fbpx

Indo-Style Bee Hoon Ayam Soto

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

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

INGREDIENTS

Ingredients

• 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

Spice Paste

• 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

Dry spice

• 6 lime leaves
• 3 turmeric leaves
• 4 pcs dried bay leaves
• 2 lemongrass, pound the white part
• 2 tsp peppercorns, pound finely

Seasoning

• Salt
• Sugar

Garnish

• Fried shallots
• Spring onions, cut into small pieces
• Coriander leaves, cut into small pieces

METHOD

Cooking Direction

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.

BEST MADE WITH

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

RELATED ARTICLES

RECENT POSTS

Weaving More Fibre into your Diet

Do you need more fibre in your diet? If the statistics are anything to go by, then you probably do.  Nutritionists can’t seem to shut up about the importance of fibre, yet most of us don’t get enough. But what is fibre, anyway? What makes it so important, and how do you get more into your diet? Fibre is a structural component of plants and is found in vegetables, whole grains and other plant-based food. Although we don’t digest fibre, …

Are Vegan Burgers Worth the Hype?

Love Wholesome contributor Jo-ann Huang samples some popular vegan burger brands found in supermarkets. Consumers the world over are embracing a plant-based diet for a myriad of reasons, from health to animal welfare and environmentalism. But for Singapore’s savvy foodies, a life of boring salads is unlikely to appeal. Some meat-free alternatives have popped up in recent years, such as California’s Impossible Burger, which made its debut in some restaurants in Singapore in March. The Impossible Burger has won over …

The Best Oil for Cooking, and the Worst

Each variety of oil has its own flavours and properties and can add to a dish in its own special way. Sounds great, right? Perhaps not. If you lack a little confidence in the kitchen or are new to this cooking caper, the world of oil can seem like a confusing slippery slope. This simple list will help you find your feet, but first a little oil 101. Oil is a fat, like butter, but fat is good: it protects …

Share on facebook
Share on twitter
Share on google
Share on pinterest