indonesian recipes

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Coconut fish curry

vegetable oil

onion, finely chopped

ginger,

garlic cloves, crushed

shrimp paste

red chilli, shredded (deseeded if you don't

lemongrass stalks, split, then bruised with a rolling pin

curry powder

sugar

coriander, stems finely chopped

coconut milk

skinless hake fillets,

pack frozen raw whole prawns

lime, halved

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it&#x27;s a clear soup with loads of ingredients and condiments. Turmeric is the ingredient that makes yellow, coupled with spices like cumin, fennel, star anise, and cinnamon, and there is no other chicken soup that comes close to it.

Soto Ayam

fennel seeds

cumin seeds

coriander seeds

tsp white peppercorns

cardamoms

cloves

shallots

garlic

ginger

turmeric

bird's eye chili

tbsp cooking oil

chicken

tsp salt

L (8.5 cups) water

cinnamon bark

star anise

lemongrass

kaffir lime leaves

tbsp coconut milk

salt

rice vermicelli

bean sprouts

Sliced red chili

Coriander leaves, chopped

Scallion, chopped

chicken meat

Blend A into a fine powder.

Blend B until it becomes a smooth paste....

Blend B until it becomes a smooth paste. Miix A and B in a pan and saute until aromatic.

Marinate the chicken thigh with salt for half...

Marinate the chicken thigh with salt for half a day. Pan-fry until golden brown.

Put the chicken in a stockpot filled with...

Put the chicken in a stockpot filled with water. Simmer for one hour with other ingredients in C.

Remove the chicken. When the chicken is cold,...

Remove the chicken. When the chicken is cold, shred the chicken meat into small pieces.

Strain the chicken broth. Bring it to a...

Strain the chicken broth. Bring it to a boil. Add the sauteed spice paste and coconut milk.

To serve, place the rice vermicelli in the...

To serve, place the rice vermicelli in the bowl. Topped with the shredded chicken meat, bean sprouts, and hard-boiled egg. Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili. Ladle sufficient chicken broth into the bowl.

https://mediavine-res.cloudinary.com/video/upload/bfnw2igbbgp7dxcmm9pk.mp4

Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments. Turmeric is the ingredient that makes yellow, coupled with spices like cumin, fennel, star anise, and cinnamon, and there is no other chicken soup that comes close to it.
In this video , I will show you my interpretation of soto ayam, Malaysian style. 

Recipe 

(please refer to the full details at https://tasteasianfood.com/soto-ayam-recipe/ ) 

Ingredients: 
The dry spice mix (A):
1 tsp fennel seeds
1 tsp cumin seeds 
1 tbsp coriander seeds 
1/2 tsp white peppercorns 
3 cardamoms
5 cloves 
The aromatics (B):
120g shallots 
20g garlic 
10g ginger 
2 inches turmeric 
1 bird's eye chilies
2 tbsp cooking oil 
The chicken broth (C): 
1.5kg chicken 
2 tsp salt
2 L (8.5 cups) water
1 cinnamon bark
1 star anise 
2 lemongrass 
5 lime leaves 
5 tbsp coconut milk
1 tsp salt 
Other condiments (D):
200g rice vermicelli 
50g bean sprouts 
Fried shallots 
Sliced red chili 
Coriander leaves, chopped 
Scallion, chopped 
1 hard-boiled egg 
Shredded chicken meat from the chicken in (C) 

Method: 
- Clean the chicken thoroughly with water. Rub in the salt and marinate for half a day. Deep-fry the chicken until it is brown on the outside. 
- Toast A in a pan until aromatic. Blend A into a fine powder. 
- Blend B until it becomes a smooth paste.
- Mix both parts in a pan and saute until aromatic. Add the chicken,  blend A and B to a stockpot with water.
- Simmer it for about 50 minutes.
- When the chicken is cold, shred the chicken meat into small pieces. 
- To serve, place the rice vermicelli in the bowl. Topped with the shredded chicken meat, bean sprouts, and hard-boiled egg.
Ladle sufficient chicken broth into the bowl. 
Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili.

#SotoAyam #IndonesianChickenSoup

=====================================

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Soto ayam recipe - How to make Indonesian chicken soup

Enjoy one of Indonesia’s premier curry dishes, a west Sumatra specialty. You’ll get lost in the deep flavours from the aromatic herbs and spices

Rahel’s gulai ayam (Indonesian chicken curry)

chicken thighs

lime juiced

tbsp rapeseed, sunflower or vegetable oil

lime leaves

cinnamon

cardamom pods seeds

tsp coriander

nutmeg

½ tsp ground cumin

½ tsp ground turmeric

coconut palm sugar (ideally Indonesian), or coconut sugar

tamarind paste

white rice

banana shallots

red chillies

galangal

candlenuts nuts

Put the chicken in a large bowl. Season with salt, pepper and the lime juice. Set aside.

For the bumbu, peel the garlic and tip into a medium food processor along with the other ingredients, then blend until smooth.

Heat the oil in a large saucepan or wok over a medium heat and fry the bumbu spice paste, lemongrass, lime leaves, cinnamon, cardamom, star anise and ground spices for about 5 mins, or until fragrant.

Add the chicken and stir to coat in the spices. Continue cooking for about 2-3 mins, then add the coconut sugar, tamarind and 200ml water. Season, stir and bring to the boil, then reduce the heat to a simmer. Cover and cook for 15 mins.

Tip in the coconut milk and simmer for 15 mins more until the chicken is cooked. Remove from the heat and serve with steamed rice. Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot.

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Coconut fish curry

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Top 3 indonesian recipes recipes from across the web

The most viewed indonesian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coconut fish curry

Soto Ayam

Rahel’s gulai ayam (Indonesian chic...

The most viewed indonesian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine