special beef clear soup from Bandung, West Java, Indonesia. It is a special Sundanese delicious dish. It is made of beef, radish, white pepper etc. You can try to make it yourself and taste it.
How to make it ? Here you are.

INGREDIENTS :
• 250 gr piece of fresh beef, washed off
• 1 radish, peeled and sliced thinly, boiled, drained
• 75 gr soybeen, submerged in hot water about 20 minuts, drained and fried.
• 2 lt of freshwater

Seasoning :
• 4 cloves of garlic, peeled and pulverized
• ¼ tsp ground white pepper
• 1 stalk lemongrass, bruised
• 3 cm ginger root, peeled and bruised
• 2 bay leaves
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 1 tsp salt (sea salt) or to taste

METHOD :

1. In stewpan or saucepan, boil fresh beef together with lemongrass,ginger and bay leaves untill tender, removed and drained. And than cut into small cubes, set aside.
2. Simmer the remained broth ( point 1), add pulverized garlic,ground white pepper, and sea salt, stir it frequently.
3. Add the diced beef (point 1) and the thinly sliced boiled radish intothat simmered broth, reduce heat to very low.
   

Now, Bandung Beef Soup (Soto Bandung) ready to be served.
Serve it with sprinkle fried soybeen, thinly sliced welsh’onion,
thinly sliced celery, and ground white pepper (option, if you need to add it).

TIPS :
If you like a hot taste, you can add chilies sauce, season to taste, in your soup. And, usually, we eat Bandung Beef Clear Soup with emping and steam white rice. Emping is a fried chip made of tangkil fruit (Sundanese), (melinjo fruit , Javanese or gnetum gnemon, latin).
Happy cooking. Thank you very much.

BEEF CLEAR SOUP/BANDUNG BEEF CLEAR SOUP

Bandung beef clear soup (Soto Bandung- Ind.) is the special beef clear soup from Bandung, West Java, Indonesia. It is a special Sundanese delicious dish. It is made of beef, radish, white pepper etc. You can try to make it yourself and taste it.
How to make it ? Here you are.

INGREDIENTS :
• 250 gr piece of fresh beef, washed off
• 1 radish, peeled and sliced thinly, boiled, drained
• 75 gr soybeen, submerged in hot water about 20 minuts, drained and fried.
• 2 lt of freshwater

Seasoning :
• 4 cloves of garlic, peeled and pulverized
• ¼ tsp ground white pepper
• 1 stalk lemongrass, bruised
• 3 cm ginger root, peeled and bruised
• 2 bay leaves
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 1 tsp salt (sea salt) or to taste

METHOD :

1. In stewpan or saucepan, boil fresh beef together with lemongrass,ginger and bay leaves untill tender, removed and drained. And than cut into small cubes, set aside.
2. Simmer the remained broth ( point 1), add pulverized garlic,ground white pepper, and sea salt, stir it frequently.
3. Add the diced beef (point 1) and the thinly sliced boiled radish intothat simmered broth, reduce heat to very low.
   

Now, Bandung Beef Soup (Soto Bandung) ready to be served.
Serve it with sprinkle fried soybeen, thinly sliced welsh’onion,
thinly sliced celery, and ground white pepper (option, if you need to add it).

TIPS :
If you like a hot taste, you can add chilies sauce, season to taste, in your soup. And, usually, we eat Bandung Beef Clear Soup with emping and steam white rice. Emping is a fried chip made of tangkil fruit (Sundanese), (melinjo fruit , Javanese or gnetum gnemon, latin).
Happy cooking. Thank you very much.

SUKARAJA BEEF CLEAR SOUP

Sukaraja beef clear soup is a kind of beef clear soup from Sukaraja, a little city near Purwokerto, Center Java. Special beef clear soup, special taste. How to make it ? Here you are.

INGREDIENTS :
• 500 gr fresh beef, wash off
• 2 lt freshwater
• 3 tbsp cooking oil for saute

Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 10 cloves of red onion, peeled and chopped
• 4 cm turmeric root, peeled and baked
• 5 candlenuts seed fruit, fried without cooking oil
• 1 tsp ground white pepper
• 1 ½ tbsp sea salt (or season to taste)

Another seasoning :
• 3 cm alpina galangal roots, peeled and bruised
• 3 cm ginger root, peeled and bruised
• 2 stalks lemongrass, bruised
• 3 tbsp sweat ketchup (or season to taste)
Complements :
• 100 gr sohun (transparent bean flour vermicelli), pour and soak with hot water about 5 minutes, drained
• 100 gr soybeans, soaked with hot water for about 10 minutes, drained and fry it until done (crisp)
• 100 gr short soybean sprouts
• 2 stalks celery, thinly sliced
• 3 tbsp fried sliced red onion
• Shrimp chips (chips made of rice-flour flavored with shrimp)
• Peanuts chilies sauce (sauce made of fried peanuts and chilies)
METHOD :
1) Place the beef in stewpan, add 2 lt freshwater, bring to boil until the beef half-cooked (soft-boiled). Removed, drained and cut into small cubes about 2x2x2 cm. Set aside.
2) Use a mortal and pestle or prosessor food, grind or blend all ground seasoning ingredients finely.
3) Preheat 3 tbsp of cooking oil, sauté the ground seasoning until the mixture becomes fragrant, add bruised ginger roots, alpina galangal roots and lemongrass, stir frequently until done.
4) Place the sauté (point3) into the broth/stock (point 1), add the dices beef (point 1), and sweat ketchup. Reduce heat to medium, simmer it and stir frequently until the beef tender. Reduce heat to low and simmer on. Now, Sukaraja beef clear soup ready to serve.
5) Serve soup with all complements (season to taste).
Happy cooking. Thank you very much.

SUKARAJA BEEF CLEAR SOUP

Sukaraja beef clear soup is a kind of beef clear soup from Sukaraja, a little city near Purwokerto, Center Java. Special beef clear soup, special taste. How to make it ? Here you are.

INGREDIENTS :
• 500 gr fresh beef, wash off
• 2 lt freshwater
• 3 tbsp cooking oil for saute

Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 10 cloves of red onion, peeled and chopped
• 4 cm turmeric root, peeled and baked
• 5 candlenuts seed fruit, fried without cooking oil
• 1 tsp ground white pepper
• 1 ½ tbsp sea salt (or season to taste)

Another seasoning :
• 3 cm alpina galangal roots, peeled and bruised
• 3 cm ginger root, peeled and bruised
• 2 stalks lemongrass, bruised
• 3 tbsp sweat ketchup (or season to taste)
Complements :
• 100 gr sohun (transparent bean flour vermicelli), pour and soak with hot water about 5 minutes, drained
• 100 gr soybeans, soaked with hot water for about 10 minutes, drained and fry it until done (crisp)
• 100 gr short soybean sprouts
• 2 stalks celery, thinly sliced
• 3 tbsp fried sliced red onion
• Shrimp chips (chips made of rice-flour flavored with shrimp)
• Peanuts chilies sauce (sauce made of fried peanuts and chilies)
METHOD :
1) Place the beef in stewpan, add 2 lt freshwater, bring to boil until the beef half-cooked (soft-boiled). Removed, drained and cut into small cubes about 2x2x2 cm. Set aside.
2) Use a mortal and pestle or prosessor food, grind or blend all ground seasoning ingredients finely.
3) Preheat 3 tbsp of cooking oil, sauté the ground seasoning until the mixture becomes fragrant, add bruised ginger roots, alpina galangal roots and lemongrass, stir frequently until done.
4) Place the sauté (point3) into the broth/stock (point 1), add the dices beef (point 1), and sweat ketchup. Reduce heat to medium, simmer it and stir frequently until the beef tender. Reduce heat to low and simmer on. Now, Sukaraja beef clear soup ready to serve.
5) Serve soup with all complements (season to taste).
Happy cooking. Thank you very much.

