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