My grandmother who lived in East slope side of Mount Lawu, used to cooked this kind of Soto when Lebaran Idul Fitri to serve her hundreds of guesses. She wasn't living in Magetan, but her Soto was very similar to what Seri MAsak Femina said about this kind of Soto.
So, it doesn’t matter at all what its name actually. I just want to remember my beloved deceased grandmother’s soto, which was so yummy.
This dishes is inspired by my grandmother’s recipe, combine with Seri Masak Femina
Ingredients:
1 free range chicken/ organic chicken, cleaned and cut into frying pieces
1,5 L fresh water
1 teaspoon of salt
2 tablespoons cooking oil
2 salam leaves
2 lemon grasses
4 jeruk purut leaves
¼ teaspoon cinnamon powder
2 cm galangal root, crushed
Spices to Grind:
3 cloves garlic
8 shallots
2 cm ginger
½ teaspoon turmeric powder
5 candle nuts
½ teaspoon white pepper powder
A pinch of caraway powder
½ teaspoon tamarind
1 teaspoon salt
1 teaspoon sugar
Complements:
50 g rice vermicelli, boiled for 2 minutes, then poured by cold water, drained
150 g bean sprouts, soaked in hot water, then drained
3 hard boiled eggs, peeled, sliced
100 g cabbage, finely sliced
2 tablespoon celery
2 tablespoon fried onion
Potato crisp
Chili condiment
Sweet soy sauce
Lime juice
Instructions:
Boil the chicken with salt in water, until the chicken is tender enough, and the broth is about 1000 ml
Take the chicken out of pan and drain it well, shred it
Sauté the ground spices with salam leaves, lemon grasses, jeruk purut leaves, galangal root, cinnamon powder
Pour the chicken broth little by little, stir, boil it again
Set the shredded chicken and all the compliments in a bowl, and then pour them with hot spiced broth
Related Posting:
Soto Betawi (Batavian Beef Soup)
Soto Kudus (Kudus Chicken Soup)
Common Indonesian Herbs and Spices For Daily Cooking
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