MAHAKAM CHICKEN CLEAR SOUP, SOTO MAHAKAM

Mahakam chicken clear soup is a speciality food from Samarinda, East Kalimantan / Borneo. That is a kind of a chicken clear soup. It is made of ckicken (free range chicken), clove, garlic, red onion, cinnamon etc. How to make it ? Here you are your recipe.

INGREDIENTS :
• ½ chicken (free-range chicken), cut in 2-4 pieces
• 6 cloves of red onion, peeled and thinly sliced
• 3 stalks celery, made a knot
• 2 lt freshwater


Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 8 cloves of red onion, peeled and chopped
• 100 gr peanuts, fried without cooking oil
• cooking oil for sauté

Another seasoning :
• 5 cloves
• 3 cm cinnamon
• ¼ tsp ground white pepper
• 2 cm ginger root, peeled and bruised
• 5 cm sugar cane, peeled
• 5 tbsp sweat ketchup
• 1 ½ tbsp sea salt (or season to taste)

Complements :
• 3 boiled duck eggs, cut in 2 pieces
• potatoes croquette
• 300 sohun (tranparent bean flour vermicelli), pour with hot water
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3 tbsp or more fried sliced red onion
• 2 lime fruits, cut in 2 pieces

METHOD :
1) Place the chicken with 2 litres freshwater into stewpan add knotted celery and sliced red onion, bring to boil until the chicken tender, removed and drained, shredded, set aside.
2) Into the broth (point 1), add cloves, cinnamon and all another seasoning, stir and reduce heat to medium, and then simmer it.
3) Use mortar and pestle or food prosessor, grind or blend all ground seasoning ingredients finely. Pre-heat about 3 tbsp cooking oil, sauté ground seasoning until the mixture becomes very fragrant (done).
4) Place the sauté into the broth (point 2), simmer on, stir frequently. Reduce heat to low and simmer on. And now, Mahakam chicken clear soup ready to serve.
5) To serve. Place shredded chicken in the bowl, add all complements (season to taste), and then pour the hot soup thin sauce over it.

Happy cooking. Thank you.

MAHAKAM CHICKEN CLEAR SOUP, SOTO MAHAKAM

Mahakam chicken clear soup is a speciality food from Samarinda, East Kalimantan / Borneo. That is a kind of a chicken clear soup. It is made of ckicken (free range chicken), clove, garlic, red onion, cinnamon etc. How to make it ? Here you are your recipe.

INGREDIENTS :
• ½ chicken (free-range chicken), cut in 2-4 pieces
• 6 cloves of red onion, peeled and thinly sliced
• 3 stalks celery, made a knot
• 2 lt freshwater


Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 8 cloves of red onion, peeled and chopped
• 100 gr peanuts, fried without cooking oil
• cooking oil for sauté

Another seasoning :
• 5 cloves
• 3 cm cinnamon
• ¼ tsp ground white pepper
• 2 cm ginger root, peeled and bruised
• 5 cm sugar cane, peeled
• 5 tbsp sweat ketchup
• 1 ½ tbsp sea salt (or season to taste)

Complements :
• 3 boiled duck eggs, cut in 2 pieces
• potatoes croquette
• 300 sohun (tranparent bean flour vermicelli), pour with hot water
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3 tbsp or more fried sliced red onion
• 2 lime fruits, cut in 2 pieces

METHOD :
1) Place the chicken with 2 litres freshwater into stewpan add knotted celery and sliced red onion, bring to boil until the chicken tender, removed and drained, shredded, set aside.
2) Into the broth (point 1), add cloves, cinnamon and all another seasoning, stir and reduce heat to medium, and then simmer it.
3) Use mortar and pestle or food prosessor, grind or blend all ground seasoning ingredients finely. Pre-heat about 3 tbsp cooking oil, sauté ground seasoning until the mixture becomes very fragrant (done).
4) Place the sauté into the broth (point 2), simmer on, stir frequently. Reduce heat to low and simmer on. And now, Mahakam chicken clear soup ready to serve.
5) To serve. Place shredded chicken in the bowl, add all complements (season to taste), and then pour the hot soup thin sauce over it.

Happy cooking. Thank you.