A combination of rice vermicelli with slices of chicken served with a rich soup based made using peppercorn, lemongrass, galangal, candlenuts, cumin seeds and many other spices. This dish is popular in Indonesia, Malaysia and Singapore and is commonly known as ‘Mee Soto’ (yellow noodle is used in place of rice vermicelli). Topping it up with sambal chilli, fried shallot and coriander for an added taste to this dish. From home cook Anne Leong.
This recipe is made easy using the Kenwood Food Processor FDP623.
No. of servings: 4 – 5
• 1 packet fine rice vermicelli 400g, soaked as per packaging instructions
• 50g beansprouts
• 4 chicken whole leg
• 4 chicken wings
• 2 large chicken bones
• 1 large purple onion, peel and sliced
• 2 large chicken bone
• 1 chicken stock cube
• 2L water
• 15 pcs green chilli padi
• 100g garlic, peeled
• 170g shallots, peeled and cut into small pieces
• 2 candle nut
• 35g fresh turmeric, peeled and cut into small pieces
• 2 tsp cumin seed, toasted and pounded / 3 tsp cumin powder
• 2 tsp coriander seed, toasted and pounded / 3 tsp coriander powder
• 4 thumb size galangal, sliced
• 4 slices fresh ginger, peeled and cut into small pieces
• 100ml water
• 6 lime leaves
• 3 turmeric leaves
• 4 pcs dried bay leaves
• 2 lemongrass, pound the white part
• 2 tsp peppercorns, pound finely
• Fried shallots
• Spring onions, cut into small pieces
• Coriander leaves, cut into small pieces
Step 1: Blend the spices and cook the soup
• Add spice paste ingredient into the Kenwood food processor to chop it into fine pieces.
• In a pot, heat up 4 tbsp oil. Add in the blended ingredients and sliced onions. Stir fry till the fragrance releases.
• Add in the dry spices. Cook till fragrant releases and it turns to a darker yellow.
• Add in water and chicken stock cube. When it starts to boil, add in the chicken bones, chicken legs and wings. Allow it to boil.
• Turn to medium heat and let the soup simmer for at least an hour. Do check the pot every 15 mins, add in water as required.
• Remove the chicken leg and wings from the pot. Set aside to cool. Shred the meat and return the bones to the soup. Allow it to simmer for another 1 hr over low heat.
• Season the soup with salt and sugar. Switch off the flame, cover and keep it warm.
Step 2: Prepare the Indo style chilli paste
• Add the chili padi into the blender. Skim the oil from the soto soup and add it into the blender. Blend till a smooth paste is formed.
Step 3: Blanched the vermicelli and bean sprouts. Garnish and serve.
• In a pot of boiling water, blanch vermicelli and bean sprouts. Separate them into a serving bowl.
• Top it up the shredded chicken and garnish.
• Heat up the soup and pour it into the bowl. Serve with green chili.