[11:45] Stacey Wee

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.

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

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

Your Stand Mixer Can Do More Than Just Whisk Eggs

So you’ve invested in a quality stand mixer for your new baking hobby. But did you know that other than looking pretty on your kitchen countertop, your stand mixer does more than cream butter and sugar? High-end stand mixers come with a variety of attachments, so you won’t have to put in the elbow grease that hand mixing requires. It also mixes ingredients more efficiently and evenly, saving you time and sweat. With the right attachment, you can make fancy …

Beat the Heat with This Coconut Pandan Chia Seed Pudding

It’s hot, it’s humid, but it’s not prudent to keep the air-conditioning on all day long. You walk to the refrigerator once, twice, and for the third time, you sigh and hope that if only there was a refreshing, delicious, healthy dessert you can use to beat the heat. We’ve got your back. Here’s a two-step (yes, really!) recipe for a deliciously fragrant Coconut Pandan Chia Seed Pudding that quenches your thirst, and transports you to memories of a sunny beach holiday.

Make Perfect French Fries Every Time

Everybody loves french fries. They are the perfect combination of grease, salt, comforting carbs and they can be eaten alone or with your favourite meat dish. Sure, you could buy a bag of frozen fries from the supermarket and fry them up in no time. But they taste inferior to freshly made fries and contain so many preservatives it makes your shampoo look like an organic smoothie. Even worse, some brands of frozen fries use trans-fat, which is bad for …

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